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Preheat oven to 300°F.
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Sprinkle1/2 cup sugar in bottom of small saucepan over medium-low heat.
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Caramelize by stirring often until sugar melts and is golden (approx. 8 minutes).
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Pour immediately into round 9” cake pan, tipping quickly to coat bottom of pan. Set aside.
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Combine 1/4 cup sugar and next 6 ingredients in a bowl. Beat at low speed with mixer until sugar is dissolved.
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Add pumpkin. Beat at low speed until smooth.
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Pour into prepared cake pan.
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Place in large shallow pan. Add hot water to larger pan to a 1” depth.
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Bake for 1 hour or until cooked (insert knife and it comes out clean).
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Remove cake pan and let cool. When cool enough, cover and chill 3 hours.
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Loosen edges with a spatula.
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Place a serving plate on top of cake pan; quickly invert flan onto plate. Drizzle any remaining sauce over flan.
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