In a small saucepan, stir together corn starch and brown sugar. Add 1 tablespoon of soy milk, stirring until a paste is formed.
Place the saucepan over medium heat. Slowly add the milk, stirring constantly with a whisk to prevent clumping. Mix in the pumpkin puree. Bring the mixture to a boil, then reduce back to a low simmer, continuing to stir.
Once thickened to pudding consistency (it should coat the back of a spoon without falling off) remove from heat. Add vanilla extract, maple syrup, cinnamon, nutmeg, and allspice.
Serve cold from the fridge. Makes about 6-7 half cup servings. Serve in small ramekins or jars and top with coconut creme and vegan mini chocolate chips.