Pumpkin Flan

Pumpkin Flan

Pumpkin Flan


Makes 8 servings


1 can (16 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1-2/3 cup granulated sugar, divided
3 eggs, beaten
2 teaspoons vanilla, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 cup whipping cream
1 tablespoon powdered sugar


  1. Preheat oven to 300°F. Beat pumpkin, evaporated milk, 1/3 cup granulated sugar, eggs, 1 teaspoon vanilla and spices in large bowl with electric mixer at medium speed until blended. Set aside.
  2. Heat remaining 1-1/3 cups granulated sugar in large saucepan over medium-high heat, stirring until melted and golden brown. (Mixture will be hot.) Carefully pour sugar into eight 4-ounce ramekins. Place ramekins in 15X11-inch baking dish and fill each cup with pumpkin mixture.
  3. Pour hot water into pan until filled half way up sides of cups. Bake 45 to 55 minutes or until knife inserted in centers comes out clean. Remove from oven; cool. Run knife around edges of each cup to loosen. Invert onto serving plates.
  4. Beat whipping cream, powdered sugar and remaining 1 teaspoon vanilla in small bowl with electric mixer at high speed until soft peaks form. Garnish each flan with whipped cream mixture.


The flan can also be baked in a 9-inch pie pan for 60 minutes.

Check out more recipes for Mexican