Combine the sugar and the water in a saucepan and cook over medium high heat, bring to a boil and let it continue boiling until the caramel starts to turn a deep amber color. Do not stir while it is boiling, but keep an eye on it as it can burn very quickly during the last minutes. It should boil for about 8-10 minutes.
Pour the hot caramel into lightly greased flan molds or ramekins.
For the pumpkin flan:
Pre-heat the oven to 350 F.
Use an electric mixer to puree the candied pumpkin or squash pulp.
Add in the eggs and continue mixing until well blended.
Use a whisk to stir in the cream and orange liqueur.
Pour the pumpkin flan mixture into the ramekins.
Put the ramekins or molds in an oven pan filled with some water – the water should cover at least ½ of the height of the ramekins.
Bake the pumpkin flans at 350F for about 45 minutes, or until the flan is set.
Let the flans cool completely, then refrigerate for a couple of hours.
To help release the flans place the ramekins in a bowl with warm water before serving to melt the caramel and loosen the flan.