1 1/2 cup sugar, divided
1/4 cup water
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 cup half-and-half
1 cup heavy cream
Heat oven to 350 degrees. Heat 3/4 cup sugar and water to boiling in a heavy,
2-quart saucepan over low heat, stirring constantly. Boil, without stirring,
until syrup is deep, golden brown. Place square glass dish 9 by 1 1/2 inches or
10 by 1 1/4 inches in hot water until warm (to prevent it from cracking when
pouring hot syrup into it); dry completely. Pour syrup into dish, rotating it
immediately to cover bottom.
Beat rest of sugar and the remaining ingredients, except the half-and-half and
cream, in a large bowl until well blended. Beat in the half-and-half and cream.
Pour over syrup. Place dish in shallow roasting pan on oven rack. Pour very hot
water into pan until 1 inch deep. Bake 1 to 1 1/4 hours or until knife inserted
in center comes out clean. Remove dish from water; cool 15 minutes and
refrigerate for about 3 hours until chilled.