Preheat the oven to 350 degrees F (180 degrees C).
Granulated Sugar (3/4 cup)
in a small, heavy-duty saucepan over medium-low heat. Once it starts to melt, start stirring. Cook, stirring constantly, for 6 to 8 minutes or until dissolved and caramel-colored.
Pour the caramel onto the bottom of a 9 ½- or 10-inch pie dish and quickly swirl around the bottom to coat.
Evaporated Milk (1 can)
La Lechera® Dulce de Leche (1 can)
LIBBY'S® 100% Pure Pumpkin (1 cup)
Large Eggs (5)
Ground Cinnamon (1/2 tsp)
in a blender and cover. Blend for 30 seconds. If the dulce de leche is not fully combined, scrape down the sides and blend again.
Pour the mixture into the prepared dish and place the dish in a roasting pan. Fill with 1 inch of hot water, then cover the roasting pan with foil.
Carefully place the pan in the oven and bake for 50 minutes or until a knife tip inserted near the center comes out clean.
Remove the flan from the water. Cool on a wire rack and refrigerate for 4 hours or overnight.
To serve, run a small knife around the edge of the dish and jiggle to loosen it. Invert a serving plate over the dish, turn it over, and shake gently to release. Garnish with fresh whipped cream, if desired.