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1
Heat oven to 350F.
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2
Microwave 2 oz.
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chocolate in microwaveable bowl on HIGH 1-1/2 min.
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or until almost melted, stirring after 1 min.
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Stir until completely melted; cool.
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Meanwhile, cook 3/4 cup sugar and water in saucepan on medium heat 8 min.
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or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes.
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8
(Do not stir.)
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Pour into 9-inch round pan.
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Blend milk and cream cheese in blender until smooth.
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Add 3/4 cup of the remaining sugar, eggs, pumpkin, pumpkin pie spice and melted chocolate; blend well.
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Pour over syrup in pan; place in larger pan.
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Add enough water to larger pan to come halfway up side of filled pan.
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Bake 1 hour or until knife inserted in center comes out clean.
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15
Remove flan from water-filled pan; place on wire rack.
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Cool completely.
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17
Refrigerate 4 hours.
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Meanwhile, cook pumpkin seeds in skillet on medium heat 3 min.
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or until lightly browned, stirring frequently.
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Stir in remaining sugar; cook on high heat 4 min.
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or until sugar is melted and evenly coats seeds, stirring constantly.
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Spread immediately onto baking sheet sprayed with cooking spray; separate any large clusters with fork.
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Cool completely.
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Cover baking sheet with waxed paper.
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Melt remaining chocolate in medium microwaveable bowl as directed on package.
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Add pumpkin seeds; stir to evenly coat.
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Drop into 12 clusters on prepared baking sheet.
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Refrigerate 10 min.
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or until firm.
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30
Unmold flan onto plate; spoon any caramel sauce from bottom of pan over flan.
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31
Top with COOL WHIP and pumpkin seeds.
