In a medium sized saucepan, heat the milk. You want it very warm, but not boiling hot.
While the milk heats combine the egg yolks, spices and brown sugar. Whisk these ingredients together until well blended.
Add the egg mixture to the warm milk and continue to cook, stirring constantly, over a low heat until creamy. This should take about 10 minutes.
Spoon the pumpkin puree into the milk mixture until everything is well blended and cook for another 5 minutes.
Allow the custard to cool a bit and serve warm over vanilla ice cream with a ginger snap.
Time to prepare: 25 minutes.