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Pumpkin Flan with Gingersnap Crust
By Chef Ida Rodriguez

Pumpkin Flan with Gingersnap Crust


8 ounces Pumpkin peeled and cubed
14 1/2 ounces Condensed Milk
12 ounces Evaporated Milk
8 Eggs
3 tablespoons Sugar
Caramel Sauce
1 cup Sugar


1 pound Gingersnap Cookies
1/2 cup Butter melted


To Prepare the Flan

Bring a saucepan of water to a boil. Add the pumpkin and cook until tender, about 30 minutes. Drain the pumpkin and let cool. Transfer to a food processor, add the condensed and evaporated milk, eggs, and the 3 tablespoons of sugar and puree 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 x 4 pan. Gently pour flan to cover caramel mixture.

Reduce the oven temperature to 305°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 cooked flan, and transfer to the refrigerator to chill overnight.

To Invert Flan

Heat a butter knife under hot running water. Wipe clean and run knife around outer edge of pan. Place serving platter, larger than flan pan, over flan pan. Quickly turn over and gently shake. Serve chilled. If flan will not release, set up to one inch of pan into hot water for a few moments. Dry off pan, then invert.