Step 1

In a large saucepan, whisk together the brown sugar, cornstarch, cinnamon, nutmeg, turmeric, allspice, and salt until combined.

Step 2

Whisk in the milk, cream, pumpkin puree, vanilla bean and scrapings, and ginger.

Step 3

Place the pot over medium heat and gradually bring to a boil, whisking constantly and making sure to scrape the bottom and corners of the pan with the whisk. You’ll have to stop whisking for a few seconds to verify that the pudding is boiling, which you’ll know by the big bubbles that pop gloopily.

Step 4

Once the mixture comes to a boil, continue cooking and whisking for 2 minutes. Remove from the heat, and whisk in the butter. It should be the consistency of creamy yogurt.

Step 5

Strain the hot pudding through a mesh strainer and into a large measuring pitcher, then divide the hot pudding among 6 (4-ounce) heatproof cups or jars. Cover the puddings and chill until set, at least 2 hours and up to 2 or 3 days.

Step 6

Make the whipped mascarpone and chill until needed.

Step 7

If using, toast the buckwheat groats in a small, dry skillet over medium heat, shaking the pan frequently, until the buckwheat turns golden and smells nutty, 2-3 minutes. Tip into a small bowl and allow to cool completely.

Step 8

Serve the puddings topped with a plume of whipped mascarpone and a dusting of toasted buckwheat, pecans, and/or pumpkin seeds. Bojon appétit!