Place 4 serving glasses on a baking sheet. Set aside.
In a medium bowl, mix together the corn starch and Silk® Coconutmilk until the cornstarch is dissolved. Break clumps with the back of a spoon if necessary.
In a small saucepan over medium heat, add the sugar followed by the coconutmilk mixture. Whisk constantly until the mixture comes to boil and continue cooking for an additional minute.
Remove from heat and stir in the pumpkin puree and pumpkin pie spice. Return to low heat and cook for an additional 3 to 4 minutes, stirring constantly.
Divide evenly among 4 serving glasses. Transport with the baking sheet to the refrigerator and chill for at least 2 hours.
Carefully open the can of coconut milk with a can opener. With a coffee spoon, carefully scoop out the top layer into the bowl of a stand mixer. This is the coconut cream. Scoop out as much cream as you can and stop when you reach the semi-transparent liquid about ¼ down.
With the whisk attachment, whip the cream on high until smooth and creamy.
Pipe or dollop over the chilled pudding. Sprinkle with ground cinnamon. Serve chilled.
Notes
*Can be found in the ethnic food section. The can of coconut milk MUST be chilled in the can for at least 8 hours. DO NOT shake or mix the can prior to opening.