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1
Preheat oven to 350.
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2
In small heavy pan, combine 2/3-cup sugar with 1/4 cup water and bring to boil, washing down any sugar crystals clinging to the sides with a pastry brush dipped in cold water. Stir until the sugar completely dissolves, then continue to cook until it's a deep caramel color.
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3
Pour the caramel into a glass loaf pan, tilting until bottom is evenly coated. Set aside to harden.
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4
Beat eggs with remaining 2/3-cup sugar. Beat in pumpkin puree, salt, spices and cream. Stir in the vanilla and rum (if using.) Pour into the pan, on top of the hardened caramel.
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5
Put the pan in a deep baking dish and add enough very hot water to reach half way up sides of the flan. Bake on the oven's middle rack for about 1 hour and 15 minutes, or until a small sharp knife inserted in the center comes out clean, but it's still a tiny bit wobbly.
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6
Remove flan from water bath and cool on a rack to room temp. Cover well and put in fridge for at least 6 hours, or overnight.
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7
To serve: carefully run a thin knife around edge of pan to separate flan from sides. Invert a serving platter over it (not too shallow - you want to capture all of that caramel sauce.) Carefully flip both together; the flan should slip out easily. If not, give the pan a couple of good whacks with a wooden spoon (cursing and snarling, 'don't even think about it!' helps.) Let the sauce pool over and around it, making sure not a single drop is left behind in the pan.
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8
Serve cut in slices, with some sauce spooned over it. If you like, garnish with a dollop of lightly sweetened whipped cream (plain or with a little vanilla, cinnamon or rum.)
