Lois Uhl: I like homemade puddings. The most simple is a cornstarch base pudding. 

Two cups milk
3-4 tsp cornstarch
sugar (see below for amount)

I like custard pudding so I add several beaten large eggs. 
I warm the milk then add the corn starch slowly off the heat, then the beaten eggs, 
stirring constantly over a med flame. When pudding starts to bubble turn heat down 
and cook at least two minutes and pudding thickens. 

Flavoring is added after pudding thickens & is off the flame. The amt of sugar 
depends on if your adding other ingreidents. When making pumpkin pudding (using a 
small can ) you will add sugar, eggs & spices to the pumpkin. Add mix to the thickened 
pudding base stirring constantly. Turn flame back to med. When the pumkin pudding 
starts to bubble turn down heat and cook several minutes. It take two minutes for eggs 
to cook through after reaching the boiling temp. Milk and eggs will scorch easily if 
you keep flame too high.

If you like a really creamy pudding you can substitute part of the milk with cream. 
I was out of reg. milk and used sweetened almond milk to make the pumpkin pudding. 
It's less calories 80 per cup, and it took less sugar. It took more cornstarch to 
thicken (2 tsp). The homemade pudding doesn't get watery like the boxed kind. If you 
like chocolate pudding you can use pkgs of hot coco mix to flavor your base. Just adjust 
your sugar amounts. I learned lots of tricks to make things over the years to save money.