Whisk together the egg and milk. Stir in the pumpkin.
In a separate bowl, whisk together sugar, cornstarch, salt, cinnamon and nutmeg, then add to the pumpkin mixture.
Transfer to a small saucepaan and cook on medium heat, stirring, until thickened (you can look for a temperature of about 175F – 185F) about 10 minutes. Stir in vanilla.
Pour into four serving dishes and refrigerate until thickened and cool, 2-3 hours.
Serve with whipped cream
Notes
I used 2 ounces of Bakers semisweet chocolate and about a half ounce of cocoa butter to make my spider webs.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.