3/4 c  Sugar
1/2 c  Brown sugar
1/2 c  Canned solid packed pumpkin
Puree ( not pie filling)
6    Eggs
2 c  Milk
1 ts Vanilla
3/4 ts Ground allspice or cinnamon

Preheat oven to 325. Set eight 6 oz custard cups nearby. Heat sugar in
heavy skillet or saucepan over med heat until sugar melts &
caramelizes to a golden amber color. Spoon caramel into cups, tilting
to coat bottoms & 1″ up sides. Place in large roasting pan. Whisk
together brown sugar, pumpkin, eggs, milk, vanilla & allspice in
large bowl. Divide equally among custard cups. Pour enough simmering
water into roasting pan to come halfway up sides of cups. Bake in
preheat 325 oven for 50 minutes or until knife inserted in centers
comes out clean. Remove cups from water to wire rack. Cool slightly.
Refrigerate overnight. To serve, run a small spatula around edge of
each cup. Invert onto serving plates, shaking to release. Scrape any
remaining caramel from cup onto flan. Garnish with mint or grapes, if
desired.