Best 20 Pumpkin Flan Recipes

PUMPKIN FLAN

Steps:

• Preheat the oven to 350 degrees.
• Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel.
• In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt. Stir in pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs, and vanilla. Thoroughly blend the egg mixture into the pumpkin puree.
• Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.

PUMPKIN FLAN

Steps:

• Arrange 8 (4-ounce) ramekins inside a 9 by 13-inch baking pan. Spray ramekins lightly with cooking spray.
• In a small saucepan, heat 1/3 cup sugar over medium heat, stirring constantly, until sugar melts and forms a medium-brown caramel, about 7 minutes. Working quickly, transfer 2 teaspoons of the caramel to each of the ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.
• Preheat oven to 350 degrees F.
• Combine milk and evaporated milk in a small saucepan over medium heat until warm. Reduce heat to a low simmer and keep milk warm. Meanwhile, bring about 4 cups water to a boil and keep hot. Whisk together eggs, egg yolks, remaining 1/3 cup of sugar, vanilla, nutmeg and cinnamon. Fold pumpkin into egg mixture. Then fold into evaporated milk. Divide filling among ramekins, then place baking sheet in oven. Pour hot water into baking pan until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes, or until flan is just set. Let cool. Place a dessert plate on top of each ramekin and invert; flan should slide out, and syrup should flow onto sides of the dish.

PUMPKIN PIE FLAN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt 1/2 cup sugar in an aluminum loaf pan and heat over medium heat. Continue to cook until it caramelizes, being careful to not burn the sugar. Fill a large pot of water with about 1 inch of water and place over medium heat. Move the aluminum pan into the large pot and set into the water.
• Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, 1/2 cup sugar, vanilla, and allspice in a blender, blend until smooth. Pour the mixture into the loaf pan.
• Bake in preheated oven until a knife inserted in the center comes out clean, about 1 hour. Refrigerate for at least 3 hours, or overnight.
• Run a knife along the edge of the loaf pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.

EASY PUMPKIN FLAN

Steps:

• Make the caramel sauce by sprinkling the sugar around evenly in a clean frying pan, and cooking it over medium heat until it turns brown.
• Do not stir until all the sugar has melted and become a brown syrup and pour into a 9" pie pan, thoroughly coating all sides of it.
• In another bowl, whip the eggs together then all the other custard ingredients. Pour into the pie pan.
• Fill a 10" pie pan halfway with warm water, and place the filled pie pan inside it.
• Bake at 350F for 45 minutes or until set.
• Let cool for 20 minutes, carefully loosen the edges with a butter knife, then invert onto a large serving plate.

CINNAMON-SPICED PUMPKIN FLAN

Steps:

• Preheat oven to 325°. In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 8 minutes. Quickly pour into an ungreased 9-in. deep-dish pie plate, tilting to coat bottom of plate., In a large saucepan, heat cream until bubbles form around side of pan; remove from heat. In a large bowl, whisk egg yolks, egg, sugar, pumpkin, cinnamon and vanilla until blended. Slowly stir in hot cream. Pour into pie plate., Place pie plate in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of pie plate. Bake 50-60 minutes or until center is just set (mixture will jiggle). Immediately remove flan from water bath to a wire rack; cool 1 hour. Refrigerate until cold, about 5 hours or overnight., Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.

CARAMEL-COATED PUMPKIN FLAN

Steps:

• Preheat oven to 325°F. Combine 1 cup sugar and 1/3 cup water in small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes. Immediately pour caramel into 7- to 8-cup soufflé dish (7 1/2x3 1/2 inches), tilting and rotating dish to coat bottom and 2 inches up sides thickly. Place dish in 13x9x2-inch metal baking pan.
• Whisk pumpkin, condensed milk, sugar, and spices in large bowl to blend. Whisk in eggs and yolks, then cream and vanilla. Pour custard into prepared dish. Pour enough hot water into baking pan to come 1 1/2 inches up sides of dish.
• Bake flan until deep brown on top and firmly set in center and blade of small sharp knife inserted into center comes out clean, about 2 hours 10 minutes. Remove flan from water; cool 1 hour. Refrigerate uncovered until very cold, at least 6 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
• Cut around flan to loosen. Place platter on flan dish. Holding platter and flan dish together, invert, allowing flan to settle onto platter. Scrape out any caramel syrup remaining in dish and drizzle over flan. Surround flan with frosted grapes. Cut flan into wedges; serve with grapes.

PUMPKIN FLAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a tart pan on a baking sheet.
• Combine silken tofu, pumpkin puree, applesauce, cornstarch, eggs, maple syrup, vanilla extract, pumpkin pie spice, and food coloring in a bowl. Puree using a stick blender until smooth. Pour batter into the tart pan, filling only halfway.
• Bake in the preheated oven until flan has set, about 25 minutes. Remove from oven and cool completely before inverting onto a serving plate.
• Place chocolate in a metal bowl. Heat cream, honey, and butter in a small saucepan until almost boiling and pour over chocolate. Leave for 1 minute, then stir well until chocolate has melted. Transfer chocolate ganache to a piping bag fitted with a small tip and decorate pumpkin flan. Refrigerate until serving.

PUMPKIN FLAN WITH MAPLE CARAMEL

Steps:

• Preheat the oven to 350 degrees F.
• For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don't stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer. Watch it carefully so it doesn't burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8-by-2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
• Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don't combine.
• Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don't tilt the pan or the caramel will run out!
• Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.

LOW-FAT PUMPKIN FLAN

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Set eight (5 1/2 ounce) ramekins into a large baking dish.
• Stir together 1 1/4 cups sugar and water in a saucepan over medium heat; cook and stir until dark amber, about 10 minutes.
• Quickly divide the caramel among the ramekins; set aside.
• Whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl. Stir in pumpkin puree until smooth.
• Heat milk in a saucepan over medium-low heat until it starts to gently bubble and steam. Remove from heat.
• Place vanilla bean seeds and pod in milk. Allow to soak for 10 minutes. Slowly strain hot milk mixture into the egg mixture and whisk to form a thin custard.
• Divide the custard evenly among the ramekins, leaving about 1/4 inch at the top of each.
• Fill baking dish with hot water to reach halfway up the sides of the ramekins. Cover the baking dish with heavy-duty aluminum foil.
• Bake in the preheated oven until the flan is just set, 45 to 50 minutes.
• Remove ramekins from hot water to cool completely. Cover and refrigerate until cold, at least four hours.
• Run a knife around the inside edge of each ramekin and place an overturned plate on top. Invert and release the flan. Garnish and serve.

PUMPKIN FLAN WITH SPICED PUMPKIN SEEDS

Steps:

• Make caramel:
• Put oven rack in middle position and preheat oven to 350°F. Heat soufflé dish in oven while making caramel.
• Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Wearing oven mitts, remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and side. (Leave oven on.) Keep tilting as caramel cools and thickens enough to coat, then let harden.
• Make flan:
• Bring cream and milk to a bare simmer in a 2-quart heavy saucepan over moderate heat, then remove from heat. Whisk together whole eggs, yolk, and remaining cup sugar in a large bowl until combined well, then whisk in pumpkin, vanilla, spices, and salt until combined well. Add hot cream mixture in a slow stream, whisking.
• Pour custard through a fine-mesh sieve into a bowl, scraping with a rubber spatula to force through, and stir to combine well. Pour custard over caramel in dish, then bake in a water bath until flan is golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.
• Make spiced pumpkin seeds while flan chills:
• Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes. Toss with salt and cayenne until coated.
• To serve:
• Run a thin knife between flan and side of dish to loosen. Shake dish gently from side to side and, when flan moves freely in dish, invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. (Caramel will pour out over and around flan.) Sprinkle flan with spiced pumpkin seeds just before serving.

PUMPKIN FLAN WITH CARAMEL AND CINNAMON WHIPPED CREAM

Steps:

• In a small skillet combine 2/3 cup of the sugar with 1/4 cup water and bring the mixture to a boil, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved. Cook the syrup, swirling the skillet, until it is a deep caramel, pour it into a warm 2-quart glass loaf pan, tilting the pan to coat the bottom evenly, and let the caramel harden.
• In a bowl beat the eggs with the remaining 2/3 cup sugar, beat in the pumpkin puree, salt, ginger, cinnamon, allspice, and cream, and pour the custard into the loaf pan. Set the loaf pan in a deep baking pan, add enough hot water to the baking pan to reach halfway up the sides of the loaf pan, and bake the flan in the middle of a preheated moderate oven (350 degrees) for 1 hour and forty five minutes to 2 hours, or until a knife inserted in the center comes out clean. Let the flan cool and chill it, covered overnight. Run a thin knife around the edge of the loaf pan, invert a platter over the pan, and invert the flan onto the platter. Serve the flan, cut into slices, with the cinnamon whipped cream.

PUMPKIN FLAN

Steps:

• Position rack in center of oven and preheat to 325°F. Stir 2/3 cup sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Boil until mixture turns amber-colored, brushing any crystals that form on sides of pan with wet brush and swirling pan occasionally, about 7 minutes. Immediately divide caramel among six 1/2-cup soufflè dishes to cover bottoms and sides with caramel. Cool.
• Whisk pumpkin, eggs, sugar, vanilla, cinnamon and allspice in large bowl to blend. Gradually whisk in milk. Divide mixture among soufflè dishes. Place dishes in large baking pan. Add enough water to baking pan to come halfway up sides of dishes. Bake until flan is set, about 55 minutes. Cool. Refrigerate at least 8 hours and up to 2 days. Run small sharp knife around edges of dishes to loosen. Turn flans out onto plates and serve.

PUMPKIN FLAN

Steps:

• Heat oven to 350°F. Heat 3/4 cup sugar and the water to boiling in heavy 2-quart saucepan over low heat, stirring constantly. Boil, without stirring, until syrup is deep golden brown.
• Place quiche dish, 9x1 1/2 or 10x1 1/4 inches, in hot water until warm (to prevent dish from cracking when pouring hot syrup into it); dry completely. Pour syrup into dish; immediately rotate dish until syrup covers bottom.
• Beat remaining ingredients except half-and-half and whipping cream in large bowl until well blended. Beat in half-and-half and whipping cream. Pour over syrup. Place dish in shallow roasting pan on oven rack. Pour very hot water into pan until 1 inch deep. Bake 1 hour to 1 hour 15 minutes or until knife inserted in center comes out clean.
• Remove dish from water; cool 15 minutes. Refrigerate about 3 hours or until chilled. Loosen side of flan from dish with knife; unmold. Store covered in refrigerator.

PUMPKIN FLAN WITH GINGERSNAP CRUST

Steps:

• To prepare the flan, bring a saucepan of water to a boil. Add the calabaza and cook until tender, about 30 minutes. Drain the calabaza and let cool. Transfer to a food processor, add the condensed and evaporated milk, eggs, and the 3 tablespoons of sugar and purée until smooth. Set aside.
• Preheat the oven to 375°F.
• To make the caramel, place the cup of sugar in a heavy-bottomed saucepan and cook, stirring constantly, over medium heat until the sugar is a light amber color, about 20 minutes. Pour the caramel into a 9 by 4-inch loaf pan or into 6 individual 8-ounce ramekins or molds. Pour the reserved flan mixture on top of the caramel and place in a water bath. Bake for 15 minutes.
• Reduce the oven temperature to 350°F, and bake until set (a knife inserted will come out clean), about 30 minutes. Remove from the oven and let cool completely.
• To prepare the crust, place the cookies and butter in a food processor and process until well blended. Pack the crust mixture on top of the cooled flan, and transfer to the refrigerator to chill overnight.
• To serve, run a knife around the inside edges of the loaf pan or molds and invert onto a serving platter or individual plates.

PUMPKIN FLAN

Steps:

• Preheat oven to 350 degrees.
• In a small saucepan, combine the 1/4 cup sugar and 2 tablespoons water to make the caramel. Cook over medium heat, stirring initially to combine the sugar and water, then let it cook undisturbed. Cook mixture until it turns golden brown. Watch carefully to prevent burning. Remove from heat immediately.
• When caramel is ready, pour it into a baking dish, approximately 1-quart capacity, tilting it to coat evenly.
• In a mixing bowl, combine the pumpkin puree, milk, cream, eggs, sugar and vanilla extract. Stir well.
• Pour mixture into the baking dish. Place in the oven inside a deep roasting pan filled with boiling water. Cook for 45 minutes. Let cool at room temperature. Chill before serving. To unmold, run a knife around the rim of the flan, place a serving dish over it and flip it.

PUMPKIN FLAN CAKE

Steps:

• 1. Cake Mix: Mix cake according to the directions on the back of the box. Combine Cake mix, subsituting the coca-cola,for the water, pumpkin, pumpkin pie spice, mix well. Do not use both water and coke.
• 2. Flan Part: Combine evaporated milk, sweet condensed milk, eggs, vanilla, pumpkin, pumpkin pie spice, and 4 oz (1/2 block)cream cheese, mix with mixer or in a blender. Mix for 2-3 min., mix well. You can use up to 5 eggs and 8oz of cream cheese to make it creamier. Set flan mixture aside.
• 3. Caramel Sauce: Spray Bundt pan with Pam spray. Pour of 1 1/2 cups Cajeta or caramel into bottom of bundt pan. Feel free to make your own caramel if you want (directions online).
• 4. Assemble the cake: 1. Spray 12 cup bundt pan with Pam spray 2. Pour 1 1/2 cup Cajeta or caramel into bottom of bundt pan. 3. Pour cake batter evenly on top of caramel that is in the bundt pan. 4. Slowly pour flan mixture on top of cake batter. The flan mixture will sink to the bottom of the cake batter by itself. This will cause the cake batter to rise up in the bundt pan. Make sure it doesn't overflow
• 5. Prepare cake to bake: Get a pan large enough for the bundt pan to fit inside. I use a 9 x 13 inch cake pan. Fill the 9 x 13 inch pan with 2 inches of water. Place bundt pan in the pan with the water in it. Place both pans in the oven. Cover the bundt pan with foil for the first 45 minutes of baking.
• 6. Bake the cake: Preheat oven 400 degrees, Bake about 1 hour. Start checking cake after 45 minutes and check every 15 minutes until done. It is very important for cake to be completely done or flan will not set. Check cake with toothpick, also take a knife and gently pull the cake a little from the middle tube/center of cake and peak at cake. If gooey the cake is not done and put back in oven. Also, the cake will separate from the sides and middle of the pan when done. This seems to be the most difficult part about baking this cake. If cake is not done then the flan will be not set up. When done remove bundt pan from larger pan with water and set on cooling rack.
• 7. Serving the cake: Although very tempting DO NOT serve before cooling cake! Cool cake on cooling rack at room tempature about 1 hour, place cake in refrigerator at least 2-3 hours before trying to serve. I make mine the night before and refrigerate overnight. Remove from refrigerator 1-2 hours before serving. Take a large serving platter and put on top of bundt pan and flip cake over. Let set and the cake will come out of the bundt pan. This cake is layered with the cake on the bottom, topped with the flan and the caramel dripping down the sides of the cake. If transporting the cake to another location leave the cake in the bundt pan and flip it onto a platter when you get there. on the bottom, topped with the flan and the caramel dripping down the sides of the cake.
• 8. Pans: 1 - Bundt pan, any size you have will work. 1 - 9 X 13 inch cake pan - You will put about 2 inches of water in this and put the bundt pan in it to bake your cake. Make sure your bundt pan fits inside the 9x13 in pan.

PUMPKIN FLAN WITH CINNAMON PUMPKINSEEDS

Steps:

• In a small saucepan, combine 3/4 cup sugar with 1/4 cup water. Simmer over medium-high heat, stirring often, until sugar dissolves. Partly cover pan and continue cooking until sugar turns medium amber, about 6 minutes. Immediately pour caramel into a 2 1/2-quart soufflé dish and quickly turn to coat bottom and sides.
• Heat oven to 350 degrees. In a small saucepan, cook pumpkin over medium-high heat, stirring often, until dryish. In a large saucepan, heat milk with remaining 1 cup sugar until barely simmering. Gradually stir in semolina and cook over medium-low heat, stirring often, until slightly thickened, about 5 minutes. Whisk in pumpkin. Remove pan from heat and let cool slightly. Beat in eggs, vanilla and salt, then pour into soufflé dish.
• Set soufflé dish in a roasting pan. Pour hot water into pan to reach halfway up side of dish. Bake until a knife inserted in flan comes out clean, about 1 1/4 hours. Transfer dish to a rack and let cool slightly, then cover and refrigerate overnight.
• Lightly brush a medium skillet with oil. Add pumpkinseeds and toast over medium heat until they begin to pop and brown slightly, about 2 minutes. Remove from heat and stir in kosher salt and cinnamon.
• Run a knife around flan. Invert a round platter over dish. Holding dish and platter securely together, quickly invert flan onto platter; caramel sauce will spill out. Sprinkle flan with some cinnamon pumpkinseeds just before serving.

PUMPKIN FLAN, FLAN DE CALABAZA (MADE ONTO A FLAN CAKE)

Steps:

• 1. Caramelized sugar; Do this first; in a large saucepan dump 2 cups of sugar into the pot. Use a large wooden spoon to mix. Put on high heat and begin to stir the sugar until it begins to melt. keep stirring; never leave the pot unattended; and stir constantly. The sugar will begin to melt and turn a light brown keep stirring; lower the heat to medium and continue stirring until your sugar is a golden brown syrup. Be very careful not to burn yourself. I never allow any children in the kitchen when I am doing this. You cannot afford to be distracted when you are doing this. A sugar burn is very serious. When the sugar is a golden medium brown color; pour into an oblong pan. Like a small lasagna pan. With oven mits on; hold the pan with both hands and tip the pan like if you were going to pour out the syrup but what you are doing is bringing the syrup up on each edge of the pan; on all four sides to coat the sides and the whole bottom of the pan. You must coat the sides as high up as possible with all with the hot caramelized sugar syrup. You must work fast to coat the sides of the pan. When you have coated all four sides and the bottom; set the pan aside and prepare the flan.
• 2. Turn on your oven to 350 degrees. Prepare a very large lasagna pan that will hold your smaller pan inside of it. If you have a teapot fill with water and begin to heat. When the wistle blows turn off. Set it aside; If you do not have a tea kettle heat about 4 cups of water just until boiling. turn off set aside. In a blender add the four eggs, the can evaporated milk, the can of condensed milk, the sugar, the heavy cream, salt, and vanilla. Turn on the blender to medium high and blend for 30 to forty seconds. Now pour your milk mixture into another container leaving half the milk mixture in the blender, add 1 1/2 cups pumkin into the milk mixture and blend for about half a minute. When throughly mixed pour into a bowl now take the remaing pumpkin puree and the rest of the milk mixture and blend again for half a minute. Now pour the rest of the mixture into the same bowl with the first half of the mixture. With a large spoon or a wire wisk mix all the contents real real good. Now take this mixture and pour all of it into the caramelized coated pan. Now put this pan into the larger pan. Cover your pan with the flan mixture with heavy duty aluminum foil crimp the edges all around; and set the large pan on the lower rack of the oven. Now pour the hot water into the larger pan careful not to burn yourself. Pour just up to the halfway mark of the second pan that is sitting inside the larger pan. Close oven and bake at 350 degrees for 1 hour and 15 minutes. After the time has passed remove the large pan from the oven carfull not to burn yourself. I usually put on top of my stove and let cool somewhat. With my oven mits on I remove the smaller pan and set on a wooden chopping board and let cool. I dump the hot water right away. After the flan has cooled for a few hours I remove to the refrigerator and let get cold overnight. The next day; I remove the foil and cover with a larger pan and flip it over. My flan looks beautiful. I place back in the frigerator until serving time. Enjoy
• 3. In my picture above I made two large flans and inverted one and then inverted the other one on top of it. I made a double flan cake. Tomorrow is my husband's birthday and this flan cake (No batter) is his favorite dessert. This is two pumpkin flans one inverted over the other. I will serve with a little whipped cream on each piece tomorrow. Enjoy

SOUTHWESTERN PUMPKIN FLAN

Steps:

• Preheat oven to 325 degrees. Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until sugar turns dark amber, about 8 minutes. Pour into a 9-inch round cake pan. Set aside to cool.
• Blend pumpkin, condensed milk, and whole milk in a blender until smooth. Add eggs and yolk, cinnamon, salt, chile powder, cloves, and cayenne; blend until smooth. Pour mixture over caramel in pan. Carefully transfer pan to a large roasting pan. Add hot water to roasting pan to come 1 inch up sides of cake pan.
• Bake until set and beginning to turn golden brown, about 1 1/2 hours. Let cool on a wire rack. Refrigerate 6 hours or overnight. Run a knife around edges; invert to unmold. Scrape remaining sauce from pan over flan. Serve immediately.

PUMPKIN CARAMEL FLAN

Steps:

• Preheat oven to 350 degrees.
• Place 8in square baking dish into 13x9 inch baking dish, fill outer dish with hot water to 3/4 inch depth.
• Heat sugar in small saucepan over medium heat, stirring constantly until melted and golden brown, pour into square dish.
• Working quickly, remove square dish from water, swirl melted sugar around bottom and sides of dish to coat, return dish to water.
• Combine eggs, egg whites, pumpkin, honey, spice, vanilla, and salt in medium bowl, add evaporated milk and mix well.
• Pour into prepared square baking dish.
• Bake 40-45 minutes, remove dish from water and cool on wire rack, refrigerate for 4 or more hours.
• To serve: run a small spatula around edge of dish, place large plate over dish and turn over, shaking gently to release.
• Cut into quarters diagonally, cut each quarter into half to form triangles.