Start by gathering all your ingredients. This ensures a smooth cooking process. Measure out the pumpkin purée and set it aside. For a velvety texture, use full-fat milk. Trust me; it makes a difference!

In a medium saucepan, over low heat, melt the salted butter. This step not only adds flavor but also prepares the pan for mixing other ingredients. Swirl it around until it's fully melted—don't rush this part.

In a separate bowl, combine the cornstarch, sugar, ginger, pumpkin spice blend, and salt. Whisk them together until well combined. This mixture will help to thicken your pudding and create a smooth texture.

Slowly add the milk into the saucepan with melted butter, then gradually stir in the dry ingredient mixture. It’s essential to do this gently to avoid lumps. Keep stirring until it’s well combined.

Increase the heat to medium and continue stirring. The mixture will gradually thicken. This should take about 5-10 minutes. You'll know it's ready when it coats the back of a spoon. Don’t walk away; keep an eye on it.

Once thickened, remove the saucepan from heat. In another bowl, beat the egg yolks. Slowly add a small amount of the hot mixture to the egg yolks (this is called tempering). This prevents the eggs from scrambling. After tempering, combine the egg yolk mixture back into the saucepan with the rest. Mix well.

Return the saucepan to low heat and stir for another 1-2 minutes. Then, remove from heat and mix in the pumpkin purée and vanilla essence. Stir until it’s all well incorporated.

Pour the pudding into dessert cups or a large bowl. Let it cool to room temperature, and then refrigerate for at least 2 hours. This allows the flavors to meld beautifully.

When ready to serve, top with a dollop of whipped cream and some crushed gingersnap cookies. This adds a delightful crunch and additional flavor that everyone will love.