1. Preheat oven to 350° F.
2. Place pumpkin, sugar, salt, and pumpkin pie spice in a large bowl and whisk to combine. Whisk in the milk, cream, and eggs until you have a smooth mixture.
3. Divide pudding among six ramekin dishes or small cups on a baking sheet. Bake for 35-45 minutes, until a knife inserted into the middle comes out clean. Don’t overbake—they should have a little jiggle!
4. When puddings come out of the oven, divide the yogurt evenly over each pudding then return to the oven for 5 minutes.
5. Remove from oven and cool on a wire rack at room temperature for 1-2 hours, then chill until ready to eat.