Pumpkin Flan

• 3/4 cup sugar
• 1/4 cup water
• Cooking spray
• 1 cup canned pumpkin
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 (12-ounce) can evaporated fat-free milk
• 1 (14-ounce) can low-fat sweetened condensed milk

1. Preheat oven to 350u0b0.
2. Place sugar and 1/4 cup water in a medium, heavy saucepan over medium-low heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly. Continue cooking 7 minutes or until golden (do not stir). Immediately pour into a 9-inch round cake pan coated with cooking spray.
3. Place pumpkin, pumpkin pie spice, vanilla, eggs, and milks in a food processor; process until smooth. Pour milk mixture over caramel in pan. Place pan in a 13 x 9-inch metal baking pan; add enough hot water to large pan to come halfway up sides of cake pan.
4. Bake at 350u0b0 for 1 hour and 10 minutes or until center is set. Remove cake pan from water; cool completely on a wire rack. Cover and refrigerate overnight.
5. Loosen edges of flan with a knife or rubber spatula. Place a large serving plate, upside down, on top of cake pan; invert flan onto plate. Drizzle any remaining caramelized syrup over flan.

sugar, water, cooking spray, pumpkin, pumpkin pie spice, vanilla, eggs, milk, lowfat sweetened condensed milk

Taken from www.myrecipes.com/recipe/pumpkin-flan-0 (may not work)