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Preheat oven to 350F.
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Lightly coat 8 6-oz.
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ramekins with cooking spray, and set in 2-inch-deep baking pan.
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Combine 2/3 cup sugar, 1/4 tsp.
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salt, and 1 Tbs.
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water in small saucepan, and bring to a boil over medium heat.
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Cook 8 to 10 minutes without stirring, or until edges start to color.
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Swirl pan gently to distribute browned sugar; continue to cook 1 to 2 minutes more, or until sugar is deep golden brown.
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Pour 1 Tbs.
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caramelized sugar into each ramekin.
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Set aside.
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Whisk together eggs, pumpkin, vanilla, pumpkin pie spice, and remaining 1/4 tsp.
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salt in large bowl.
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Bring evaporated milk, whole milk, and remaining 1/2 cup sugar to a boil in medium saucepan.
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Slowly whisk milk mixture into egg mixture.
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Pour 1/3 cup custard into each ramekin.
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Fill pan with boiling water to come two-thirds up sides of ramekins.
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Place in oven, and bake 30 to 35 minutes, until just set.
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(Custards will still jiggle slightly in center.)
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Remove pan from oven, and let ramekins stand in water bath 10 minutes, or until centers are completely set.
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Remove ramekins from water bath with tongs, and cool on wire rack.
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Cover with foil, and chill 1 hour, or up to 1 day.
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To serve, run knife around custards in ramekins and invert onto individual serving plates.
