Preheat oven to 350°F.
Melt sugar and water in a small saucepan over medium heat, stirring once to help dissolve the sugar. Bring to a boil over medium-high heat, swirling the sugar around in the pan (DO NOT stir) until sugar turns mahogany, about 5 minutes.
**Watch carefully as it can go from perfect to burnt quickly!**.
Pour caramel very carefully into a 2 quart (8 cup) round glass baking dish or souffle dish, swirling to coat dish with caramel. Set aside to cool and harden.
Beat eggs with an electric mixer on low speed (or whisk) until frothy. Mix in pumpkin, brown sugar, molasses, cinnamon, ginger, nutmeg, flour, salt, butter and brandy. On low speed, slowly beat in 2 cups whipping cream. Pour mixture into caramel-coated dish.
Bake, uncovered, in a water bath (place baking dish inside a larger pan which is filled half full with boiling water). Bake for 1 hour & 40 minutes until a cake tester inserted near the center comes out almost clean (a little custard stuck to the tester will ensure a creamy texture). When done, the pudding will jiggle a bit and the top will be puffed up. Remove from the water and cool to room temperature.
Before serving, run a knife around the edge and invert onto a rimmed serving platter (some caramel will remain in the dish). Serve at room temperature with additional whipped cream (if desired).