- Servings: 8
- Prep Time: 5 minutes
- Cook Time: 70 minutes
- Total Time: 75 minutes
|1 cup||Granulated Sugar|
|½ cup||Light-brown Sugar|
|1½ tsp||Pumpkin Pie Spice|
|1 cup||Cooked Pumpkin Puree|
|5||Large Eggs, beaten|
|1 tsp||Vanilla Extract|
Preheat the oven to 320 degrees. Set out a 9-inch round baking dish.
Bring granulated sugar, bourbon, and 1/8 teaspoon salt to a boil in a small saucepan over medium heat. Cool until it turns a nice caramel color. Quickly pour hot caramel into the baking dish, and swirl it to coat the bottom.
In a large bowl, whisk together the brown sugar, pumpkin pie spice, salt, and pumpkin puree. In a medium bowl, whisk together the cream, eggs, and vanilla. Thoroughly blend the egg mixture into the pumpkin puree. Pour mixture into the baking dish.
Place a roasting pan on the bottom shelf of the oven, and set the baking dish inside it. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of baking dish. Cook until the flan is set, about 1 hour and 10 minutes. Cool, then chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut in wedges to serve.
You can substitute cooked squash or sweet potato, if desired.