Pumpkin Gingerbread Flan

1 pkg (14.5 oz) gingerbread cake mix (plus ingredients to make cake)
1 pkg (3.4 oz) butterscotch instant pudding and pie filling
¾ c. cold milk
1 can (15 oz) solid pack pumpkin
12 oz frozen whipped topping, thawed, divided
½ c. pecans, chopped
½ t. ground nutmeg
½ t. Cinnamon

Preheat over 350. Lightly spray 2 flan pans with Pam. Place parchment circles in bottom of each pan. Prepare cake mix according to package directions. Divide batter evenly between pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Turn out onto cooking rack, cool completely. Whisk pudding mix into milk, mix well. Whisk in pumpkin; mix until smooth. Gently fold in 3 cups of the whipped topping, Divide pudding mixture evenly between cakes. Sprinkle chopped pecans evenly over each flan. Decorate with remaining whipped topping around ede of each flan. Combine cinnamon and nutmeg and sprinkle over whipped topping

Yield: 16 servings (8 servings per flan)

Approx. 240 calories and 11 grams of fat per serving.