• In a medium mixing bowl, add 1 cup milk and egg yolks. Whisk to combine. Set aside.
• In a large saucepan, add 2 cups milk, brown sugar, cornstarch, pumpkin puree, cinnamon, ginger, nutmeg, salt, cloves, and black pepper. Whisk to combine.
• Place saucepan over medium heat. Continue cooking, stirring often.
• When mixture is hot and starting to bubble, turn heat to low. Remove 1 cup of the hot mixture. Slowly add it to the egg yolk mixture, whisking constantly to combine.
• Begin slowly adding egg yolk mixture to the saucepan, continuously whisking to combine. 
• Continue to cook over medium heat, whisking continuously, until it starts to bubble. Continue to cook and whisk constantly until the mixture has thickened.
• Remove the pan from heat and add the vanilla extract and butter. Whisk to combine until butter has melted.
• Transfer pudding to individual serving dishes or a medium serving bowl.
• Serve immediately warm, or cover with plastic wrap, directly on the pudding to prevent skin from forming. Chill in the refrigerator until cool.

Whipped Cream

• To a large mixing bowl, add whipped cream topping ingredients. Whip on high until stiff peaks form.
• Serve pudding topped with homemade whipped cream and crumbled cookies or granola.