Pumpkin Flan

Preheat the oven to 200°.
Warm a 9-inch round × 2-inch deep cake pan in the oven.
(This makes it easier to coat pan with caramel.
) In a heavy medium skillet, melt sugar over medium heat, stirring frequently, until melted and golden brown.
Quickly pour caramelized sugar syrup into the warm cake pan.
Using potholders to protect hands, tip the pan around to coat the bottom and about 1 inch up sides with the caramel syrup.
Set aside.
Raise oven to 325°.
In a saucepan, bring 2 cups of water to a boil.
In a large bowl, combine the remaining ingredients.
Beat with a mixer on low speed about 1 minute until very smooth.
Pour the custard into the cake pan.
Pour the custard into the caramelized pan, set the pan into a larger pan and place them on the middle rack of the oven.
Carefully pour boiling water into the larger holding pan to a depth of 1 inch.
Bake the flan 30 to 40 minutes, or until the custard is set, and a thin knife blade inserted into the center comes out clean.
Cool completely on a rack, then refrigerate, covered with plastic, at least 8 hours or overnight.
To serve, run a knife between the custard and pan rim.
(Press the knife against the pan, not the custard.
) Invert onto a deep serving plate with a rim to unmold.
Remove the pan carefully, allowing the syrup to run over the top of the flan.