Pumpkin Flan for Four

Caramel sauce
Pour 1/2 cup sugar into sauté pan with 1 tablespoon butter . Start heating over low heat

Flan
Mix four egg yolks and four whole eggs
Add three-quarter cup sugar
Add 1 cup pumpkin or puréed squash
One half canned sweetened condensed milk
Add 1 tablespoon ground cinnamon
Add one half teaspoon nutmeg
Add one pinch salt
1 teaspoon vanilla extract

When caramel sauce is completely melted, pour into bottom of four small ramekins
Once Caramel sauce has cooled, poor Flan into ramekins
Put ramekins into pan (bain marie) containing three-quarter inches of water
Bake at 350° for 45 minutes to an hour
Jiggle at 45 minutes. If it seems firm take it out, otherwise let it continue cooking
If it starts to puff up take out immediately and place in shallow ice bath

Let cool at least four hours before serving

Turn out onto plate
Served with pumpkin seeds and whipped cream on the side