Preheat oven to 325°F.

In a 1-quart sauce pan, bring the cream to a low boil. In a separate bowl, use a whisk to beat the egg yolks, powdered sweetener, pumpkin, vanilla, and salt until smooth and creamy.

After the cream has come to a boil, remove from heat and let cool for 5 to 7 minutes. Slowly whisk small amounts of the cream into the yolk mixture just a small amount at a time. Continue whisking in small amounts until the mixture is combined. Divide the mixture evenly among the four ramekins.

Place the ramekins in a flat baking dish. Pour the boiling water around the outside of the baking dish so that the ramekins will bake in a water bath. Bake for 30 to 35 minutes until set. Refrigerate for 2 to 3 hours.

When ready to serve, top with brown sugar substitute or allulose or xylitol, and broil until melted and a caramelized crust forms. Serve immediately. Refrigerate leftovers. These can be baked a day or two in advance and then broiled just before serving.