In a 1-quart saucepan, heat orange peel, 3/4 cup sugar, and water to boiling over high heat; cover and cook 10 minutes. With fork, remove orange peel and discard. Continue cooking sugar mixture about 3 minutes longer, until amber in color. Pour caramel into a 9" by 5" loaf pan, swirling to coat bottom. (Hold the pan with potholders to protect hands from the heat of the caramel.) Set pan aside.

In a heavy 2-quart saucepan, heat evaporated milk, cream, and remaining 1/2 cup sugar just to boiling over medium-high heat.

Meanwhile, preheat oven to 350° F. In a large bowl, with a wire whisk, mix pumpkin, eggs, liqueur, vanilla, cinnamon, nutmeg and salt until combined. Gradually whisk hot milk mixture into pumpkin mixture until combined. Pour pumpkin mixture trough medium-mesh sieve into prepared loaf pan. Place loaf pan in a 13' x 9" roasting pan; place in oven. Carefully pour boiling water into roasting pan to come 3/4 of the way up the side of the loaf pan. Bake 55 minutes, or until knife inserted 1 inch from the edge of the custard comes out clean (center will jiggle slightly).

Remove loaf pan from roasting pan to cool on wire rack for 1 hour. Cover and refrigerate créme caramel overnight.

Each serving about 245 Calories; 6 G protein; 28 G Carbohydrate; 12 G Total Fat (7 G Saturated); 0.5 G Fiber; 143 Mg. Cholesterol; 85 Mg Sodium.