Pumpkin Flan

A nice alternative to pumpkin pie for your fall holidays. This recipe serves four, it can be doubled but you'll need 2 pans.
  • PrepN/A |
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    • 1/4 cup and 2 tablespoons sugar
    • 1 (14 ounce) can sweetened condensed milk
    • 1/2 (16 ounce) can pumpkin
    • 1/2 cup half-and-half
    • 2 eggs
    • 2 egg yolks
    • 1/2 teaspoon brandy flavoring
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • pecan halves, toasted


SPRINKLE sugar into a 1 quart flan pan; place pan over medium heat. Using oven mitts, caramelize sugar by shaking pan occasionally until sugar melts and turns light brown; cool. (Sugar may crack as it cools.)

PROCESS condensed milk and next 8 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Pour over caramelized sugar in flan pan.

PLACE flan pan in a large shallow pan. Pour hot water into large pan to a depth of 1 inch or 1/2 way up the side of the flan pan.

BAKE at 350 degrees for 40 minutes or until a knife inserted in center comes out clean.

REMOVE the flan pan from water; cool on a wire rack 25 minutes. Cover and chill 8 hours.

LOOSEN edges of flan with a metal spatula, and invert onto a serving plate. Dip tops of pecan halves in caramel mixture left in pan; arrange, coated side up, around edge of flan.
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