Here's a nice alternate dessert for the October/Halloween
pumpkiny fun. I mean I know everyone loves pumpkin pie
but I'm sure there are enough holidays up there to test them all out.
Place one cup of the sugar in a skillet and stir over medium heat. Stir until the sugar caramelizes (seriously watch this part because if the sugar burns it tastes disgusting). Pour this into the bottom of a 10-inch metal pie pan and tilt it around a bit so the caramel coats the entire bottom of the pan.
Beat together the rest of the sugar, eggs, salt, vanilla, spice, pumpkin, and evaporated milk. Pour all of this into the baking pan. Place pan in another shallow pan with 1/2-inch hot water in bottom. Bake at 350 degrees for 11/2 hours.
Let it cool in the refrigerator for... well I've heard anywhere from 1 hour to upwards of 3 or 4 hours. So let the flan cool until you mouth starts watering uncontrollably and you can't take it anymore. To serve it, run a knife around the edge and quickly flip the flan onto a plate. Be careful, don't ruin all your hard work now! And of course bon appetite!