Valerie Bertinelli's Pumpkin Pudding Recipe

Ingredients

• 4 cups whole milk
• One 15-ounce can pumpkin puree (about 1½ cups)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1¼ cup sugar
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 5 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 10 ginger snap cookies