In a medium saucepan, whisk together the sweetener, xanthan gum, pumpkin spice, and salt until smooth.

Add the pumpkin puree, egg yolks, and vanilla extract to the dry ingredients. Stir until thoroughly combined. Gradually add in the heavy whipping cream, whisking between each addition. Once all the cream has been added, turn on the heat to medium.

Heat the pudding mixture, whisking constantly until the mixture thickens (about 4–7 minutes). Once thickened, remove from the heat and transfer to a bowl. Place the bowl in the fridge, removing to stir every 10 minutes.

Meanwhile, in a medium bowl, whip cream with an electric mixer until stiff peaks form.

Add the sweetener and vanilla extract and mix until just combined.

Once the base mixture has cooled to room temperature, gently fold the whipped cream mixture into the pudding base until fully incorporated.

Transfer the pudding into small serving cups, cover, and place in the fridge for at least 1–2 hours before serving.