2 cups 2% milk
3/4 cup dark brown sugar
1/4 cup cornstarch
2 large eggs
1 cup canned pumpkin
1/4 teaspoon salt
1/4 teaspoon pumpkin-pie spice
Whisk milk, sugar, and cornstarch in a large saucepan.
Bring to a boil. Boil 3 minutes, whisking constantly.
Beat eggs with a whisk in a large bowl.
Gradually add half the hot milk mixture to the beaten eggs mixing quickly.
Return milk-egg mixture to the milk mixture remaining in the pan.
Cook over medium heat 3 minutes, or until thick, whisking constantly.
Remove from heat.
Stir in pumpkin, salt, and pumpkin-pie spice.
Spoon evenly into 6 (6-ounce) custard cups.
Let cool, and chill for about 30 minutes, or until pudding is set.