For Pumpkin Cake, prepare 5 pounds R&H® RichCreme® Cake Base according to bag directions, adding 12 oz pastry flour, 2 pounds pumpkin puree and pumpkin pie spice to desired spice level. Reserve.
For Pumpkin Flan, combine 8oz Whole Eggs, 12oz sweetened condensed milk, 12oz half and half, additional pumpkin pie spice, and vanilla, both to taste.
Treat a mini bundt pan with pan spray. Deposit flan, filling to 1/3 full. Pipe in reserved cake batter into flan, filling to 2/3 full. Mix will float. Place Bundt pan in hotel pan filled halfway with water.
Bake at 350°F for 30-35 minutes. Cool completely at room temperature then chill overnight.
Depan the flan. Garnish with a dollop of VelveTop® Vanilla Pre-Whipped Non-Dairy Topping.