Preheat oven to 350 degrees F and lightly coat 8-inch round ceramic baking dish with coconut oil or cooking spray. See note below when choosing baking dish.

In small bowl, combine sugar and spices. In separate large bowl, beat eggs and pumpkin puree. Stir sugar mixture into pumpkin mixture. Add coconut milk slowly and whisk to combine.

Pour mixture into baking dish, filling to about 1.5 inches. (Note: Higher filling levels will require a longer baking time.) Bake until knife poked in the center comes out clean, about 65 minutes.

Let cool on wire rack before transferring to refrigerator for at least one hour or overnight. Pudding will firm the longer it cools.

Serve with optional whipped coconut or dairy cream and a sprinkle of cinnamon.