Preheat oven to 300°F. Heat up the heavy cream in a sauce pan but do not let it boil. Add in your pumpkin pie spice and once the cream starts the bubble, turn the heat off and cover it with a lid. Let it stand, steeping for 5 minutes.
While it’s steeping, separate two egg yolks and whisk them until they’re light yellow.
Add a little of your cream mixture at a time to the eggs, whisking continuously.
Once it’s combined, add in your pumpkin puree. Whisk well.
Then add in 2 tablespoons of erythritol (or more if you prefer it extra sweet). Stir well.
Place 2 ramekins in a deep baking dish and fill up the dish with hot water (about ½ way up the ramekins).
Pour your crème brulee into the ramekins and bake for about 30-40 minutes. The tops of the crème brulees will be jiggly, but set.
Let them cool on the counter for 15 minutes, then refrigerate for at least 4 hours, or preferably overnight. They will set even more in the refrigerator.
When you’re ready to serve, sprinkle a teaspoon of erythritol onto each ramekin.
Use a blow torch to burn the tops of the crème brulees. You can also place the ramekins in the broiler for about 1-2 minutes until you see the tops becoming brown and crystallized. Keep a close eye on them, they brown fast!