For Caramel:
Melt 1/2 cup sugar over medium-low heat until it forms a golden syrup, stirring constantly to prevent burning. Pour immediately into an 8x8x2-inch pan, turning and rolling the pan from side to side to coat with caramel. Set aside for later use.
Main Recipe:
Combine sugar, salt and cinnamon. Add pumpkin and eggs. Mix well. Stir in the next 3 ingredients. Mix well and turn into caramel-coated 8x8x2-inch pan. Place in a pan of hot water. Bake in a heated moderate oven (350F) 1 hour and 20 minutes, or until a knife inserted in the center comes out clean. Remove from oven. Cool and chill. To serve, run a spatula around the sides of pan, turn out onto a serving plate, and cut into squares.
For Whipped Cream:
You will need to whip 1/2 cup heavy cream with 1 tablespoon sugar and 1/4 teaspoon ground ginger.
