This is one of my favorite winter recipes, it's from The Spice Cookbook, a big thick thing that's out of print. I make it in a steamed pudding mold that has a lid that clamps on, cook it in a deep pot of water, but you can bake it in the oven.

For the caramel:
3/4 cup sugar

For the flan:
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
(1/4 teaspoon ground ginger)
(1/4 teaspoon ground allspice)
1 cup mashed, cooked pumpkin
5 large eggs, lightly beaten
1 1/2 cups undiluted evaporated milk
1/3 cup water
(3 tablespoons dark rum)
1 1/2 teaspoons vanilla extract

Caramel (see below)
1/2 cup heavy cream, whipped
1 tablespoon sugar
1/4 teaspoon ground ginger
See instructions for toppings.

Prepare the pan (see instructions at the end of these instructions). Combine sugar, salt, and cinnamon. Add pumpkin and eggs. Mix well. Stir in next 3 ingredients. Mix well and turn into the pan. Place in a pan of hot water. Bake in a preheated 350 degree oven for 1 hour and 20 minutes, or until a knife inserted in the center comes out clean. Remove from oven. Cool and chill. To serve, run a spatula around the sides of the pan, and turn out onto a serving plate, and cut into squares Top with whipped cream mixed with 1 tablespoon sugar and 1/4 teaspoon ground ginger.

Caramel:
Melt 1/2 cup sugar over medium low heat until it forms a golden syrup, stirring constantly to prevent burning. Pour immediately into an 8 by 8 inch square pan, turning and rolling the pan from side to side to coat with caramel. Set aside to use later.