Pumpkin Flan

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

6 eggs

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.

Serves 12.