Spread caramel from flan box on bottom of 4-cup mold or evenly divide among eight 4-oz. ramekins ; set aside.
Add coconut milk, milk, pumpkin puree and cinnamon to small saucepan over medium-high heat, whisking to combine. Whisk remaining contents of flan box into coconut milk mixture. Bring mixture to boil, whisking occasionally until smooth and combined. Pour pumpkin mixture in prepared mold; cover with plastic wrap. Transfer mold to refrigerator. Chill until cold and firm, at least 4 hours, or up to 24 hours.
To unmold, run thin knife around edges of mold. Invert onto serving plate.