Prep 30 mins
Cook 50 mins
I adjusted this recipe (found in the Chicago Tribune). The original recipe called for cooking a small pumpkin. Unfortunately, I had to subsitute a plain graham cracker crust (with gingersnap spices added) when I made it because I couldn't find any gingersnaps at the store. This could easily be made without a crust too. Everyone enjoyed this and said that it wasn't overly sweet. I'm posting it for future use.
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 8 eggs
- 1 cup sugar
- 3 tablespoons sugar
- 1 (16 ounce) box gingersnap cookies
- 1⁄2 cup butter, melted
- Preheat oven to 350 degrees.
- Mix pumpkin, sweetened condensed milk, evaporated milk, 8 eggs and 3 tablespoons sugar until smooth. Set aside.
- Heat 1 cup of sugar in a saucepan until melted and amber in color (approximately 20 minutes).
- Immediately pour melted sugar into a 9 x 5 inch loaf pan.
- Pour pumpkin mixture into pan on top of the caramel.
- Place loaf pan in a deep baking dish partially filled with hot water.
- Bake until flan is set, (about 50 minutes) or until knife comes out clean.
- Remove from oven and cool completely on a wire rack.
- Combine cookies and melted butter in a food processor until well blended.
- Pack the cookie mixture on top of the cooled flan.
- Refrigerate at least 8 hours.
- Run a small knife along the edges of the mold to loosen; invert onto a serving plate.