6 eggs yolks
1/2 cup Lakanto Monkfruit Sweetener
1 tsp pumpie pie spice
1 tsp vanilla bean paste
2 cups of heavy cream
1 cup mashed cooked pumpkin
tbsps coconut sugar
Preheat the oven to 325 degrees F. Whisk together the egg yolks, Lakanto Monkfruit sweetener, pumpkin pie spice and vanilla bean paste in a medium bowl.
In a saucepan, heat the heavy cream over medium low until it just simmers. Slowly whisk the milk into the yolk mixture. Fold in the pureed pumpkin.
Place six 6-ounce ramekins in a roasting pan. Fill the pan with just enough hot water to reach halfway up the sides of the ramekins.
Divide the pumpkin mixture evenly among the ramekins. Bake until the centers are just set for 35 to 40 minutes.
Remove the ramekins from the water bath and let cool to room temperature.
To serve, sprinkle each ramekin with small amount of coconut sugar. Brulee with a kitchen torch until the sugar is melted and golden brown. The other way to do it is to place the ramekins under a broiler for about 2 minutes until the sugar is golden brown.