CINNAMON PUMPKIN FLAN

By JanV

A wonderful dessert anytime but particularly appropriate for fall gatherings

Ingredients

• 1 1/2 cups plus 1 Tbsp. sugar
• pinch of salt
• 1 tsp. cinnamon
• 1 cup pureed cooked pumpkin
• 5 large eggs, lightly beaten
• 1 1/2 cups evaporated milk
• 1/3 cup water
• 1 1/2 tsp. vanilla extract
• 1/2 cup heavy cream, whipped
• 1/4 tsp. ground ginger

Details

Servings 6

Preparation

Step 1

Melt 1/2 cup of sugar over low heat until the sugar forms a golden syrup. Stir constantly to prevent burning. Pour immediately into a shallow cake pan (8" x 8" x 2") or a 9-inch pie plate, turning and rolling pan form side to side to coat with caramel. Set aside. Preheat the oven to 350 degrees F. Combine 3/4 cup of the remaining sugar with the salt and cinnamon. Add pumpkin and eggs. Mix well. Stir in the evaporated milk, the water and the vanilla. Mix well and turn into the caramel-coated pan. Set in a pan of hot water. Bake for 1 1/4 hours, or until a knife inserted into the center of the filling comes out clean. Cool and chill. To serve, run a spatula around the outsides of the pan. Turn flan out onto a serving plate. Cut into squares or wedges. Combine the whipped cream with the remaining sugar and ginger and spread over the squares of flan.