In a small bowl, whisk together the milk and egg.
In another bowl, combine the pumpkin and spices.
In a saucepan over medium heat, combine the cornstarch and sugar.
Gradually whisk in the milk mixture, scraping the bottom and sides with a rubber spatula to break up the lumps.
Bring to a boil and cook until mixture thickens.
Stirring constantly.
Remove from heat.
Add the pumpkin mixture to the pudding and stir to combine.
Place the saucepan over low heat until heated all through.
Transfer to a bowl, and cover with saran wrap to prevent skin forming on pudding.
Enjoy!