3/4 cup canned pumpkin puree
3 large eggs
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground allspice
1 cup milk
Position rack in center of oven and preheat
to 325*F (160*C).
Stir sugar and water in a small saucepan
over medium heat until sugar dissolves. Boil until mixture turns
amber-colored, brushing any crystals that form on sides of pan
with wet brush and swirling pan occasionally, about 7 minutes.
Immediately divide caramel among six 1/2 cup soufflè dishes
to cover bottoms and sides with caramel. Cool.
Whisk pumpkin, eggs, sugar, vanilla, cinnamon
and allspice in large bowl to blend. Gradually whisk in milk.
Divide mixture among soufflè dishes.
Place dishes in large baking pan. Add
enough water to baking pan to come halfway up sides of dishes.
Bake until flan is set, about 55 minutes. Cool.
Refrigerate at least 8 hours and up to
2 days. Run small sharp knife around edges of dishes to loosen.
Invert flans onto dessert plates and serve.
