Spiced Pumpkin Pudding Easy Autumn Dessert

Instructions:

1. In a saucepan, whisk together granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, ginger, and salt.
2. Gradually whisk in the pumpkin puree, milk, and heavy cream until smooth.
3. Cook over medium heat, stirring constantly, until the mixture begins to thicken and comes to a gentle simmer. Continue cooking and stirring for 1-2 minutes.
4. In a small bowl, whisk the eggs lightly. Slowly drizzle a small amount (about 1/4 cup) of the hot pumpkin mixture into the eggs, whisking constantly to temper them.
5. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, for another 1-2 minutes, or until the pudding is smooth and has slightly thickened.
6. Remove from heat and stir in the vanilla extract. Pour the pudding into individual heatproof bowls or ramekins. Cover each bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably overnight to set the spiced pumpkin pudding.