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In a saucepan over medium heat, combine sugar and water. Stir gently until the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color.
Carefully pour the caramel into a round flan mold or bundt pan, swirling to coat the bottom evenly. Set aside to cool and harden.
Prepare the flan mixture:
In a large bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
Strain the mixture through a fine-mesh sieve to remove any lumps for a silky texture.
Assemble and bake:
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