Pumpkin Pudding

1 C evaporated milk
1 pkg (4 serving size) instant vanilla pudding
1 1/2 C pumpkin puree
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp nutmeg, I like freshly grated

Beat milk with dry pudding mix until thickened. Whisk in pumpkin puree and spices. Spoon into bowls and refrigerate for 15 minutes. Serve with whipped topping and a dash of cinnamon or sprinkle toasted and chopped pecans over the whipped topping and drizzle with maple syrup. Both are delicious. Yield: Four generous half cup.