Pumpkin Caramel Flan

3/4 cup granulated sugar

1/2 cup packed light-brown sugar

1/2 cup canned solid-pack pumpkin puree

6 eggs

2 cups milk

1 teaspoon vanilla

3/4 teaspoon allspice

Heat oven to 325 degrees. Place eight 6-ounce custard cups nearby so they'll be in easy reach.

Heat granulated sugar in a medium-size heavy skillet or saucepan over medium heat until sugar melts and caramelizes to a golden amber color. Watch very carefully that it doesn't become too dark.

Spoon caramel into custard cups, tilting to coat bottoms and up 1 inch of sides. Work quickly while caramel is still pourable. Place cups in a large roasting pan.

Whisk brown sugar, pumpkin, eggs, milk, vanilla and allspice in a large bowl. Divide equally among custard cups. Pour enough simmering water into the roasting pan to come halfway up the sides of cups.

Bake at 325 degrees for 50 minutes or until knife inserted in centers comes out clean. Carefully remove cups from water to wire rack. Cool slightly, then refrigerate overnight.

To serve, run a small spatula around edge of each cup. Invert flans onto eight serving plates, shaking to release flans. Scrape remaining caramel on top of each flan.