Pumpkin Caramel Custard

• 1 1/2 cups sugar, divided
• 2 cups milk
• 1/2 cup pumpkin puree (1/2-1/3 lb. raw)
• 4 eggs, lightly beaten
• 2 tablespoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground gingerroot

1. Preheat oven to 350u0b0F.
2. In a heavy saucepan, combine 1 cup of the sugar and 1/2 cup water. Cook over medium heat.
3. Once sugar has dissolved, swirl the pan and cook until it is a deep caramel color.
4. Quickly divide the caramel among 6 ramekins or dessert cups. Cool.
5. Combine milk, pumpkin, remaining sugar, eggs, vanilla, and spices.
6. Pour into dessert cups and place in a baking pan, cover each with foil.
7. Pour hot water into the pan so water is halfway up the cups.
8. Bake for 45-50 minutes.
9. Remove from the baking pan and let cool.
10. Chill 2 to 24 hours.
11. Run a knife around the sides; invert onto plates.

sugar, milk, pumpkin puree, eggs, vanilla, ground cinnamon, ground nutmeg, ground gingerroot

Taken from www.food.com/recipe/pumpkin-caramel-custard-272537 (may not work)