• Heat oven to 325°. Place a 9-inch pie plate in oven to heat up.

  • Meanwhile, place 1/2 cup sugar in a small saucepan over med-high. Tilting pan, cook 7 min, until sugar dissolves and turns dark amber.

  • Remove pan from heat and pie plate from oven. Carefully pour caramel into pie plate and, with oven mitts on, tilt plate so that caramel coats bottom and slightly up sides.

  • In a large bowl, whisk eggs, egg yolks and 1/2 cup sugar. Whisk in pumpkin, then evaporated milk and vanilla, trying to keep bubbles to a minimum. Pour into pie plate and place in a large roasting pan. Add enough hot water to come halfway up side of flan. Bake 50 min or until knife inserted in center comes out clean.

  • Run a knife around edge of flan. Cool completely in pan, then refrigerate 2 hr or overnight.

  • To serve, place a large serving plate over pie plate and hold both tightly while flipping over. Cut into wedges.

Nutrition Facts

123 calories; 2 g total fat; 1 g saturated fat; 51 mg sodium. 21 g carbohydrates; 0 g fiber; 20 g sugar; 4 g protein;