Preheat the oven to 140℃. In a medium sauce pan on low heat add the granulated sugar and let cook slowly. It will start to melt, DO NOT STIR IT. We can swirl the pan around to help the sugar melt if needed.

Once all the sugar has melted, it will turn into a liquid gold color. This is extremely hot stuff so please do not touch it. Continue to cook it until the color has gotten tan, then brown and as it starts to get deep amber we take it off the heat and immediately it into our 8 inch round tin.

Working quickly, swirl the tin around to ensure the base is coated with the caramel and let it set.

In a large mixing bowl, add the condensed milk, egg yolks, whole eggs and whisk until smooth. Do not over whisk. Add the milk, double cream, vanilla, pinch of salt, pumpkin spice, pumpkin puree, amaretti liqueur and whisk until combined. Pour this mixture through a strainer into the tin.

Transfer the tin to a large baking tray and fill it with hot water half way. Bake for 2 1/2 hours until the sides have set but the center is wobbly. I would recommend checking it after 2 hours as ovens and temperatures vary, the top might have a little color and that’s fine.

Let this chill in the fridge overnight (minimum 8 hours) to set before turning it over. The next day, take a small butter knife/palette knife and run it around the edges to loosen the Pumpkin Crème caramel.

Place a large serving plate on top of the tin and with absolute conviction turn it over. Gently remove the tin and it should be picture perfect. Slice it and serve while its chilled.