• 1/4 cup water
• 1 cup sugar, divided
• 1/3 cup toasted pecans
• 1 (12 oz) can skim evaporated milk
• 1 tsp ground cinnamon
• 1/2 tsp orange zest (thinnest colored part of peel only)
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• 3 large eggs, beaten
• 1 cup canned pumpkin

1. To caramelize sugar, pour water into a 4-cup glass measure.
2. Add 1/2 cup sugar and stir well to dissolve.
3. Without stirring mixture or stopping the oven, microwave on high 5 1/2 to 6 1/2 minutes, or until sugar mixture is amber colored (if you microwave the mixture too long, it will turn very dark and burn).
4. Immediately pour caramelized sugar mixture into a round 1 1/2-quart glass casserole, tilting to coat casserole bottom only.
5. Sprinkle pecans over caramelized sugar. Set casserole aside until caramelized sugar cools and hardens.
6. Meanwhile, pour evaporated milk into a 2-quart glass measure. Microwave on high 3 minutes, or until milk just begins to boil.
7. Using a whisk, blend in remaining 1/2 cup sugar, cinnamon, orange zest, nutmeg, salt, vanilla and eggs. Blend in pumpkin.
8. Pour mixture into prepared casserole and cover with wax paper.
9. Rotating as needed, microwave on medium (50 percent) 13 minutes, or until center is almost set.
10. Cool and refrigerate.

To serve, unmold on a rimmed platter. Cut into wedges and slide wedges onto dessert plates. Spoon sugar syrup over top.

Makes 6 servings.

(SassaFras)