In a medium saucepan, whisk together the almond milk, pumpkin puree, sweetener, cornstarch, cinnamon, ginger, nutmeg, and salt until well combined.

Place the saucepan over medium heat and cook the mixture, stirring constantly, until it begins to bubble and thickens, about 4-5 minutes.

In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the hot pumpkin mixture to the egg yolks, whisking constantly to temper the eggs.

Pour the tempered egg mixture back into the saucepan with the remaining pumpkin mixture, stirring constantly.

Continue cooking the pudding mixture over medium heat, stirring constantly, for another 2-3 minutes until it thickens further.

Remove the saucepan from the heat and stir in the vanilla extract.

Transfer the pudding to a serving dish or individual serving cups.

Cover the pudding with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming.

Refrigerate the pudding for at least 2 hours, or until chilled and set.

Serve the chilled pumpkin pudding topped with whipped cream or a sprinkle of cinnamon, if desired. Enjoy your sugar-free treat!