Bring this AMAZING flan to your Thanksgiving dinner & I promise you won’t regret it! 🎃🍮

Ingredients:
• 1 cup granulated sugar (for caramel)
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 can of pumpkin puree
• 5 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• Pinch of salt

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1. Prepare the Caramel:
• In a saucepan over medium heat, add the granulated sugar.
• Stir constantly until it melts and turns a deep amber color (about 8–10 minutes).
• Spray your mold with avocado oil or your choice of cooking spray. Quickly pour the caramel into the bottom of a round flan mold or 9-inch cake pan. Tilt the pan to evenly coat the bottom with the caramel. Set aside.

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2. Make the Flan Mixture:
• In a bowl, combine the sweetened condensed milk, evaporated milk, pumpkin puree, eggs, vanilla, pumpkin pie spice, and salt.
• Blend until smooth and well combined.

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3. Bake the Flan:
• Preheat your oven to 350°F (175°C).
• Pour the flan mixture over the caramel in the flan mold. Cover with aluminum foil.
• Place the flan mold in a larger baking dish and fill the larger dish with hot water, halfway up the sides of the flan mold (this is a water bath, or baño María).
• Carefully place in the oven and bake for 30 minutes, then remove the aluminum foil.
• Allow to bake for another 20–30 minutes or until the flan is set but still slightly jiggly in the center.

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4. Cool:
• Remove the flan from the water bath and let it cool to room temperature.
• Once cooled, refrigerate for at least 4 hours (overnight is best).

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5. Serve:
• To serve, run a knife around the edges of the flan to loosen it.
• Place a serving plate on top of the mold and carefully flip it over.
• The caramel will pour over the top as you remove the mold.

Enjoy your pumpkin flan 🍮🦃

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