Delicious Pumpkin Flan

Preheat the oven to 180°C. While it is heating, cut the pumpkin into small pieces and remove the seeds. Remember to reserve some seeds for decoration if desired.

Cook the pumpkin in a pot with water until tender. It is important that the pumpkin is very tender so that it can integrate well with the rest of the ingredients.

Once the pumpkin is soft, you should let it cool a little and then proceed to mash it with a blender until you obtain a puree. It is important that it is as smooth as possible so that it does not affect the texture of the flan.

In a separate bowl, beat the eggs and add the condensed milk, evaporated milk, vanilla and cinnamon.

Add the pumpkin puree to the egg-milk mixture and blend until smooth.

To make the caramel, place the sugar in a pan over medium heat and wait for it to melt completely. It is important not to leave it too long to prevent it from burning and acquiring a bitter taste.

Pour the caramel into the mold where you are going to make the flan and then pour the flan mixture on top.

Bake the flan in a bain-marie in the oven for about 1 hour or until a toothpick inserted comes out clean.

Let cool and unmold gently to avoid breakage.