INGREDIENTS:
1 1/2 cups sugar
1 12oz. can evaporated milk
1 14 oz. can sweetened condensed milk
5 large eggs
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1 15 oz. can pumpkin puree
1 tsp. vanilla

Preheat oven to 350° F.

In a medium saucepan over high heat, add the sugar and pour 2/3 cup of water around the perimeter. Using a wooden spoon, cook, stirring until golden, about 5 minutes. Reduce heat and cook until copper-colored, 1 to 2 minutes. Pour into a 10-inch pie dish; using pot holders, tilt to cover the bottom and sides, then place in a roasting pan on an oven rack.

Using a blender, combine the remaining ingredients and pour into the pie dish. Fill the roasting pan with enough water to come halfway up the sides of the pie dish.Bake until set, 45 to 60 minutes. Transfer the pie dish to a rack to cool completely, about 45 minutes.

Refrigerate until the caramel is set, about 2 hours. Invert onto a plate before slicing.