4 eggs
1/2 cup sugar
Dash of salt
1/2 teaspoon cinnamon
1/4 teaspoon each ginger, allspice and nutmeg
1 cup canned or cooked mashed fresh pumpkin
1 cup half and half or milk

Caramel sauce:
1/2 cup brown sugar
Dash of cinnamon
1 1/2 tablespoons water
1 1/2 tablespoons butter
Pecan halves

Beat together eggs, sugar, salt and spices. Stir in pumpkin. Heat milk until very hot but not boiling, then beat into egg mixture. Pour into greased 8-inch round layer pan and place in a larger pan with water reaching halfway up the pan.

Bake at 350 degrees for 30 minutes or until firm. Cool slightly. Run knife around edge of pan and turn out onto a serving plate. Chill until ready to serve.

CARAMEL SAUCE: Combine cinnamon, brown sugar, water and butter. Bring to boil and stir until sugar dissolves. Cool. Pour over chilled flan. Garnish with pecans halves. Cut into wedges to serve. Serves 6 to 8.

Ruth Handy, The Fine Farm, Attleboro