Pumpkin Flan with Gingersnap Crust

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!

Pumpkin Flan with Gingersnap Crust
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes
    to 10 servings



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.

Nutritional Information

% Daily Value *

  • Total Fat 15g 23%
  • Saturated Fat 8g 40%
  • Cholesterol 155mg 52%
  • Sodium 270mg 11%
  • Carbohydrates 73g 24%
  • Dietary Fiber 2g 8%
  • Vitamin A 80%
  • Vitamin C 0%
  • Calcium 30%
  • Iron 10%
  • Sugars 60g
  • Protein 10g

* Percentage Daily Values are based on a 2000 calorie diet.

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