1.   Pre-heat oven to 350 F or 175 C. Butter a quart casserole or baking dish

2.   To a mixing bowl or stand mixer bowl add all of the ingredients: eggs, pumpkin puree, sweetener, cinnamon, nutmeg, clove, ginger, salt, maple extract (or vanilla) and heavy whipping cream. Whisk or beat on low speed until well combined and velvety smooth

3.   Pour the pumpkin pudding mixture into the prepared casserole or baking dish. Place the baking dish in the middle of a larger pan or rimmed baking sheet. Pour boiling water into the outer baking sheet to a depth of about 1 inch or 2.5 cm. Bake in the middle position of your preheated oven for 60 minutes, or until a toothpick inserted in the center comes out clean. Lift casserole or baking pan out of the water.

4.   Optional: sprinkle most of the cinnamon sugar over the surface while pudding is hot. Let the pudding cool on a cutting board. Alternatively, after pudding is at room temperature chill in the refrigerator before serving

5.   To serve, cut into 8 equal squares. Garnish with either or both of the optional whipped cream and pecans. If serving with whipped cream, sprinkle the remaining cinnamon sweetener on top