Preheat oven to 350°. Melt 1/2 cup of the sugar in 8" skillet over medium heat until sugar is carmelized. Immediately pour carmelized syrup into 1 qt. souffle dish or other baking dish 7 to 8" in diameter. Tilt dish so syrup flows over bottom and slightly up sides. Let cool 10 minutes. Beat eggs slightly on medium speed in large bowl of electric mixer. Add remaining 1/4 cup sugar, pumpkin and spices. Beat to blend. Set in boiling water bath 1 1/2" deep. Bake 45 - 50 minutes till inserted knife comes out clean. Refrigerate 6 or more hours. Run knife around edge. Invert on plate. Spoon carmel on top.