Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.
Combine pumpkin, vanilla extract, pumpkin pie spice and salt in a bowl. Stirring until well incorporated. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap to prevent it from forming a skin over the top. Chill until read to serve.
Top with a dollop of whipped cream, toasted walnuts and fresh nutmeg.
Notes
This recipe comes together fast and is super easy to make - about 10 minutes plus chill time is all you need for this dessert.
Top with fresh whipped cream and a shaving of fresh nutmeg or pumpkin pie spice. You won't be disappointed.
EXPERT TIP:
To toast walnuts, heat a large frying pan over medium high heat and stir constantly.
Nuts are done when they start to brown will take 5 minutes or less.