Preheat oven to 250 degrees.

Place sugar in a small saucepan and over medium-high heat cook sugar until caramel stage, and line a flan mold with this caramel.

Beat the eggs and add the condensed milk.

Mix the cup of regular milk with the pumpkin puree in your electric blender.

Put together and mix well all the ingredients.

Pour the contents into the caramel lined molds.

Place mold in a large shallow baking pot containing about an inch of hot water and cook for about 1 1/2 hours or until set and golden.

Allow to cool. Cover and place in refrigerator.

To serve it, turn mold upside down on serving plate.

Per serving: 411 Calories (kcal); 23g Total Fat; (49% calories from fat); 30g Protein; 22g Carbohydrate; 935mg Cholesterol; 289mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 4 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates