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