Preheat the oven to 400 degrees Fahrenheit. Lightly spray a 4 cup oven-safe bowl

In a medium saucepan, heat milk (reserve ¼ cup of milk), agave syrup, vanilla, and all the spices, and stir. Bring the mix to the boil.

Put the flour and ¼ cup of milk in a plastic bottle with a leak proof cover. Tighten the cover and shake vigorously until all the flour is dissolved.

While whisking the hot milk mixture slowly pour and whisk the flour mixture into the hot milk. The mixture should thicken without lumps.

Take the saucepan off the heat and gently stir in the pumpkin puree.

Pour the mixture into the oven-safe bowl and bake for 20 minutes.

Allow to cool slightly and serve in a small dish.