Maple-Pumpkin Flan

• 15 ounces pumpkin puree
• 3 large egg yolks
• 2 large eggs
• 1/3 cup maple syrup
• 1/3 cup reduced-fat sour cream
• 4 slices crisp-cooked bacon, minced
• salt and pepper
• sour cream, for topping
• orange zest (optional)

1. Blend the pumpkin, yolks, eggs, syrup, and sour cream in a food processor until very smooth. Stir in the bacon, salt, and pepper.
2. Coat six -oz. heatproof ramekins with baker's spray and pour in the batter. Place the cups in a roasting pan, add enough hot water to come halfway up the sides of the cups, and bake at 350u0b0 for 30 minutes.
3. Remove from the oven and let the flans rest 20 minutes. Run a blunt knife around the edges of the flans and unmold them onto plates. Top with sour cream and garnish with thin slices of orange zest, if desired. Serve immediately.

pumpkin puree, egg yolks, eggs, maple syrup, sour cream, bacon, salt, sour cream, orange zest

Taken from www.food.com/recipe/maple-pumpkin-flan-411449 (may not work)