Dulce de Leche and Pumpkin Flan

Preheat oven to 350° F.

Heat sugar in small, heavy-duty saucepan over medium-low heat. Once it starts to melt, start stirring. Cook, stirring constantly, for 6 to 8 minutes or until dissolved and caramel-colored. Pour onto bottom of 9 ½- or 10-inch pie dish; quickly swirl around bottom to coat.

Place evaporated milk, dulce de leche, pumpkin, eggs and cinnamon in blender; cover. Blend for 30 seconds. If dulce de leche is not fully combined, scrape down sides and blend again. Pour into prepared dish. Place dish in roasting pan. Fill with 1 inch of hot water. Cover roasting pan with foil. Carefully place in oven.

Bake for 50 minutes or until knife tip inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.

To serve, run a small knife around edge of the dish; jiggle to loosen. Invert serving plate over dish. Turn over; shake gently to release. Garnish with fresh whipped cream, if desired.