About this recipe:If you love creme caramel and pumpkin pie, you will love this dessert. A lightly spiced, smooth and creamy pumpkin-egg custard is served with a caramel sauce. Perfect for an autumn dessert.
Melt 100g sugar in an aluminium loaf tin and heat over medium heat. Continue to cook until it caramelises, being careful to not burn the sugar. Fill a large pot of water with about 2.5cm of water and place over medium heat. Move the aluminium tin into the large pot and set into the water.
Combine the pumpkin puree, pumpkin spice, evaporated milk, condensed milk, eggs, 100g sugar, vanilla and allspice in a liquidiser, blend until smooth. Pour the mixture into the loaf tin.
Bake in preheated oven until a knife inserted in the centre comes out clean, about 1 hour. Refrigerate for at least 3 hours or overnight.
Run a knife along the edge of the loaf tin to loosen the custard. Invert the tin onto a serving plate and tap to release the dessert.