You may decide never again to bake a pumpkin pie once you’ve tried this. It is so light, it just melts in your mouth, plus it’s delicious, creamy smooth and doesn’t contain the extra calories from a crust – it’s just heavenly!
2/3 cup and 2/3 cup sugar
1 15 oz. can pumpkin puree
½ tsp. salt
½ tsp. ground ginger
½ tsp. cinnamon
¼ tsp. ground allspice
2 cups heavy cream
Garnish: Cinnamon flavored whipped cream
Place 2/3 cup sugar in a 4x8”metal loaf pan. Hold this down over a burner on medium heat, shaking and tilting the pan until the sugar is melted. Once melted, the sugar will caramelize and begin to brown quickly – as soon as it turns golden brown, tilt pan so the entire surface is covered. Remove from heat – it’s ok if the caramel hardens and cracks.
Place remaining ingredients (beginning with the second 2/3 cup sugar) in a blender container and process until smooth. Pour mixture through a sieve, pressing it through; then pour into loaf pan over caramel. Set loaf pan in a deep baking pan adding enough hot water to the baking pan to reach halfway up the sides of the loaf. Bake flan in middle of a preheated 350˚ oven for 1 hr and 10 to 15 min. or until a knife inserted in the center comes out clean. Let the flan cool; then chill it, covered, overnight.
To serve: run a thin knife around the edge of the loaf pan; place platter on loaf pan; then invert onto platter. Serve, cut into slices with whipped cream seasoned with cinnamon.
Serves 8 – 10