1Preheat oven to 325 degrees. Place 6 - 6 oz. ramekins in a 9 x 13 inch baking pan.
2Place granulated sugar, water and lemon juice in a medium saucepan, bring to a gentle boil over medium-high heat.
3Continue to cook for 6 minutes or until the syrup turns from clear to golden, swirling pan gently.
4Continue to cook for another 2 minutes or until it turns to a honey-caramel color.
5Immediately pour caramel evenly into each ramekin.
6Cool for about 15 minutes or until caramel has hardened.
7Place evaporated milk and brown sugar in a medium saucepan. Bring to a gentle boil over medium heat. Cook, stirring frequently until sugar is dissolved.
8Whisk together pumpkin, eggs, egg yolk, vanilla extract and orange peel in medium bowl until well incorporated. Slowly whisk hot evaporated milk mixture into egg mixture. Using a sieve, strain the custard into a glass measuring cup (this will guarantee a velvety-smooth texture).
9Pour mixture into prepared ramekins. Add enough hot water to the baking pan to reach halfway up the ramekins.
10Bake for 55 minutes or until custard is just set (centers should be slightly jiggley). Transfer ramekins to a wire rack, cool until cold enough to cover and refrigerate.
11Refrigerate for 3 hours or until completely cold.
12To serve, run knife around the inside perimeter of ramekins. Invert onto serving plate.