Vegetable-oil cooking spray
1/2 C. sugar
1/4 C. water
1/8 tsp. grated nutmeg
1 15- oz. can pumpkin purée
1/2 C. packed light brown sugar
1 T. cornstarch
1/4 tsp. salt
1/2 tsp. pumpkin-pie spice
3 large eggs
1 C. milk
1 tsp. vanilla extract
1/2 C. pomegranate seeds (optional)

Make the caramel: Preheat oven to 350 degrees F. Spray a 6-C. metal ring mold with cooking spray and set aside. In a

small saucepan over medium heat, combine sugar and water and cook until golden brown — 6 to 8 minutes. Immediately

pour caramel into the prepared ring mold and tip mold to allow syrup to coat bottom. Sprinkle nutmeg over syrup and set

ring mold aside. Make the flan: In a food processor fitted with a metal blade, combine pumpkin, sugar, cornstarch,

salt, pumpkin-pie spice, eggs, milk, and vanilla. Pour into the ring mold, cover with aluminum foil, and place in a

roasting pan. Pour hot tap water around mold to a depth of 1 inch. Bake until the flan is set — about 1 hour. Remove the

mold from the roasting pan, uncover, and cool on a wire rack. Cover and refrigerate 3 hours or overnight. To serve:

Uncover and loosen edges of flan with a table knife. Dip the mold in a bowl of hot water for 1 minute to loosen. Invert

flan onto a cake plate, allowing any remaining caramel syrup to drizzle onto the flan. Garnish with pomegranate seeds,

if desired.

Yield: 8 servings
Calories: 123
Fat: 2.9g
FIber: 2.2g