Ingredients:
1 8oz package cream cheese, at room temperature
1 15oz can pumpkin
1 can sweetended condensed milk
1 can evaporated milk
1 teaspoon vanilla
1 pinch salt
8 egg yolks
¼ cup sliced almonds (optional)

whipped cream (optional, but you do deserve it don't you? )

Preheat oven to 350 degrees.
Heat a heavy pan over medium heat, add in almonds and stir till golden brown and set aside (this step is optional but toasted almonds, being super tasty are highly recommended).

Cover the bottom of your mold with Pinzon caramel syrup. Refrigerate.
Soften the cream cheese with an electric mixer and stir in the pumpkin mix. Then, add
the condensed milk the evaporated milk, the vanilla and the salt. Slowly, add the egg
yolks, making sure each yolk has been fully mixed in before adding the next one.  

Retrieve your chilled and caramel covered mold, sprinkle your toasted almonds evenly across the hardened layer of caramel.  Pour the cream cheese, milk, egg and pumpkin mixture into the mold. Bake in bain marie for 1 hour 45 minutes or until a toothpick inserted
in the flan comes out dry.

Let cool. Remove from mold and brush on hot caramel sauce. Decorate with whipped
cream in the middle and sides for a little extra flair. Your additional efforts will be rewarded.