Pumpkin Pudding - cooking recipe

Ingredients

1 1/2 cups canned pumpkin
2 large eggs
1/4 cup cornstarch
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
2 cups milk
2/3 cup orange juice

Preparation

Beat pumpkin and eggs in a large saucepan. Combine cornstarch, brown sugar, cinnamon, ginger, nutmeg, and cardamom in a medium bowl and stir into the pumpkin mixture.
Add milk and juice.
Cook over medium heat, whisking continuously, until pudding is very thick.
Reduce heat and whisk pudding a few seconds to remove any lumps.
Divide among 8 dessert bowls.
Cover with plastic wrap and refrigerate about 2 hours.