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In a medium saucepan, whisk together sugar, cornstarch, salt, and spices.
Slowly whisk in milk until smooth.
Cook over medium heat, whisking often, until the mixture starts to steam.
Temper eggs: In a small bowl, whisk the egg yolks.
Slowly pour a few spoonful's of the hot milk mixture into the yolks while whisking constantly.
Pour the yolk mixture back into the saucepan along with the pumpkin puree.
Cook on medium heat, whisking constantly, until thickened and just beginning to bubble (5–7 minutes).
Remove from heat, stir in the vanilla until smooth.
Pour into cups or jars.
Press plastic wrap directly on the pudding to prevent a skin.
Refrigerate at least 2 hours.
Top with whipped cream and a sprinkle of cinnamon.