This recipe is a family favorite - It has just enough caramel to keep it moist but not make it over the top sweet. I added the cinnamon puff pastry for that little addition of crunch for anyone who might be missing the crust.

CINNAMON PUMPKIN FLAN

1 3/4 cups sugar (divided)
1 cup canned pumpkin
1 ½ cups undiluted evaporated milk
1 ½ teaspoons vanilla
1 teaspoon cinnamon
½ teaspoon salt
1/3 cup water
5 eggs

Vanilla Ice Cream and Cinnamon Puff Pastry for serving

Preheat the oven to 350 degrees

In a heavy bottomed saucepan, heat ¾ cup of the sugar until melted and golden brown. Stir constantly and watch for burning

Pour the caramel into a 9" glass pie pan, don't worry if it doesn't cover the bottom and set aside

In a blender combine all of the rest of the ingredients and blend until smooth

Pour into the prepared pie pan

Place the flan in a roasting pan filled with about an inch of water (water bath) and bake for about an hour or until a knife inserted in the center comes clean

Remove from the oven and let cool then refrigerate until cold

Run a knife around the outside of the flan and turn out onto a platter, scraping any caramel left in the pie pan - the longer it sits in the refrigerator, the more caramel will release from the pie plate

Serve with vanilla ice cream and cinnamon puff pastry

Cinnamon Puff Pastry

1 sheet puff pastry - thawed
Cinnamon sugar (1 teaspoon cinnamon to ½ cup sugar)

Roll out the puff pastry lightly

Use a small cookie cutter of your choice, circles, freeform all work, just make everything uniform for baking evenly - I used 1" leaves

Place on a sheet of parchment and dust with cinnamon sugar

Bake at 400 degrees for 5-7 minutes or until golden

Serve with the Cinnamon Pumpkin Flan