In a small saucepan over low heat, heat Hood Pumpkin Eggnog until it's scalding hot, but not yet at a boil.
In a separate small bowl, mix together pumpkin puree, egg yolks, brown sugar, cornstarch, cinnamon, ginger, allspice, and nutmeg.
Add half of the hot eggnog to the pumpkin mixture, whisking constantly. Then, pour the pumpkin mixture into the saucepan with the remaining eggnog. Stir for 1-2 minutes until mixture is thickened and comes to about 170 degrees.
Place pumpkin pastry cream in a bowl and cover with plastic wrap, pressing the plastic wrap down so it's touching the top of the pastry cream. Place in fridge to chill completely.