Pumpkin Creme Caramel Recipe

Change up your Thanksgiving menu with the addition of this creamy caramel-topped pumpkin custard.
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  • 1 cup sugar
  • 1/4 cup water
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 cup canned pumpkin
  • 4 ounces (1/2 package) cream cheese, softened
  • 5 eggs
  • 1 teaspoon McCormick® Pumpkin Pie Spice
  • 1 teaspoon McCormick® Pure Vanilla Extract
15 mins
45 mins
1. Preheat oven to 350°F. Stir sugar and water in heavy medium saucepan until slightly dissolved. Without stirring, cook on medium heat 8 to 10 minutes or until sugar turns golden brown. Immediately pour into 9-inch round cake pan. Wearing oven mitts, quickly swirl and tilt pan to coat bottom and sides of pan with caramelized sugar. Place pan in large shallow baking pan. Let caramelized sugar stand at room temperature to cool and harden slightly.

2. Place milks, pumpkin, cream cheese, eggs, pumpkin pie spice and vanilla in blender container; cover. Blend on medium speed until smooth. Pour over caramelized sugar in pan. Pour enough hot water into baking pan to come halfway up side of cake pan.

3. Bake 40 to 45 minutes or until knife inserted in center of flan come out clean. Cool slightly. Carefully remove pan from water. Cool completely on wire rack.

4. Refrigerate 3 hours or overnight. Carefully run knife around flan to loosen from pan. Invert onto serving plate. Gently remove cake pan.
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Nutrition (per serving)
Calories: 431 Calories
Fat: 15 Grams
Protein: 12 Grams
Cholesterol: 178 Milligrams
Carbohydrates: 62 Grams
Sodium: 202 Milligrams
Fiber: 1 Grams

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