"Perfect for Thanksgiving or Christmas, or even a sophisticated Halloween party. Plus, they can be made up to 2 days ahead of time!"
2 cups whipping cream or 2 cups
1 1/2 tablespoons
canned solid-pack pumpkin
For custard: Preheat oven to 350°F Bring cream and rum to boil in heavy, medium saucepan; remove from heat and stir in salt.
Whisk egg yolks, pumpkin, sugar, cornstarch and spices in large bowl to blend; gradually whisk in hot cream mixture; strain; divide mixture among six ½ cup ramekins or custard cups.
Place ramekins in large baking pan; pour enough hot water into pan to come halfway up sides of ramekins; bake until custards are set, about 40 minutes; remove from water and cool completely; cover custards with plastic wrap and chill overnight (can be prepared up to 2 days ahead).
For topping: Cook sugar and water in heavy medium saucepan over low heat, stirring, until sugar dissolves; increase heat and boil without stirring until mixture turns golden brown, swirling pan occasionally, about 10 minutes; working quickly, pour enough caramel over 1 custard to almost cover top; tilt ramekin until caramel covers custard completely; repeat with remaining caramel and custards; cool completely; refrigerate atleast 1 hour before serving.