1 (16 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
1 2/3 cups granulated sugar
3 eggs, beaten
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon whipping cream
1 tablespoon confectioners sugar
8 orange twists or maraschino cherries

Preheat oven to 300 degrees F.

In large bowl, combine pumpkin, evaporated milk, 1/3 cup of the sugar, the eggs, 1 teaspoon of the vanilla extract, the cinnamon, ginger and cloves. Beat until well blended; set aside.

In a large skillet, cook remaining sugar over medium-high heat, stirring until melted and golden brown. Immediately pour syrup into eight 4-ounce custard cups, dividing evenly. Place cups into a baking pan and fill with pumpkin mixture. Pour hot water into pan until filled to half the depth of the cups. Bake for 45 to 55 minutes or until knife inserted comes out clean; remove from oven. Cool and run a knife around edge of cup. Invert on serving plate.

In small bowl, whip cream with confectioners' sugar and remaining vanilla extract until firm. Top flan with a dollop of whipped cream and garnish with orange twist or cherry.

NOTE: flan may also be baked in a 9-inch pie plate for 60 to 65 minutes.