Place sugar in small saucepan. Cook over medium-low heat, stirring constantly. Sugar will begin to caramelize, turning golden and liquid. Stir constantly until all sugar is melted.
Quickly pour sugar into 9 inch round cake or pie pan, tipping the pan until sugar coats entire bottom. Sugar hardens in 20 seconds but remains very hot. Do not touch it.
In a medium bowl, mix cloves, ginger and cinnamon. Add evaporated milk, egg, egg whites and brown sugar substitute. Mix with electric mixer on slow until the brown sugar substitute dissolves. Add pumpkin, beating at low speed until smooth. Pour pumpkin mixture into pan with caramelized sugar.
Place this pan in a larger, shallow pan. Fill larger pan with hot water to depth of 1 inch. Place in preheated 300°F oven and bake for about 1 hour or until a knife inserted into the center comes out clean.
Remove pan from oven and water bath and let cool. Cover & chill at least 3 hours.
To serve, loosed edges with spatula. Place larger serving dish on top of pan. Quickly invert flan onto plate. Any sauce remaining on bottom of pan should be poured on top.