Add 2 egg yolks to a small bowl, beat, and set aside.

In a medium sauce pan, warm heavy whipping cream over medium-medium-high heat until hot but not boiling.

Meanwhile, in a small bowl, mix monkfruit, almond flour, pumpkin spice, salt, and xanthan gum.

Once the cream mixture is hot, add the dry ingredient mixture.

Continue stirring as the sauce begins to thicken and to make sure the dry ingredients dissolve well. This could take anywhere from 2-5 minutes depending on the heat. It will start to lightly bubble and that is perfect. Keep stirring until slightly thicker.

Temper egg yolks: Pour a small amount of hot mixture into the egg bowl. Mix quickly and add back into the hot mixture.

Add pumpkin puree.

Continue stirring for another few minutes as sauce thickens even more. After it is thick enough but still pourable (about 2-4), remove from heat.

Add to serving cups. Place saran wrap tightly over the top, touching the top of the pudding.

Let set in the fridge until thick. About 30 minutes.