Pumpkin Flan

Pumpkin Flan

  • Prep: 4 hr
  • Cook Time: 1 hr 30 min
  • Total: 5 hr 30 min
  • Serving: 12

Enjoy this custardy creation during the holidays, or anytime!


  • 1-1/2 cups sugar, divided
  • 1/4 cup water
  • 1 cup canned pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 6 eggs
  • 1 cup half-and-half
  • 1 cup heavy cream


  1. Stir 3/4 cup sugar and water to boiling in heavy saucepan over low heat. Once it boils, stop stirring and allow to boil until syrup is golden brown.
  2. Fill large baking dish halfway with hot water. Put 9" or 10" square glass baking dish in hot water until warm (to prevent cracking from hot syrup); dry completely.
  3. Pour syrup into dish, rotating to spread around bottom.
  4. Beat remainder of sugar and all other ingredients (except half-and-half and cream) until well blended.
  5. Beat in half-and-half and cream. Pour over syrup.
  6. Place dish in shallow roasting pan on oven rack. Pour very hot water into pan until 1 inch deep. Bake 1 to 1-1/4 hours at 350F, or until knife inserted in center comes out clean.
  7. Remove dish from water; cool 15 minutes.
  8. Refrigerate until chilled, about 3 hours.

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