Heat oven to 350°F.

Cook and stir 1 cup sugar in small saucepan on medium heat 5 min. or until completely dissolved and deep golden brown in color. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.

Blend milk and cream cheese in blender until smooth. Add 1 cup of the remaining sugar, eggs, pumpkin and salt; blend well. Pour over syrup in pan; cover with foil. Place pan in larger pan. Add enough water to larger pan to come halfway up side of filled pan.

Bake 50 to 55 min. or until knife inserted in center comes out clean. Remove flan from water-filled pan; place on wire rack. Cool completely. Refrigerate 4 hours.

Meanwhile, bring remaining sugar and 2 Tbsp. water to boil in small saucepan; cook 5 min. or until golden brown, stirring occasionally. Cook and stir nuts in small skillet on medium-low heat 2 to 3 min. or until heated through. Add to sugar syrup; stir until coated. Spread onto foil-covered baking sheet. Cool completely.

Unmold flan onto plate just before serving. Break nuts into smaller pieces; sprinkle over flan.

How to Unmold Flan: Bake and refrigerate flan as directed. Run metal spatula or knife around edge of pan. Invert flan onto plate; shake gently to loosen. Gently twist pan to remove flan from pan. To soften any remaining caramel, dip bottom of pan in hot water; spoon caramel over flan.

Special Extra: Add 1/4 to 1/2 tsp. grated gingerroot to the cream cheese mixture before pouring into pan.

Storage Know-How: Store any leftover flan in refrigerator, and store leftover pecan candy in airtight container at room temperature.

Nutrition Information Per Serving: 300 calories, 12g total fat, 6g saturated fat, 110mg cholesterol, 160mg sodium, 43g carbohydrate, less than 1g dietary fiber, 40g sugars, 6g protein, 60%DV vitamin A, 2%DV vitamin C, 10%DV calcium, 4%DV iron.