Instructions: Preheat oven to 350F.

In a large, heavy skillet, cook the 1 cup sugar over medium-high heat till sugar begins to melt; do not stir, just shake skillet occasionally. When sugar starts to melt, reduce heat to low; continue cooking till sugar is golden brown (and completely melted). Working
*quickly*: - Pour sugar into a 10",? deep?? pie plate or a 10" quiche dish. - TIlt to evenly coat bottom. Set aside to cool.

In a large mixing bowl, stir together eggs, pumpkin, milk, the 1/3 cup sugar, cinnamon, vanilla, ginger, nutmeg, and salt. Pour pumpkin mixture atop sugar in pie plate.

Place pie plate into a large roasting pan. Pour _boiling_ water into roasting pan around pie plate to a depth of 1/2" to 1", i.e., about 1/2" from the top of the pie plate, since you dont want to slosh water into the flan. _Carefully_ put the roasting pan in the oven and bake for 55-55 min for pie plate or 45-50 min for quiche dish, or till a knife inserted near the center comes out clean. Cool. Chill, covered, for 4-24 hours.

To serve, loosen edges of flan with a knife, slipping point of knife down sides of flan to let air in. Invert flan onto a serving platter. If desired, top with whipped cream and nutmeg.

8-12 servings.

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