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1
In a small saucepan, combine 3/4 cup sugar with 1/4 cup water.
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2
Simmer over medium-high heat, stirring often, until sugar dissolves.
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3
Partly cover pan and continue cooking until sugar turns medium amber, about 6 minutes.
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4
Immediately pour caramel into a 2 1/2-quart souffle dish and quickly turn to coat bottom and sides.
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5
Heat oven to 350 degrees.
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6
In a small saucepan, cook pumpkin over medium-high heat, stirring often, until dryish.
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7
In a large saucepan, heat milk with remaining 1 cup sugar until barely simmering.
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8
Gradually stir in semolina and cook over medium-low heat, stirring often, until slightly thickened, about 5 minutes.
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9
Whisk in pumpkin.
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10
Remove pan from heat and let cool slightly.
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11
Beat in eggs, vanilla and salt, then pour into souffle dish.
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12
Set souffle dish in a roasting pan.
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13
Pour hot water into pan to reach halfway up side of dish.
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14
Bake until a knife inserted in flan comes out clean, about 1 1/4 hours.
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15
Transfer dish to a rack and let cool slightly, then cover and refrigerate overnight.
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16
Lightly brush a medium skillet with oil.
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17
Add pumpkinseeds and toast over medium heat until they begin to pop and brown slightly, about 2 minutes.
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18
Remove from heat and stir in kosher salt and cinnamon.
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19
Run a knife around flan.
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20
Invert a round platter over dish.
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21
Holding dish and platter securely together, quickly invert flan onto platter; caramel sauce will spill out.
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22
Sprinkle flan with some cinnamon pumpkinseeds just before serving.
