Pre-Heat oven to 350 F degrees.

Caramel: Heat the sugar at medium heat until it reaches an amber color. Once color has been reached pour liquid sugar into a 9 inch cake pan or Bundt Mold

Flan:
• in a blender combine for 2 minutes: eggs , vanilla.
• Add Whip n Ice Vanilla, evaporated milk, and the Pumpkin pure and blend again for least two minutes until a smooth creamy texture has been achieved.
• Pour the mix into the cake pan or Bundt mold. Cover with aluminum foil.
• Bake bain-marie style for at least an hour (or until the flan jiggles slightly when shaken and or if after a toothpick is inserted in the middle it pulls out clean).
• Remove the pan from the water and set aside to cool.
• Unmold the flan.

Decorate the center of the flan with autumn leaves.