Preheat the oven to 360°F (180°C). Arrange 4 three-inch ramekins inside a baking pan. Grease the ramekins lightly.
In a small saucepan, heat 1 oz. sweetener over medium heat, stirring constantly until it dissolves and becomes fluid. Add gold sugar substitute (optional) for brown color and caramel flavor.
Spoon approximately 3 tsp. of the “caramel” into each of the ramekins and make sure it covers the bottoms of ramekins while it is still runny.
In a small saucepan, heat the coconut milk. Turn the heat down to a low simmer.
Bring around 2 pints of water to a boil.
In a medium bowl, whisk together the egg, egg yolk, vanilla, the rest of the sweetener and the spices. Whisk the pumpkin puree into the egg mixture.
Distribute the mixture among the ramekins and place the baking pan on the middle oven shelf. Pour the hot water into the baking pan until it reaches about halfway up the sides of the ramekins. Bake for approximately 35 minutes.
Let the ramekins cool. Place a dessert plate on top of each ramekin and flip over; The flan should slide out with the “caramel” landing on top of it and flow onto the sides of the dish.
If you don’t have any gold version of a low carb sweetener, you may succeed by adding some cinnamon to the melted erythritol. It will not exactly help with the caramel taste but will add to the brownish color.