I like to call them “cooking carnivals” a day when all I do is cook and bake.  I almost wish I could take it a step further and hang a sign on my door that lets everyone know to stay out of the kitchen.  Last week I was having one of those days.  I made chorizo stuffing, sweet potato casserole, gingerbread pumpkin empanadas and then I realized I had all the ingredients to make a flan with some of the left over items from the dishes I had created.  Here it is, my first pumpkin flan.  I never got to taste it myself, it was gone before I knew it.  Happy Holidays!

Ingredients for Pumpkin Flan:

• 1/2 – cup cajeta
• 4 – ounces cream cheese (room temperature)
• 1 – 12 0z. can of evaporated milk
• 1 – 14 oz. can of sweetened condensed milk
• 1 – tablespoon vanilla extract
• 5 – large eggs
• 1 – cup canned or fresh pumpkin puree
• 1/2 – teaspoon pumpkin pie spice
• pomegranate seeds

Directions:

Preheat oven to 350 degrees fahrenheit

Spray a bundt pan with a non stick baking spray, then fill the bottom with cajeta.

   

In a blender add cream cheese, evaporated milk, sweetened condensed milk, vanilla extract, eggs, pumpkin puree, and pumpkin pie spice. Blend for a minute or until completely combined. Pour flan mixture over the cajeta filled bundt pan.

Cover the pan with aluminum foil and place inside a large pyrex baking dish. Pour hot water into the pyrex baking dish to fill up half way.

Then place the baking dish into the oven and bake for 1 hour.

Once out of the oven, remove from water bath and uncover to allow cooling. Run a small knife around the edge to ensure it from sticking.  Let the flan rest for two hours then flip it over onto a plate. Slowly lift pan up away from plate. Then put in the fridge for 5 hours or overnight.  When ready to serve sprinkle with pomegranate seeds. ENJOY!!!!!!