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Make the caramel:
In a saucepan over medium heat, combine sugar and water. Stir gently until the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color.
Carefully pour the caramel into a round flan mold or bundt pan, swirling to coat the bottom evenly. Set aside to cool and harden.
Prepare the flan mixture:
In a large bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
Strain the mixture through a fine-mesh sieve to remove any lumps for a silky texture.
Assemble and bake:
Preheat your oven to 350°F (175°C).
Pour the flan mixture over the hardened caramel in the prepared mold.
Place the mold in a large roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the flan mold (water bath method).
Bake for 50–60 minutes, or until the flan is set but still slightly jiggly in the center.
