• generously butter your pudding mold or heat-proof dish, set aside
• set a kettle of water to boil
• get out a deep pot or dutch oven that will hold your pudding while it steams
• mix the flour, baking powder, baking soda, salt, and spices together, set aside
• beat the butter and sugar together until it's soft and fluffy
• add the pumpkin and mix until smooth
• beat in the egg and vanilla
• pour the dry ingredients over the top and stir just until combined, don't over mix
• scrape into the prepared mold or dish, if using a mold move on to the cooking directions
• if you're using a heat proof dish, fit a circle of waxed paper or buttered parchment over the batter, then cover with a piece of foil with a pleat down the center, tie tightly with string
• place on a rack in a deep pot, (if you don't have a rack that fits you can use canning rings) pour boiling water in until it reaches about 2 inches up the side of your dish, don't cover it completely and leave enough room so if it boils it won't come over the top
• steam for 2 hours, adding water as needed
• check for doneness by uncovering and using a toothpick, it should be moist but not have any batter on it, if it needs more time cover and steam again in 15-minute increments until done
• once it's cooked through, remove it from the pan to a platter, wipe down the mold or pan and then tip and slide the pudding out
• serve while warm with Vanilla Hard Sauce for best taste

Vanilla Hard Sauce

• melt the butter in a small saucepan, once melted stir in the sugar and the egg yolk
• cook and stir 3-4 minutes over medium-low heat until the sauce is thick, remove from the heat and add vanilla, stir to incorporate, serve while warm