Make the caramel. Preheat the oven to 350 degrees C / 177 degrees F. Pour sugar into a heavy bottomed pot and melt over medium low heat. Shake the pan occasionally to prevent burning and ensure the sugar melts evenly.
Once all of the sugar crystals become liquid, pour the caramel in an oven safe baking dish or dishes. Move the pan around (being careful not to burn yourself) to create an even layer of caramel. Any leftover caramel can be poured into another smaller baking dish.
Make the pumpkin filling. Add all filling ingredients to a blender and blend until velvety smooth. Pour the mixture into the baking dish/dishes over the caramel. Any leftover filling can be poured over the leftover caramel, in a smaller baking dish.
Bake in a water bath. Add the baking dish/dishes to another larger baking dish with walls high enough to make a water bath. Bake for 60-80 minutes or until the center looks jiggly like jello, but not liquid.
Cool the pumpkin flan. Cool completely before using a knife to loosen the edges around the baking dish. Grab a platter to serve and place it over the baking dish/dishes. Carefully flip the flan onto your platter, allowing caramel to drizzle over the top. Serve and enjoy!
Tip: the flan will continue to firm up the longer it cools out of the oven, so it's important to pull it out before it get's too firm. Jiggly is key!