Pumpkin Flan With Gingersnap Crust

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 8 eggs
• 1 cup sugar
• 3 tablespoons sugar
• 1 (16 ounce) box gingersnap cookies
• 1/2 cup butter, melted

Recipe

• 1 preheat oven to 350 degrees.
• 2 mix pumpkin, sweetened condensed milk, evaporated milk, 8 eggs and 3 tablespoons sugar until smooth. set aside.
• 3 heat 1 cup of sugar in a saucepan until melted and amber in color (approximately 20 minutes).
• 4 immediately pour melted sugar into a 9 x 5 inch loaf pan.
• 5 pour pumpkin mixture into pan on top of the caramel.
• 6 place loaf pan in a deep baking dish partially filled with hot water.
• 7 bake until flan is set, (about 50 minutes) or until knife comes out clean.
• 8 remove from oven and cool completely on a wire rack.
• 9 combine cookies and melted butter in a food processor until well blended.
• 10 pack the cookie mixture on top of the cooled flan.
• 11 refrigerate at least 8 hours.
• 12 run a small knife along the edges of the mold to loosen; invert onto a serving plate.