Pumpkin Flan

• 1 (19 ounce) can pumpkin, prepared, your favorite brand
• 1 12 cups granulated sugar
• 4 fresh eggs
• 14 teaspoon salt
• 1 teaspoon vanilla extract
• 34 teaspoon ground cinnamon
• 12 teaspoon freshly grated nutmeg
• 34 teaspoon powdered ginger
• 1 (12 ounce) can evaporated milk

1. To cook raw pumpkin:
2. Wash the outside, and cut off the top.
3. Remove all the pumpkin seeds.
4. Peel it and cut into 2-inch cubes.
5. Bring a large pot of water to a boil.
6. Add 1 teaspoon salt and the cubed pumpkin.
7. Bring back to a boil, reduce heat and cook for 10 to 12 minutes.
8. Drain well.
9. Mash until texture is smooth.
10. Place one cup sugar in a small, heavy skillet and stir over medium heat until melted and caramelized.
11. Immediately pour into the bottom of a spring-form pan.
12. Spread evenly across bottom of pan.
13. Mix the remainder of 1/2 cup sugar, eggs, salt, vanilla, spices, cooked pumpkin, and milk into a mixing bowl.
14. Pour into the baking pan.
15. Place pan into another shallow pan with 1/2 inch of hot water in the bottom.
16. Bake at 350 degrees for 1 1/2 hours.
17. Cool and refrigerate until ready to serve.
18. To serve, invert onto a serving plate.

pumpkin, sugar, eggs, salt, vanilla, ground cinnamon, nutmeg, powdered ginger, milk

Taken from www.food.com/recipe/pumpkin-flan-122543 (may not work)