Pumpkin Pudding with Coconut Milk

Instructions:

1. In a medium saucepan, whisk together the pumpkin puree, coconut milk, and maple syrup until the mixture is a uniform orange hue.
2. Sift in the cornstarch, cinnamon, ginger, cloves, and salt. Whisk vigorously while cold to ensure there are no lumps of starch.
3. Place the pan over medium heat and stir constantly with a spatula, scraping the bottom and edges to prevent scorching.
4. Continue stirring for 5–7 minutes until the pudding thickens and just begins to bubble; remove from heat immediately once it coats the back of a spoon.
5. Stir in the vanilla extract.
6. Pour the pudding into individual glass jars and press a piece of parchment paper or plastic wrap directly onto the surface to prevent a skin from forming.
7. Allow the jars to cool and chill in the refrigerator for 2 hours.