Preheat oven to 350 degrees F.
Put dates, figs and water in a saucepan. Cover and cook for 15 to 20 minutes until soft and most of water has evaporated. Puree and add the baking soda while still warm. Stir in the pumpkin puree and set aside.
In another bowl combine flour, baking powder, cinnamon, allspice, salt and nutmeg. Set aside.
Cream butter and sugar until fluffy. Add the eggs one at a time and beat. Add the vanilla and zest. Alternately add the pumpkin mixture and the flour mixture to the creamed butter mixture. Stir until well combined. Pour into six 6-ounce buttered ramekins. Cook for 20 minutes in a water bath until tester comes out clean.
Melt butter in a medium sized saucepan over medium heat. Add the brown sugar and continue to cook 3 to 4 minutes until bubbly and slightly thickened. Add the cream and rum. Continue to cook 7 to 9 minutes until thick and syrupy.