Pumpkin Flan


  • 3/4 cup granulated sugar
  • 1/3 cup granulated sugar
  • 4 large eggs
  • 1 cup unseasoned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 1/2 cups low-fat milk


Caramel: In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heat and pour into an 8-inch flan ring or a tart mold. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens.

Flan: Preheat oven to 325 degrees. In large bowl whisk, sugar and eggs until smooth. Beat in pumpkin puree, cinnamon and vanilla. Stir in milk. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake for 1 hour. Chill in refrigerator until ready to serve.

To serve, cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard.

 Yield: 8 servings.


An unusual twist on a classic Mexican flan, it is a great alternative for pumpkin pie.

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