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The New (and Easier!) Pumpkin Pie: Pumpkin Flan Recipe

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This recipe for The New (and Easier!) Pumpkin Pie: Pumpkin Flan is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sugar (for the caramel sauce)

8 ounces canned pumpkin

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

8 eggs

3 tablespoons sugar

1. Preheat oven to 375 degrees
Directions:
Directions:
1. Preheat oven to 375 degrees.

2. To make the caramel, place the cup of sugar in a heavy-bottomed saucepan and cook, stirring constantly, over medium heat until it melts and turns a light amber color (about 15 to 20 minutes). Pour the caramel into a 2-quart baking dish, two 8" x 4" loaf pans, or 8 8-ounce individual ramekins. Immediately tilt the caramel so it completely covers the bottoms and a little way up the sides. Set aside.

3. In a large bowl, beat the eggs well with a large wire whisk. Then whisk in the sugar and then the canned pumpkin. Gradually add the sweetened condensed milk, the evaporated milk, and the 3 tablespoons of sugar.

4. Pour the mixture into the baking dishes.

5. Place the pans or ramekins in a larger baking dish that's filled halfway up the sides with water. Bake at 375 degrees for 15 minutes. Reduce the heat to 350 degrees and bake for about 30 minutes more, or until a knife inserted comes out clean. If making individual size servings, they will be done sooner. Remove from the oven and let cool completely.

6. To serve, run a knife around the inside edges of the pans or ramekins and invert onto a serving platter or individual plates. The pumpkin custard will have a delicious caramel sauce.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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