Combine Pumpkin, Erythritol, Cinnamon, Ginger and Nutmeg.
Beat 1 whole egg and 2 egg yolks until well combined. Set 2 egg whites aside for later.
Gradually stir in 6 TBSP of heavy cream.
Pour filling into 2 single serving mini pie pans.
Cover with aluminum foil to prevent burning. Bake at 375 degrees F. for 30 – 40 minutes or until set.
Set aside to cool.
Take the 2 egg whites that you set aside and combine them with 2 TBSP of the heavy cream, whip until peaks form. Put it on top of the Pumpkin Pie as topping.
Store in the refrigerator.