Pumpkin Flan

Directions

1. 1
   Preheat the oven to 350 degrees.
2. 2
   Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes.
3. 3
   Swirl to cover the bottom of the pie plate with the caramel.
4. 4
   In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt.
5. 5
   Stir in pumpkin puree.
6. 6
   In a medium bowl, whisk together the half-and-half, eggs, and vanilla.
7. 7
   Thoroughly blend the egg mixture into the pumpkin puree.
8. 8
   Set the pie plate in a large roasting pan, and pour the custard over the caramel.
9. 9
   Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate.
10. 10
    Bake until the custard is set, about 1 hour and 10 minutes.
11. 11
    Cool and chill in the refrigerator.
12. 12
    Run a knife around the outside edge of the flan and invert it onto a rimmed plate.
13. 13
    Cut into wedges or scoop and serve with a dollop of whipped cream.