Pumpkin Caramel Flan

3/4 cup sugar
4 eggs
1 cup pumpkin puree
1/3 cup honey
1½ tsp. pumpkin pie spice
1 tsp. vanilla extract
12oz. can evaporated milk

Preheat oven to 350° and coat 8 inch round glass baking dish with cooking spray
to prevent the caramel from sticking in case. In a small, heavy
saucepan over medium-low heat, cook sugar, stirring, until golden. Immediately
pour into the pan, tilting to coat bottom and sides. Set aside.

In a large bowl, beat in eggs, pumpkin, honey, spice and vanilla until smooth.
Add evaporated milk; mix well. Pour into the prepared pan. Place the dish
in the 13x9 baking pan. Fill the pan with boiling water to reach halfway
up the sides of the dish.

Bake in preheated oven 40 to 45 minutes, until center is just set. Cool one hour
on wire rack, then chill in refrigerator 8 hours or overnight. To unmold,
run a knife around edges of pan and invert on a rimmed serving platter.