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1.
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Preheat the oven to 300 degrees F (150 degrees C).
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Put a kettle full of water on the stove and bring to a boil.
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2.
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In a large bowl, quickly mix the pumpkin, erythritol and pumpkin pie spice with an electric mixer.
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3.
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Add the eggs and mix quickly.
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4.
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Add the heavy cream and mix until well mixed and there are no lumps in the mixture.
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5.
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Pour the mixture into six individual-size oven-safe ramekins or other small ceramic forms.
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6.
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Place the ramekins in a large roasting pan and put the pan in the oven.
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7.
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Pour boiling water into the pan so that the water is halfway up the sides of the ramekins.
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8.
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Bake for some 45 minutes, until the custards are almost firm.
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You can check the firmness by gently shaking the pan.
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If the custards are firm, they stay still, or the center will only slightly shake like jelly.
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If the custards are not ready, the whole top will shake like jelly.
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Be careful not to shake too hard because the hot water in the pan spills and burns easily!
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A safer way is to insert a stick or a knife into the center of a ramekin.
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If it comes out clean, the custards are ready.
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The custards will solidify more when they are chilled, so in this stage they dont have to be completely firm.
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9.
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Remove the pan from the oven and place the ramekins on a cooling rack.
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When they have cooled down to room temperature, refrigerate them for several hours, or preferably overnight.
