Pumpin Flan with Walnut Crumbe Crust
2 - 14oz can sweetened condensed milk
1 ½ cup whole
2 tsp pumpkin pie spice
½ tsp vanilla extract
2 cups chopped walnuts
2 tbsp butter
½ cup brown sugar
Preheat oven to 325 degrees F.
To prepare caramel, add sugar in a heavy saucepan and cook over low heat. Cook until the caramel turns a medium amber. Pour into a " round cake pan, generously coating bottom and set aside.
In a food processor bowl, process all ingredients until well incorporated.
Pour mixture into the prepared cake pan.
Place pan inside large roastig pan and pour hot tap water into the pan so that it comes halfway up the sides of the cake pan.
Bake for about 1 hour to 1 1/2 hours, or until center is slightly jiggly but not wavy. Cool to room temperature. Evenly pour the walnut crumble crust on top and cover with plastic wrap.
Refrigirate for at least 3 hours.
In a saute pan, over medium heat, combine all ingredients. Cook until brown sugar melts, about 3 minutes.
To unmold, run a knife around the inside edges to loosen it. Invert a round platter over the dish and turn them both over together.