HEAT oven to 350°F. Cook sugar in heavy saucepan over medium-low heat, stirring frequently, until completely melted and caramel-colored, about 10 to 15 minutes. Carefully pour into an 9-inch round cake pan, tilting to completely coat bottom of pan.

WHISK eggs in large bowl. Stir in pumpkin and 1 1/2 teaspoons pumpkin pie spice until blended. Whisk in sweetened condensed milk, evaporated milk, vanilla and salt until blended. Pour into prepared pan. Set in larger pan, such as the base of a broiler pan. Fill larger pan with hot water halfway up side of cake pan. Bake 35 to 40 minutes or until center is almost set. Carefully remove baking pan from hot water; cool on wire rack one hour. Cover and chill several hours or overnight.

For Spiced Whipped Cream: COMBINE cream, powdered sugar and remaining 1/2 teaspoon pumpkin pie spice in medium bowl. Beat with electric mixer on low until cream begins to thicken. Beat on high until stiff peaks form.

RUN a knife around inside edge of pan to loosen flan. Invert onto serving plate with rim. Cut into wedges. Dollop each serving with Spiced Whipped Cream, if desired.