Vessy’s Gourmet kitchen

Preheat oven at 350 F;
Over medium low heat melt sugar and water into amber colored caramel and pour it into your pan; swirl it around quickly before it hardens; 
To a blender add evaporate milk, condensed milk, eggs + egg yolks, vanilla, pumpkin puree, pumpkin pie spice and salt and give a blitz for about 30 seconds; 
Strain the custard mixture over the caramel for extra smoothness; 
Bake in a water bath for about 1 hour or until jiggly center; let cool at room temperature and then refrigerate for at least 4 hours; 
To serve- run a knife around the edges, flip, tap the bottom and enjoy!