Recipe courtesy of Michele Urvater
Save Recipe Print
50 min
10 min
40 min
6 servings



Preheat oven to 350 degrees F. In a bowl whisk into the pumpkin puree, the sugar, and the spices. With a wooden spoon (so you don't get too much air in mixture) stir in the eggs, cream and rum. Ladle the mixture into 6 buttered 1-cup ramekins. Arrange ramekins, on a cloth set in a baking pan and pour in enough boiling water in the pan to reach half way up sides of ramekins. Bake for 40 minutes or until set. Remove flans from pan and let them cool until lukewarm. Cover tops with buttered waxed paper and chill. Pipe a rosette of whipped cream in center of each flan and garnish with toasted pecans.;

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Pumpkin Cinnamon Rolls

Recipe courtesy of Ree Drummond

Pumpkin Flan

Recipe courtesy of Ellie Krieger

Pumpkin Flan with Meringue

Recipe courtesy of Gourmet Magazine

Flan de Calabaza (Pumpkin)

Recipe courtesy of Erik Trinidad

Browse Reviews By Keyword

          Latest Stories