I used 4-1 cup ramekins but you could certainly make 6 smaller ones.  If you do 6 servings you may need to reduce the cooking time slightly.

Makes 4-6 individual puddings

1 3/4 cups cooked pumpkin (or 1 14 oz can pumpkin puree)

2 large eggs

Scant 1/2 cup unrefined cane sugar (or brown sugar)

1/2 cup coconut milk or whipping cream

1 tbsp dark maple syrup

1 tsp (rounded) cinnamon

1 tsp ground ginger

1/2 tsp allspice

1/4 tsp grated nutmeg

Pinch ground cloves

To Cook the Pumpkin:

Preheat the oven to 350F.

Carefully cut the pumpkin in half, scoop out the seeds and set them aside if you want to roast them.  Rub the edges of the pumpkin with a bit of oil (I used coconut oil here).  Place cut side down in a baking dish or on a baking sheet.  Bake until tender, it will take roughly 50 minutes to an hour. If a knife slides in easily it is done.

Scoop the flesh out from the skin, mash by hand, or puree with an immersion blender or food processor.

To Make the Pudding:

Preheat the oven to 350F.

Lightly grease 4-6 ramekins with coconut oil or butter.  Set aside.

Whisk together the pumpkin puree, eggs, sugar, coconut milk, maple syrup and spices.  Pour into the ramekins.  Place in a baking dish or on a baking sheet.

Bake in a preheated oven for 50 minutes to an hour.  The puddings will be puffed and somewhat firm to the touch.  If you slide a sharp knife in the middle it will come out fairly clean.

Serve at room temperature or slightly chilled.  Delicious with a fluffy dollop of soft whipped cream.