Add the sugar in a saucepan.

When the sugar melts, swirl the pan occasionally.

When the caramel turns dark golden, add the water and whisk.

Quickly pour the caramel into the ramekins. Swirl the ramekins to spread the caramel evenly.

Set aside to cool. Do not put the caramel in the fridge.

Preheat the oven, 370F/190C.

In a blender, add all the ingredients except the milk. Or you can whisk the ingredients instead.

Heat the milk until it comes to a boil. Remove from heat, add one ladle of milk to the egg and pumpkin mixture, whisk immediately and quickly to avoid cooking the eggs.

Pour the rest of the milk to the egg and pumpkin mixture while whisking.

Strain the flan mixture through sieve strainer.

Pour the strained flan mixture in the ramekins. Cover with aluminum foil.

Place ramekins in a large baking pan. Fill the pan with boiling water until it covers half the ramekins.

Place the baking pan on the middle rack of the oven and bake for 55 minutes until the custard has set.

Remove the ramekins from the baking pan and place on a cooling rack.

When cool, refrigerate for four hours or overnight.