Whisk eggs and honey for two minutes, until eggs are a little foamy and lighten in color a bit

Add coconut milk, yogurt and pumpkin to a medium sauce pan and heat over medium low heat until it just begins to simmer

Remove from heat

Temper the eggs by adding a few tablespoons of the hot pumpkin mixture while whisking briskly

Slowly add the rest of the pumpkin mixture to the eggs while whisking

Add mixture back to saucepan

Stir in spices

Stir mixture over medium low heat until it thickens - about 10 - 15 minutes. Pudding will thicken as it cools, but this should coat the back of the spoon.

Pour pudding into four ramekins

Allow to cool to room temperature

Chill for two hours before serving

Whip up whipped cream yogurt with a little honey (or plain) and serve on top of - or stir into for a mousse-like texture - pudding (optional)