1. In a medium saucepan over medium heat, melt the sugar until it turns into a golden amber caramel. Quickly pour into a round 9-inch cake pan, swirling to coat the bottom evenly.

2. In a blender, combine the pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla, pumpkin pie spice, and salt. Blend until completely smooth.

3. Strain the custard mixture (optional for ultra-smooth texture), then pour over the hardened caramel in the pan.

4. Place the pan in a large baking dish and pour hot water into the dish until it reaches halfway up the sides of the flan pan (creating a water bath).

5. Cover the pan with foil and bake at 350°F (175°C) for 50–60 minutes, until the center is just set and still slightly jiggly.

6. Remove from the oven and let it cool on a wire rack. Refrigerate for at least 4 hours or overnight.

7. To serve, run a knife around the edge, place a plate over the top, and flip to invert. The caramel should drizzle over beautifully.