1. Prepare the Caramel:
In a medium saucepan, combine granulated sugar and water. Cook over medium-high heat without stirring until the sugar dissolves and turns a deep amber color. Immediately pour the caramel into a 9-inch round baking dish, tilting to ensure the bottom is evenly coated.
2. Make the Flan Mixture:
In a blender, combine pumpkin puree, evaporated milk, sweetened condensed milk, eggs, ground cinnamon, and ground nutmeg. Blend until smooth and well combined.
3. Bake the Flan:
Pour the pumpkin mixture over the prepared caramel in the baking dish. Place the baking dish into a larger baking pan. Add hot water to the larger pan until it reaches halfway up the sides of the baking dish. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until the flan is set and a knife inserted into the center comes out clean.
4. Cool and Serve:
Allow the flan to cool to room temperature, then refrigerate for at least 4 hours before serving.
Enjoy the creamy, spiced pumpkin flan as a delightful dessert!
