Pumpkin Flan with Gingersnap Crust
Yield: 8 to 10 servings
Ingredients
- 1 cup granulated sugar
- 1 (14 ounce) can Nestlé® Carnation® Sweetened Condensed Milk
- 1 (12 fluid ounce) can 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
Instructions
- Heat oven to 350 degrees 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 a 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.
Attribution
Recipe and photo used with permission from: Nestlé® and meals.com
