Chocolate-Pumpkin Flan

  1. Heat oven to 350F.
  2. Microwave 2 oz.
  3. chocolate in microwaveable bowl on HIGH 1-1/2 min.
  4. or until almost melted, stirring after 1 min.
  5. Stir until completely melted; cool.
  6. Meanwhile, cook 3/4 cup sugar and water in saucepan on medium heat 8 min.
  7. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes.
  8. (Do not stir.)
  9. Pour into 9-inch round pan.
  10. Blend milk and cream cheese in blender until smooth.
  11. Add 3/4 cup of the remaining sugar, eggs, pumpkin, pumpkin pie spice and melted chocolate; blend well.
  12. Pour over syrup in pan; place in larger pan.
  13. Add enough water to larger pan to come halfway up side of filled pan.
  14. Bake 1 hour or until knife inserted in center comes out clean.
  15. Remove flan from water-filled pan; place on wire rack.
  16. Cool completely.
  17. Refrigerate 4 hours.
  18. Meanwhile, cook pumpkin seeds in skillet on medium heat 3 min.
  19. or until lightly browned, stirring frequently.
  20. Stir in remaining sugar; cook on high heat 4 min.
  21. or until sugar is melted and evenly coats seeds, stirring constantly.
  22. Spread immediately onto baking sheet sprayed with cooking spray; separate any large clusters with fork.
  23. Cool completely.
  24. Cover baking sheet with waxed paper.
  25. Melt remaining chocolate in medium microwaveable bowl as directed on package.
  26. Add pumpkin seeds; stir to evenly coat.
  27. Drop into 12 clusters on prepared baking sheet.
  28. Refrigerate 10 min.
  29. or until firm.
  30. Unmold flan onto plate; spoon any caramel sauce from bottom of pan over flan.
  31. Top with COOL WHIP and pumpkin seeds.

chocolate, sugar, water, milk, philadelphia cream cheese, eggs, pumpkin, pumpkin pie spice, pumpkin seeds

Taken from www.kraftrecipes.com/recipes/chocolate-pumpkin-flan-157602.aspx (may not work)

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