Pumpkin Créme Caramel

• 1⅓ cups sugar 
• 6 eggs, beaten 
• 1½ cups canned pumpkin (solid pumpkin pack) 
• 12oz evaporated fat free milk 
• ½ cup packed light brown sugar 
• 1 teaspoon cinnamon 
• ½ teaspoon ground ginger 
• ½ teaspoon ground allspice 
• 2 teaspoon finely chopped orange zest (remove bitter white pith before chopping) 
• 2 teaspoon vanilla extract

285 Calories (12% from fat) • carb. 56g • pro. 8g • fat 4g • sat. fat 1g • chol. 161mg • sod. 212mg • calc. 170mg • fiber 2g

1. Preheat oven to 325° F. Have 8 six-ounce ramekins ready to use - do not grease. 
2. Melt the 1⅓ cups sugar in a Cuisinart® MultiClad 12-inch skillet over medium-high heat, shaking the skillet occasionally. When the sugar starts to melt, reduce heat to low. Cook, stirring frequently with a wooden spoon, until sugar is golden brown. Remove skillet from heat; immediately pour the caramelized sugar into the 8 ungreased six-ounce custard cups. Holding each cup with a potholder, quickly tilt to evenly coat bottoms of cups; reserve. 
3. Place cups in two 9-inch square baking dishes. 
4. Place the eggs, pumpkin, evaporated milk, the ½ cup sugar, spices, orange zest, and vanilla into your Cuisinart Blender jar. Cover, turn blender On. Blend for 30 seconds on Low Speed. 
5. Pour the pumpkin mixture though a strainer to remove foam. 
6. Pour over caramelized sugar in cups. 
7. Place the baking dishes on the oven rack. Pour boiling water into the baking dishes around cups to a depth of 1 inch. 
8. Bake in the preheated 325°F oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean. 
9. Remove cups from water. Cool on wire rack. Cover and chill for 4 to 24 hours. 
10. To serve, loosen edges of custards with a knife, slipping the point of a knife down the sides to let in air. Invert a dessert plate over each custard, turn cup and plate over together. Scrape the caramelized sugar that remains in cup onto the custard.