Pumpkin Flan

Preheat oven to 350º (Whenever you're baking a flan, it's best to avoid the "convection" setting and set your oven to "conventional" instead. Convection uses a fan and exhaust system to circulate the heat, but it tends to dry out the top of whatever you're baking. The aluminum foil will protect from this, but if you have a choice, use the conventional setting.) Place the sugar in a skillet over the stovetop set to medium to medium-low heat. Stir continuously until the sugar melts and caramelizes. The moment all the sugar is melted and turns an amber color, immediately remove from heat and pour into your flan mold. An 8" round cake pan or smaller is ideal. Disperse caramel to cover bottom and sides. Then set aside. Place all remaining ingredients in blender or mixer and mix to combine. (A blender is actually best, but make sure it's large enough to accommodate all the ingredients. If not, use a large mixing bowl and electric hand mixer.) Take the flan mold and place it inside a larger baking dish that's at least a couple of inches deep. Pour the flan mixture into the mold, passing it first through a fine mesh colander. (This will catch any pieces of cream cheese that did not blend well, and ensure the flan will be smooth.) Cover flan mold with aluminum foil. Fill the outer pan halfway up with hot water. Then place in the oven to bake for 1 hour and 20 mins. Remove from oven and let come to room temperature. Then place it in the refrigerator to chill for a minimum of 5 hours to set. When ready to serve, run a knife along the edge of the pan to release the flan from the sides. Then carefully invert the flan onto a plate or platter.

Combine all ingredients in a medium size mixing bowl and beat with an electric hand mixer until stiff peaks are formed. Enjoy immediately, and keep any leftovers in freezer.