Begin by preparing your flax mixture. NOTE: If you prefer a thicker, more gelatinous pudding, use the 2 Tbl of ground flax + 3 Tbl Water....for a looser pudding, use 1 Tbl of ground flax + 3 Tbl Water.
In a small bowl, combine the pumpkin, vanilla, salt and spices. Set aside.
In a medium saucepan over medium heat, add the sugar and cornstarch.
Whisk together the almond milk and prepared flax mixture, adding to the pan. Stir constantly, bringing to a boil. Cook for 1 minute once boiling and remove from heat.
Add pumpkin mixture to the pan and combine.
Over low heat, whisking constantly, cook for 3 minutes.
Divide amongst desired dishes.
Cover with plastic wrap directly on the pudding while warm. This will prevent a "skin" from forming.
Allow to chill for several hours, preferably overnight.
Serve with our Coconut Whipped Cream and a sprinkle of cinnamon.