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In a medium saucepan, whisk together the pumpkin puree, milk, egg yolks, maple syrup, cornstarch, cinnamon, ginger, nutmeg, and salt until smooth and fully combined.
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon and a finger drawn through leaves a clean line — about 8–10 minutes. The pudding will begin to bubble gently at the edges; once it does, whisk for 1 minute more, then remove from heat.
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