This twist on Thanksgiving pumpkin desserts is based on a traditional French Creme Caramel. This recipe is originally from my mother, but I've fiddled with the spices, added rum and so on. I like to bake it in a loaf pan/terrine and serve it in slices, but a classic round creme caramel/flan dish works too. It's very rich, so the whipped cream is optional - served naked, with just its own caramel sauce, is sort of elegant too.

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