1/4 c. sugar (for flan)
4 eggs
1 c. pumpkin puree
2 t. cinnamon
1/4 t. salt
1/2 t. ginger
1/4 t. nutmeg
1 c. half and half
2 t. vanilla
Heat 1/2 c. sugar in a medium skillet until sugar is melted and golden brown. Immediately pour into an 8 inch pie pan. Tilt to coat the bottom and sides of the pan. Beat eggs, 1/4 c. sugar, pumpkin, and spices at medium speed until well blended. Add half and half and vanilla and beat until smooth. Pour over caramel in the baking dish. Bake the flan for 45 minutes at 350 degrees, or until set. Cool and refrigerate for 6 hours or overnight. To unmold, run a knife around the edge of the dish to loosen. Cover with a serving plate and invert the flan onto the plate. Cut into wedges and spoon extra caramel over the top.
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