Pumpkin Flan
PREP TIME: 2 Hours

This tasty dish is a gift of the Spanish, who gained control of Louisiana in 1762 when the French King, Louis XV, gave the "Island of New Orleans" and all of Louisiana west of the Mississippi to his cousin, Charles III. The addition of pumpkin makes this dessert the perfect addition to any fall menu.


  • 1 cup canned pumpkin
  • 1 1/2 cups milk
  • 1 cup heavy whipping cream
  • 4 whole eggs
  • 4 egg yolks
  • 1/2 cup sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp vanilla
  • 1 tbsp praline liqueur

Preheat oven to 350 degrees F. In the bowl of a food processor, combine pumpkin, milk, whipping cream, eggs and egg yolks. Blend until pumpkin is pureed and all ingredients are combined. Pour ingredients into a mixing bowl and add sugar, cinnamon, nutmeg, vanilla and praline liqueur. Using a wire whisk, blend gently until sugar is dissolved and spices are incorporated. Pour the mixture into 8 custard ramekins or 1 large flan mold. Place about 1/2-inch of water into a baking pan to act as a water bath. Place ramekins or flan mold in baking pan and bake 45 minutes to 1 hour for the ramekins or 1 1/2 hours for the mold. Insert a tester into the custard to ensure that it has set properly prior to removing from the oven. The custard is best when chilled overnight.

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