A fall take on a traditional dessert.
1/2 cup sugar
1 15 oz can pumpkin puree
1 12 oz can evaporated milk
1 14 oz can sweetened condensed milk
1 tablespoon vanilla extract
1 tablespoon pumpkin spice
Preheat oven to 350
Heat the sugar carefully in a heavy saucepan until it caramelizes. Pour the caramel into a round 8-inch pan; set aside.
Beat the eggs lightly in a large bowl. Add the remaining ingredients and mix well. Pour the flan mixture into the caramelized saucepan.
Place flan into a large roasting pan in the oven and pour water into the roasting pan outside of the cake pan until the water covers the flan half way. Bake for 1 hour or until set.
Let flan cool on kitchen counter. Once cool to the touch refrigerate overnight to completely cool in pan.
Run a knife along the edge of the pan and carefully invert onto a large rimmed platter.