Pumpkin Flan

Place a roasting pan or 13 x 9-in. baking pan in oven; fill halfway with water. Heat oven to 325°F. Have a 9 x 5 x 3-in. loaf pan ready.

Heat 1/2 cup sugar in a heavy-bottom 1-qt saucepan over medium heat about 5 minutes, swirling pan occasionally, until sugar melts and turns golden brown. Immediately pour into loaf pan so caramel covers bottom completely. (Caramel hardens but will liquefy when baked.)

Whisk eggs in a large bowl until well blended. Whisk in remaining 3/4 cup sugar, the evaporated milk, pumpkin, vanilla, pumpkin pie spice and salt just until blended. Pour into loaf pan. (You'll hear caramel crack; that's OK.) Carefully set in middle of roasting pan in oven.

Bake 1 hr, 10 min, or until a knife inserted near center comes out clean. (Center will jiggle when pan is shaken.) Remove pan to a wire rack; cool completely. Cover and refrigerate at least 8 hours.

Up to 2 hours before serving: Run a thin, sharp knife around edge of custard. Place inverted serving plate over pan and, holding plate and pan together, carefully invert. Lift pan, allowing syrup to run onto plate. Cover loosely and refrigerate. Add candy pumpkins just before serving.

Planning Tip: Can be made through Step 4 up to 3 days ahead. Refrigerate, covered.