Pumpkin Flan 

Ingredients:

– 1 cup granulated sugar
– 1/4 cup water
– 1 can (15 oz) pumpkin puree
– 3 large eggs
– 1 can (12 oz) evaporated milk
– 1 can (14 oz) sweetened condensed milk
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Pinch of salt

Directions:
1. Preheat oven to 350°F (175°C).
2. In a small saucepan, combine the sugar and water over medium heat. Stir occasionally until the sugar melts and turns into a golden caramel.
3. Pour the caramel into the bottom of a 9-inch round baking dish, swirling to coat the bottom evenly. Let it cool and harden while preparing the flan.
4. In a blender, combine the pumpkin puree, eggs, evaporated milk, sweetened condensed milk, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth and well combined.
5. Pour the pumpkin mixture over the hardened caramel in the baking dish.
6. Place the baking dish in a larger pan and add hot water to the outer pan to create a water bath (about halfway up the sides of the flan dish).
7. Bake for 50-60 minutes, or until the flan is set and a knife inserted into the center comes out clean.
8. Let the flan cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate.

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 250 kcal per serving | Servings: 8 servings