Desserts–New Mexico pumpkin flan
adapted from a recipe in Woman’s Day magazine
pine nuts, toasted (optional)
3 ounce box
flan with caramel sauce mix (Jello or Royal brand)
pumpkin pie filling from a can (not 100% pumpkin puree–you need the spices)
French vanilla coffee creamer (or just use milk)
Place four 6-oz custard cups or ramekins on a tray. Place one-fourth of the pine nuts in the bottom of each cup.
Follow the directions on the flan box, substituting 1 cup of the pumpkin pie mix and 1 cup vanilla creamer (or milk) for the 2 cups of milk.
Refrigerate 1 hour or until firm.
To un-mold, run a small metal spatula or knife around the edge of each flan, top with a serving plate, hold them together and flip over to invert. Shake gently to loosen, then lift off cups.