Lisa's Southern Kitchen

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Ingredients:

• 1 cup Pumpkin Puree

• 1 can Sweetened Condensed Milk

• 1 can Evaporated Milk

• 1 tsp. Vanilla Extract

• 1 cup Granulated Sugar

• 1 tsp. Pumpkin Pie Spice

• 4 Eggs

Instructions:

1. Preheat oven to 350 degrees and prepare a water bath use roasted pan half full and use a greased flan cake pan for the cake.
2. In a bowl of stand up mixer add in the condensed milk and evaporated milk, pumpkin puree and pumpkin pie spice, vanilla extract, eggs, beat well until combined and smooth.
3. Pour the batter into greased cake flan pan and set pan inside the roasted water pan.
4. Bake for 55 minutes until done and jiggle like jello in the middle of the flan cake.
5. Remove from oven and take flan cake out of water bath. Let it cool  and then place flan cake inside the fridge about 2 hours.
6. Make the caramel sauce, in a saucepan over med high heat add in the sugar, stir occasionally until sugar melts and turns a caramel color. Pour the hot caramel into a round cake pan and tilt the pan until caramel come out evenly in the bottom of the pan. Let cool completely.
7. Place caramel in a preheat oven at 350 to hardend.
8. Take the flan cake out of the fridge and spoonful caramel sauce over top.