Ingredients

• 4 cups whole milk
• One 15-ounce can pumpkin puree (do not use pumpkin pie mix), about 1 1/2 cups
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 1/4 cup sugar
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 5 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 8 to 12 ginger snap cookies

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Instructions

1. In a medium saucepan, combine three cups of the milk, the pumpkin puree, cinnamon, allspice, cloves and ginger. Whisk to combine and then set over medium-low heat and bring to a gentle simmer.
2. Whisk together the sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1 cup milk.
3. Whisk half of the hot milk-pumpkin mixture into the egg mixture until smooth, then gradually whisk the egg-milk-pumpkin mixture back into the saucepan. Continue to cook, now over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened, 3 to 4 minutes. Remove from the heat and stir in the vanilla and butter.
4. To assemble, layer the cookies and pudding mixture in a serving dish or parfait glasses. Cover the pudding with plastic wrap and refrigerate until cold (at least 2 hours).