Step 1
Preheat the oven to 300 degrees F (150 degrees C).
Step 2
Set eight (5 1/2 ounce) ramekins into a large baking dish.
Step 3
Stir together 1 1/4 cups sugar and water in a saucepan over medium heat; cook and stir until dark amber about 10 minutes.
Step 4
Quickly divide the caramel among the ramekins; set aside.
Step 5
Whisk eggs cinnamon salt cloves ginger allspice mace and 1/3 cup sugar together in a large bowl. Stir in pumpkin puree until smooth.
Step 6
Heat milk in a saucepan over medium-low heat until it starts to gently bubble and steam. Remove from heat.
Step 7
Place vanilla bean seeds and pod in milk. Allow to soak for 10 minutes. Slowly strain hot milk mixture into the egg mixture and whisk to form a thin custard.
Step 8
Divide the custard evenly among the ramekins leaving about 1/4 inch at the top of each.
Step 9
Fill baking dish with hot water to reach halfway up the sides of the ramekins. Cover the baking dish with heavy-duty aluminum foil.
Step 9
Bake in the preheated oven until the flan is just set 45 to 50 minutes.