La Lechera Pumpkin Flan

Preheat oven to 350 degrees F (180 degrees C).

Heat the Granulated Sugar (150 g) in a small, heavy-duty saucepan over medium-low heat, stirring constantly, for 6 to 8 minutes or until dissolved and caramel-colored. Pour onto the bottom of a 10-inch-round cake pan; quickly swirl around the bottom to coat.

Place the 2% Low-Fat Evaporated Milk (1 can), Fat-Free Sweetened Condensed Milk (1 can), 100% Pumpkin Purée (1 can), Large Eggs (5), and Ground Cinnamon (1 tsp) in a blender and cover. Blend for 5 seconds.

Pour into the prepared pan. Place the pan in a large roasting pan; fill the roasting pan with warm water to about 1-inch depth.

Bake for 50 minutes or until the knife inserted near the center comes out clean. Remove the flan from the water. Cool on the wire rack. Refrigerate for 4 hours or overnight.

To serve, run a small spatula around the edge of the pan. Invert the serving plate over the pan. Turn over; shake gently to release. Garnish with Whipped Cream (to taste).