Instructions

1. Place 2 large egg yolks in a small bowl.
2. Whisk 1/4 cup of the whole milk and 1/4 cup cornstarch together in a large saucepan until smooth. Whisk in the remaining 2 1/4 cups whole milk, 1 cup pumpkin purée, 1/2 cup packed light brown sugar, 2 teaspoons vanilla extract, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, and 1/4 teaspoon kosher salt together in a large saucepan. Cook over medium heat, stirring often, until the mixture begins to thicken and bubble, 7 to 9 minutes. Reduce the heat to low.
3. Transfer 1/4 cup of the pumpkin mixture to the bowl of egg yolks and whisk to combine. Return this mixture to the saucepan and stir to combine. Cook, whisking often, until it thickens, 1 to 2 minutes more. Turn off the heat.
4. Fit a fine-mesh strainer over a large bowl. Strain the pudding mixture, pushing the mixture through with a flexible spatula and scraping the underside of the strainer as needed; discard the contents of the strainer.
5. Add 1 tablespoon unsalted butter to the pudding and slowly stir in until smooth and creamy. Press a sheet of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until chilled, at least 4 hours.
6. To serve, divide the pudding between individual serving cups and top with a dollop of whipped cream and freshly grated nutmeg.