1. Preheat oven to 350°F. Melt 1/2 cup sugar in 8-inch skillet over medium heat, stirring constantly, until sugar is caramelized. Immediately pour caramel syrup into 1-quart soufflé dish or other baking dish 7 to 8 inches in diameter. Tilt dish so caramel syrup flows over bottom and slightly up side. Let cool 10 minutes.
2. Beat eggs slightly on medium speed in large bowl with electric mixer. Add remaining 1/4 cup sugar, pumpkin, cinnamon, salt, ginger, allspice and nutmeg. Beat until well blended. Add half-and-half and vanilla; beat until smooth. Pour over caramel syrup. Set dish in larger pan. Pour boiling water into larger pan to depth of 1-1/2 inches.
3. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Remove from water; place on wire rack to cool. Refrigerate, loosely covered, 6 hours or overnight.
4. To unmold, run knife around edge of dish; cover with rimmed serving plate. Holding plate in place, invert dish. Flan and caramel syrup will slide onto plate. Cut into wedges to serve; spoon caramel syrup over top.
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