This luscious pumpkin dessert is a nice alternative to the traditional pumpkin pie. The Macadamia Crunch on the bottom lends a sweet, buttery flavor to the pumpkin custard.
Preheat oven to 350 degrees F. Prepare Praline Pumpkin Pie filling. Arrange macadamia nuts on a baking sheet and toast them in the oven approximately 5 minutes, or until golden brown. Let cool. In a food processor, finely chop 1 cup of the nuts; reserve the other cup of the whole nuts for the Praline Topping. On a separate baking sheet, arrange eight 6-ounce custard cups. Divide ground nuts evenly among custard cups; press them down into the bottom. Gently pour ½ cup Praline Pumpkin Pie filling into each custard cup. Bake cups 30 minutes, until mixture no longer jiggles in the center. Cool thoroughly. Prepare Praline Topping, using remaining macadamia nuts, lightly chopped, in place of pecans. Spoon the topping over each flan and serve with chilled sweetened whipped cream.