Ingredients:
1 cup sugar (for caramel)
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
3 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Pinch of salt
Preparation:
Preheat the oven to 350°F (175°C).
In a small saucepan, heat sugar over medium heat until melted and golden brown, then pour into the bottom of a flan or pie dish to set the caramel.
In a blender, combine pumpkin puree, evaporated milk, sweetened condensed milk, eggs, vanilla, cinnamon, nutmeg, and salt. Blend until smooth.
Pour the pumpkin mixture over the set caramel.
Place the dish in a larger baking pan and add hot water to the outer pan (about halfway up the sides of the flan dish).
Bake for 50-60 minutes, or until set and a toothpick comes out clean.
Let cool, then refrigerate for at least 2 hours before serving. Enjoy!