In a large bowl, whisk together the pumpkin and coconut milk until smooth. Add the rest of the ingredients and stir until well combined.
Let sit in the refrigerator to gel for about an hour or overnight.
Serve in individual ramekins or 1/2 cup jars. Top with whipped cream or coconut cream if desired.
Note: You may substitute 3 teaspoons of Pumpkin Pie Spice Blend for all of the listed powdered spices. (Recipe #549)