Step 1

Preheat the oven to 350 degrees F (180 degrees C).

Step 2

Heat the 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.

Step 3

Pour the caramel onto the bottom of a 9 ½- or 10-inch pie dish and quickly swirl around the bottom to coat.

Step 4

Place the Evaporated Milk (1 can), Dulce de Leche (1 can), Pumpkin Purée (1 cup), Large Egg (5), and Ground Cinnamon (1/2 teaspoon) 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.

Step 5

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.

Step 6

Carefully place the pan in the oven and bake for 50 minutes or until a knife tip inserted near the center comes out clean.

Step 7

Remove the flan from the water. Cool on a wire rack and refrigerate for 4 hours or overnight.

Step 8

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.