Recipe by flower7
This is like a flan or creme brulee. In my family it is known that we no longer will accept pumpkin pie for Thanksgiving as this is 100 times better!!! Decadent, rich and oh soooo good! Will keep refrigerated for up to 2 days (but you'll eat it all before then!)
- 1 cup sugar
- 3 tablespoons water
- 3 large eggs
- 16 ounces mashed pumpkin
- 1⁄2 cup brown sugar (packed)
- 1 tablespoon molasses
- 1 1⁄2 teaspoons ground cinnamon
- 1 1⁄2 teaspoons ground ginger
- 1 dash ground nutmeg
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 tablespoon melted unsalted butter
- 1 tablespoon brandy
- 2 cups whipping cream
Directions See How It's Made
- Preheat oven to 350°F.
- Melt sugar and water in a small saucepan over medium heat, stirring once to help dissolve the sugar. Bring to a boil over medium-high heat, swirling the sugar around in the pan (DO NOT stir) until sugar turns mahogany, about 5 minutes.
- **Watch carefully as it can go from perfect to burnt quickly!**.
- Pour caramel very carefully into a 2 quart (8 cup) round glass baking dish or souffle dish, swirling to coat dish with caramel. Set aside to cool and harden.
- Beat eggs with an electric mixer on low speed (or whisk) until frothy. Mix in pumpkin, brown sugar, molasses, cinnamon, ginger, nutmeg, flour, salt, butter and brandy. On low speed, slowly beat in 2 cups whipping cream. Pour mixture into caramel-coated dish.
- Bake, uncovered, in a water bath (place baking dish inside a larger pan which is filled half full with boiling water). Bake for 1 hour & 40 minutes until a cake tester inserted near the center comes out almost clean (a little custard stuck to the tester will ensure a creamy texture). When done, the pudding will jiggle a bit and the top will be puffed up. Remove from the water and cool to room temperature.
- Before serving, run a knife around the edge and invert onto a rimmed serving platter (some caramel will remain in the dish). Serve at room temperature with additional whipped cream (if desired).