Preheat oven to 425 °F. Lightly Spay 12 Plantain Cups with Canola oil or rich flavor coconut oil. Bake plantain cups in oven for 15 to 20 minutes.
Meantime, in a medium sized saucepan add sweetener, cornstarch, milk, egg yolk, and salt; whisking constantly over medium heat. After 2 minutes reduce to low heat until mixture starts to thicken (about 4 minutes).
Add the spices and vanilla extract, mix well. Stir in pumpkin puree; cook until very thick, about 2 minutes.
Remove from heat; let cool slightly. Then spoon into pre-cooked Goya Plantain Cups and chill in refrigerator until ready to serve.
Suggested Topping: Top with a low sugar Coconut Whipped Cream or other whipped topping (non-dairy or dairy).