Pumpkin Pie Flan

Why this recipe?  This creamy Pumpkin Flan with golden caramel sauce tastes like a rich slice of pumpkin pie!  It's a delicious alternative to the classic, calorie-loaded pumpkin pie—especially during the holiday season!

The Flip: (per serving)

• Used 2% evaporated milk instead of whole milk to reduce fat
• Used my favorite pumpkin pie spice instead of individual spices
• Used free range farm eggs,  They're have a better flavor and nutritional value.
• Reduced sugar; saving 697 calories and 180 carbs
• Used a better solid packed pumpkin—it may cost a little more but it's worth it!  

My thoughts:   I can't resist a fresh slice of pumpkin pie—unless I have prepared my Pumpkin Flan! It makes me feel like I'm not missing out when the family has sweets during the Holiday season.

Did I mention Pumpkin Flan is easy to make?  Only pumpkin pie spices and six ingredients go into this fabulous dessert!

Enjoy!

Ingredients:

• 2/3 cup White Sugar, divided in half
• 3/4 cup 2% Evaporated Milk
• 5 Eggs   ( I used free range)
• 1 tsp Vanilla
• 1 tsp ground Cinnamon
• 1/4 tsp ground Nutmeg
• 1/4 tsp ground Ginger
• 1/8 tsp ground Cloves
• 1 cup solid packed pumpkin

Directions:

1. Using baking spray; lightly spray 8 (4 oz) ramekins.  Place ramekins in 9 x 13 baking pan.
2. In small saucepan;  heat 1/3 cup of sugar over Medium heat.  Stir constantly until sugar melts and turns medium brown (6-7 minutes).
3. Quickly pour 2 tsp of caramel into each ramekin, moving caramel around to cover bottom of ramekin (caramel will harden fast).  Set aside.
4. Preheat oven to 350 degrees (176.7 Celsius).
5. Boil approximately 4 cups of water and keep hot.
6. In small saucepan; heat evaporated milk over Medium heat bring milk to a simmer. Turn off heat. Keep milk warm.
7. In mixing bowl; whisk eggs, remaining 1/3 cup sugar, vanilla and pumpkin pie spice. 
8. Fold pumpkin into egg mixture.  Then fold in warm evaporated milk.
9. Evenly pour pumpkin mixture into ramekins.  
10. Place baking sheet into preheated oven. Pour hot water into baking pan until water reaches halfway up on sides of the ramekins.  Bake for 35-40 minutes or until flan is just set. 
11. Let cool.  Place dessert plate on top of ramekin and invert.  Flan and caramel syrup will slide out.