I got this recipe from Martha Stewart a year ago when looking for things to make with pumpkin. She had a whole list of just pumpkin desserts. Last year it was SO good that I decided to make it again this year. My first attempt (in a new apartment with a new oven) didn’t work out so well. My oven cooks pretty quickly, even at a lower temperature. So I tried a second time and only baked for about 40-45 minutes. It may not look all that beautiful, but it’s delicious!
- 1/2 cup granulated sugar
- 3/4 cup light-brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon coarse salt
- 1 cup cooked pumpkin puree
- 1 1/2 cups half-and-half or cream
- 5 large eggs, beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy cream, whipped
- Preheat the oven to 350 degrees.
- Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel.
- In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt. Stir in pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs, and vanilla. Thoroughly blend the egg mixture into the pumpkin puree.
- Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.