Silky, creamy Pumpkin Flan infused with pumpkin puree and warm spices, baked in a water bath and inverted in sweet amber caramel.

Scale

1 cup granulated sugar

1 14-ounce can sweetened condensed milk

1 12-ounce can evaporated milk

1 cup pumpkin puree not pie filling

5 large eggs

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

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1. Melt granulated sugar in a saucepan over medium heat until deep amber, then pour into a 9-inch pan to coat.

2. Blend sweetened condensed milk, evaporated milk, pumpkin puree, eggs, pumpkin pie spice, and vanilla on low for 60 seconds.

3. Strain custard mixture through a fine-mesh sieve directly into the caramel-coated pan.

4. Place pan in a roasting pan filled halfway with boiling water on the oven rack.

5. Bake at 350°F (175°C) for 55 to 65 minutes until center has a slight jiggle.

6. Cool for 1 hour, chill in refrigerator for at least 6 hours, invert onto a rimmed platter, and serve.

Use pure pumpkin puree, not pie mix. Strain custard and bake in a water bath for ultra-silky texture.