Flantastic Pumpkin Flan
By: Leah Rodrigues
Published: October 1, 2011

Don't get me wrong, I love pumpkin pie but I think it's always nice to change up a pumpkin dessert.  Pumpkin flan is creamy with a hint of earthy sweetness.  I like to make this recipe in October when pumpkins are cropping up in patches and in the market.  To make pumpkin puree, roast sugar pumpkins (small pumpkin) until soft.  Scoop out the flesh and blend until smooth.  You can use canned pumpkin as well.  This is a festive autumn dessert that everyone will love.
Pumpkin Flan
Recipe from Sticky, Gooey, Creamy, Chewy
Ingredients:
1 1/4 cups granulated sugar, divided
	1/4 cup water
	1 12-ounce can evaporated milk
	1 14-ounce can sweetened condensed milk
	6 ounces cream cheese, softened
	1 cup pumpkin puree
	5 eggs
	1 tablespoon cornstarch
	1/2 teaspoon ground cinnamon
	1/4 teaspoon ground cloves
	1/4 teaspoon ground ginger
	2 teaspoons vanilla extract
	Boiling water
Directions:
Preheat oven to 300 degrees F.
For the Caramel:
Combine 1 cup sugar and water in medium, deep, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved, about 2-3 minutes.  Increase heat to medium-high, and boil, without stirring, until caramel turns a copper brown color, anywhere from about 10-15 minutes.
Using oven mitts, quickly and carefully pour the caramel over bottom and sides of a 10-inch metal pie plate or a flan mold.  That caramel will be screaming hot!
For the custard:
Combine the evaporated milk, sweetened condensed milk, cream cheese, pumpkin puree, 1/4 cup sugar, eggs, cornstarch,  spices and vanilla in a blender. Blend until smooth.
Strain custard mixture through a sieve over the caramel, into the pie plate or mold.  Arrange in a large roasting pan lined with a clean dish towel.
Pour boiling water into the roasting pan until it comes about halfway up the side of your flan vessel.  Bake for 50-60 minutes or until knife inserted near center comes out clean. The center of the flan should still jiggle a little when nudged.  Cool for about 30 minutes.  Chill in the fridge for several hours or overnight.
To unmold, run a sharp knife around the rim of the mold and gently shake to loosen. Invert onto a serving plate.

Comments:
Cathy Dellinger
November 20, 2011

How many does this serve?  Looks very yummy.
buttercream bak...

Looks great and yummy.