1. In a saucepan over medium heat, melt the granulated sugar without stirring. Swirl occasionally until it becomes deep amber in color. Immediately pour into a baking dish and tilt to coat the base. Let cool and harden.

2. In a large bowl, whisk together eggs, sweetened condensed milk, evaporated milk, pumpkin puree, vanilla, cinnamon, and salt until smooth. For best results, strain the mixture through a fine mesh sieve.

3. Pour the custard over the caramel in the dish. Place the dish into a larger roasting pan and fill with hot water halfway up the sides.

4. Bake at 350°F (175°C) for 50–60 minutes until just set with a slight jiggle in the center.

5. Remove from the oven and water bath. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.

6. To unmold, run a knife along the edges and invert onto a serving plate. Let the caramel sauce flow over. Serve chilled.