Peel and dice the pumpkin. Steam until soft, then mash. Mix in a little salt and cornstarch, then cook over the stove, stirring constantly so it doesn't burn. When it comes to a boil, add 1 teaspoon ground ginger and mix well. Transfer to a bowl and let cool.

Heat 4 cups of milk until warm (about 140°F/60°C), then remove from heat. Stir in the plain yogurt until smooth, then strain the mixture for a silky texture.

Spoon some pumpkin mixture into the bottom of each jar, then gently pour the milk mixture on top to fill each jar. Cover and place the jars in a warm pot to incubate for about 6 hours, or overnight for a tangier flavor.

Once the yogurt has set, refrigerate and enjoy this unique and delicious pumpkin yogurt.