In a small saucepan, add the sugar and water and mix. Turn up the heat to low and let it simmer. You will see that the color starts to change to an amber-like color between 5-8 minutes. Once it reaches your desired color, turn off the heat.

Next, add the caramel to your flan pan or ramekins and set aside to cool. Once it cools, the caramel should set. In case it is still runny, no worries will still work, but it will have a light caramel flavor.

Preheat your oven to 350º.

Add to the blender or food processor all the ingredients: the cooked pumpkin, condensed milk, evaporated milk, salt, sugar, eggs, and vanilla extract). Blend until combined.

Put the pan or ramekins in the baking pan. Pour the flan mixture into your pan or ramekins.

Add water to the baking pan, fill about half up. This method is the ban-marie.

Put the baking pan into a preheated oven to 350º and bake for 50-60 minutes.

Verify that the flan is done by inserting a knife in and if it comes out clean, it is done. Then remove from the oven and from the ban-marie. Let it cool before refrigerating. Refrigerate overnight or 24 hours. So the flan sets.

To remove the flan from the pan, you will need a pairing knife or even butter knife. Warm some water and insert the knife in it. Pass it around the pan so it loses the flan from the pan.

Take a bigger plate with rim, and top the pan and flip it. Jiggle the pan a few times and the flan will slide right out. The caramel drop over the flan.

Now your pumpkin flan is ready to be enjoyed! You can serve it warm, at room temperature, or cold.