Pumpkin Pie Flan

 Flan is a traditional Mexican dessert and there are many versions. The Pumpkin Pie Flan sounded so good to make for this time of the year. I have been wanting to make a Flan ever since I returned from a mission trip in Mexico this summer. One of my favorite times on the mission trip was when the team leaders came together for a late night cup of coffee, and inevitably there was always someone who would order the Flan with and a fork for all of us so we could all have a bite. There was not a bit of this Flan I ate that I didn't think of them.

Pumpkin Pie Flan

1 cup sugar, divided
2 1/2 cups whole milk
5 large eggs
1 cup pumpkin puree
1 teaspoon McCormick's Pumpkin Pie Spice
1 teaspoon vanilla

Sprinkle 1/2 cup sugar in a 9-inch round cake pan. Cook over medium-high heat, shaking pan occasionally using oven mitts, until sugar melts and turns a light golden brown; set aside.

Preheat oven to 350 degrees F. Combine the pumpkin, milk, eggs, 1/2 cup sugar, vanilla, and pumpkin pie spice in a blender, blend until smooth.

Pour mixture over caramelized sugar, and place cake pan in a roasting pan. Pour hot water into roasting pan to a depth of 1-inch.

Bake for 1 hour or until a knife inserted in center comes out clean. Refrigerate for at least 3 hours, or overnight.

Run a knife along the edge of the cake pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.