Stir together 1/2 cup milk, 1/2 cup heavy cream, pumpkin puree and pumpkin pie spice.  Heat on medium-low heat, stirring occasionally, until the mixture comes to a low boil.

In a separate bowl, whisk together sugar, cornstarch and salt.  Stir in the remaining milk and cream and make sure that the cornstarch is well incorporated and not lumpy.

Add in the eggs and whisk until smooth.

Use a ladle to transfer approximately half of the hot pumpkin mixture into the sugar mixture, whisking it constantly until combined and smooth.

Then gradually stir the sugar mixture back into the saucepan, whisking it continuously, until the mixture is heated through and starts to bubble slightly. Continue to cook, stir constantly, for 4-5 minutes, until the mixture thickens.

Remove the pan from heat and stir in the vanilla extract and butter.  Stir until combined and the butter is melted.

Allow the mixture to cool to room temperature and then pour it into a separate bowl.

Cover the top of the pudding tightly with plastic wrap and refrigerate for 4-6 hours until the pudding has chilled and thickened completely.

Then the pudding is ready to serve with your favorite toppings and enjoy!