Pumpkin Flan Circa 1979 – a delicious recipe with Sugar, eggs, salt, vanilla, pumpkin pie spice, pumpkin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place one cup of the sugar in a small, heavy skillet. Cook over moderate heat, stirring frequently, until sugar is melted and turns brown. Immediately pour caramelized sugar over bottom of springform pan., 10 inches in diameter and 2 1/2 inches deep, which has been well-buttered on bottom and sides. Let stand at room temperature to harden while preparing remainder of recipe. Beat together remaining 1/2 cup of sugar, eggs, salt, vanilla and pumpkin pie spice. Mix in pumpkin. Add evaporated milk. Beat until smooth, scraping down sides of bowl with spatula. Pour mixture over burnt sugar. Place pan in a larger pan that has about 1/2 inch of hot water in it. Bake uncovered in over preheated to 350 degrees about 1 1/2 hours or until flan starts to pull away from sides of pan. Remove flan from pan of water. Cool flan on wire rack to room temperature. Refrigerate for several hours or until chilled. Invert flan on serving plate. Garnish with whipped cream and pecans, if desired. Cut in wedges to serve.
534
kcal
Calories
16
g
Fat
81
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 Cups of Sugar, 5 eggs, 1/4 teaspoon salt, 1 teaspoon vanilla, and more.
Yes, Pumpkin Flan Circa 1979 falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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