– granulated sugar – sweetened condensed milk – evaporated milk – pumpkin purée – eggs – vanilla extract – ground cinnamon – ground ginger – ground cloves – salt – nutmeg
Melt sugar over medium-high heat, stirring constantly to prevent burning until it turns an amber color. Be careful, sugar can burn quickly. Remove it from the heat and pour into a 9-inch round cake pan, moving it around to coat the bottom of the pan.
In a high-speed blender, add milks, pumpkin purée, eggs, vanilla, spices, and salt. Blend until smooth. Pour the milk mixture over the set caramel in the round pan. Place the cake pan in a large roasting pan. Carefully fill the roasting pan with about 2 inches of hot water.
Bake the flan at 350° for 50-55 min or until the center is just set. If the outer rims look set but the middle jiggles when you gently shake the pan, the flan is done. Carefully remove the pan from the water bath and allow it to cool for 30 minutes at room temperature. Place the flan in the fridge for at least 4 hours or overnight so the flan can fully set.
Remove the pan from the fridge. Run a knife around the sides of the round pan to slightly loosen the flan. Place a large plate on top of the round pan and invert the pan (flip it over) so the flan transfers onto a large plate. Slice and enjoy!