Ingredients:

1 cup sugar
1/4 cup water
1 14-oz can sweetened condensed milk
1 12-oz can evaporated milk
1 cup canned pumpkin
4 oz (1/2 pkg) cream cheese, softened
5 eggs
1 tsp Urban Accents Pumpkin Pie Spice
1 tsp vanilla extract

Directions:

Preheat oven to 350F.  In med heavy saucepan, stir together sugar and water until dissolved. Without stirring, cook over med heat 8-10 min or until sugar turns golden brown. Immediately pour into 9-inch round cake pan.  Using oven mitts, quickly swirl and tilt pan to coat bottom and sides of pan with caramelized sugar.  Place cake pan in large shallow baking pan. Let caramelized sugar stand at room temperature to cool and harden slightly.
 
Place condensed milk, evaporated milk, pumpkin, cream cheese, eggs, Pumpkin Pie Spice and vanilla in blender container; cover.  Blend on med speed until smooth.  Pour over caramelized sugar in pan. Pour enough hot water into baking pan to come halfway up side of cake pan.
 
Bake 40-45 min or until knife inserted in center of flan comes out clean. Cool slightly. Carefully remove pan from water. Cool completely on wire rack.  Refrigerate 3 hours or overnight.  Carefully run knife around flan to loosen from pan. Invert onto serving plate. Gently remove cake pan.