Desserts–New Mexico pumpkin flan
adapted from a recipe in Woman’s Day magazine
  1. Place four 6-oz custard cups or ramekins on a tray. Place one-fourth of the pine nuts in the bottom of each cup.
  2. 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.
  3. Refrigerate 1 hour or until firm.
  4. 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.