Pumpkin Flan with Gingersnap Crust

Pumpkin Flan with Gingersnap Crust
Makes:
8
to 10 servings
Prep Time:
15
minutes
Total Time:
245
minutes
based on 4 reviews
4
Rejoice in the holiday spirit with this unforgettable recipe for Pumpkin Flan with Gingersnap Crust. With the taste of tantalizing pumpkin and creamy caramel in every bite, guests will be thankful they saved room for this delectable dessert!

In this recipe:

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Ingredients:

  • 1 cup granulated sugar
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 5 large eggs
  • 1 cup gingersnap cookie crumbs (about 24 cookies)
  • 2 tablespoons melted butter or margarine

Directions:

PREHEAT oven to 350° F.

PLACE sugar in small, heavy-duty saucepan. Heat over medium heat, stirring frequently, for 10 minutes or until melted and caramel in color. Quickly pour into 9- or 10-inch deep-dish pie plate; swirl around bottom and side to coat.

PLACE sweetened condensed milk, evaporated milk, pumpkin and eggs in blender; cover. Blend until smooth. Pour over caramel (pie plate will be very full). Place pie plate in large roasting pan; fill pan with water to 3/4-inch depth. Carefully place in oven.

BAKE for 40 to 45 minutes or until knife inserted near center comes out almost clean. Remove flan from water; place on wire rack to cool completely.

COMBINE gingersnap crumbs and butter in medium bowl; pack mixture onto cooled flan (the gingersnap mixture should not be made in advance). Refrigerate for several hours or overnight. To serve, run knife around edge of dish. Invert serving plate over dish. Turn over; shake gently to release.


Reviews:

Review This Recipe

Ready for Cinco de Mayo

 Star(s)

Denise Middleton from HEMET, CA

Flan is a Mexican treat and this is the perfect recipe to serve for Cinco de Mayo. This is a nice creamy but firm custard. It's great.

Read More Reviews

Review This Recipe
  •  Star(s)

    Ready for Cinco de Mayo

    Denise Middleton from HEMET, CA

    Flan is a Mexican treat and this is the perfect recipe to serve for Cinco de Mayo. This is a nice creamy but firm custard. It's great.

  •  Star(s)

    I must have goofed!

    Jan Wilkins from BLYTHEVILLE, AR

    The custard & sauce part was great, but I couldn't get the crust to stay on....I either let it get too cool or something....but the flavor was good.

  •  Star(s)

    piumpkin flan with gingersnap crust

    elaine hilton from LITTLE FALLS, NJ

    easy to make. Craemy, smooth, and DELICIOUS!!! Great for special occassions, and everyday!

  •  Star(s)

    i love flan

    CINDY IZAGUIRRE from LANCASTER, CA

    MY AUNTY MADE THIS RECIPE IT WAS DELICIOUS.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 490
  • Calories from Fat: 130
  • Total Fat: 15g (23% of DV)
  • Saturated Fat: 8g (40% of DV)
  • Cholesterol: 155mg (52% of DV)
  • Sodium: 270mg (11% of DV)
  • Carbohydrates: 73g (24% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 60g
  • Protein: 10g
  • Vitamin A: 80% of DV
  • Vitamin C: 0% of DV
  • Calcium: 30% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Pumpkin Flan with Gingersnap Crust

Ingredients

  • 1 cup granulated sugar
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 5 large eggs
  • 1 cup gingersnap cookie crumbs (about 24 cookies)
  • 2 tablespoons melted butter or margarine

 

Directions

PREHEAT oven to 350° F.

PLACE sugar in small, heavy-duty saucepan. Heat over medium heat, stirring frequently, for 10 minutes or until melted and caramel in color. Quickly pour into 9- or 10-inch deep-dish pie plate; swirl around bottom and side to coat.

PLACE sweetened condensed milk, evaporated milk, pumpkin and eggs in blender; cover. Blend until smooth. Pour over caramel (pie plate will be very full). Place pie plate in large roasting pan; fill pan with water to 3/4-inch depth. Carefully place in oven.

BAKE for 40 to 45 minutes or until knife inserted near center comes out almost clean. Remove flan from water; place on wire rack to cool completely.

COMBINE gingersnap crumbs and butter in medium bowl; pack mixture onto cooled flan (the gingersnap mixture should not be made in advance). Refrigerate for several hours or overnight. To serve, run knife around edge of dish. Invert serving plate over dish. Turn over; shake gently to release.

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