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Cinnamon-Spiced Pumpkin Flan

I love pumpkin and decided to add it to a traditional recipe for flan. It's an interesting change of pace from the usual holiday pie. —Alisha Rodrigues, Tetonia, Idaho
  • Total Time
    Prep: 20 min. Bake: 50 min. + chilling
  • Makes
    12 servings


  • 2/3 cup sugar
  • FLAN:
  • 2 cups half-and-half cream
  • 6 large egg yolks
  • 1 large egg
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract


  • Preheat oven to 325°. In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 8 minutes. Quickly pour into an ungreased 9-in. deep-dish pie plate, tilting to coat bottom of plate.
  • In a large saucepan, heat cream until bubbles form around side of pan; remove from heat. In a large bowl, whisk egg yolks, egg, sugar, pumpkin, cinnamon and vanilla until blended. Slowly stir in hot cream. Pour into pie plate.
  • Place pie plate in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of pie plate. Bake 50-60 minutes or until center is just set (mixture will jiggle). Immediately remove flan from water bath to a wire rack; cool 1 hour. Refrigerate until cold, about 5 hours or overnight.
  • Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.
Nutrition Facts
1 slice: 204 calories, 7g fat (4g saturated fat), 128mg cholesterol, 31mg sodium, 32g carbohydrate (30g sugars, 1g fiber), 3g protein.

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  • karen
    Apr 5, 2020

    With the leftover pumpkin place in a small freezer container and keep in freezer until you need it for oatmeal, muffins etc.

  • Aquarelle
    Dec 2, 2019

    There were only four of us this Thanksgiving dinner (me, my husband, my daughter, and my daughter's boyfriend), which we had the following Saturday, and I decided to make this instead of a pumpkin pie. I used a different caramel syrup recipe, one from a flan recipe published in the Minneapolis Star Tribune a few years ago, because I just didn't feel comfortable with melting straight sugar. Otherwise, I followed the recipe exactly. We all had small servings topped with whipped cream and agreed that it was excellent. My husband had a larger serving this evening and said that I can make this any time, forget about pumpkin pie (he's never been much of a pie-face anyway). He thinks the cinnamon seasoning is perfect and the caramel topping is sublime. I don't like wasting a third of a can of pumpkin, so I may try making it next time with cooked squash puree. Otherwise, I would not change a thing.