Pumpkin Flan

Ingredients

Preheat oven to 350°F. Set a 9-inch cake (or pie) pan with 2-inch high sides inside of a larger baking pan or casserole dish (such as a 13 x 9-inch dish).
In a small sauce pan over medium heat, melt sugar until completely dissolved. Watch carefully so it does not burn. Stir often with a wooden spoon or rubber spatula. Remove from heat when it is a dark golden, amber color.
Immediately pour melted sugar into bottom of 9-inch cake pan, working quickly, before it hardens.
In a blender, purée cream cheese, pumpkin, eggs, sweetened condensed milk, evaporated milk, vanilla, and cinnamon. Mix until well combined.
Pour flan mixture into cake pan on top of hardened caramelized sauce.
Make a water bath by pouring water into roasting pan — outside of cake pan — until water reaches half way up outside of cake pan holding flan.
Bake for 50 minutes or until set around the edges with a slight jiggle in middle.
Remove from oven and let flan cool in water bath, about an hour.
Once cool, refrigerate at least 2 hours, but overnight is best.
To serve, run a knife along edge of pan and carefully invert onto a large rimmed platter. Slice into pieces and serve.