1 (14 ounce) can NESTLÉ® CARNATION® Sweetened Condensed
1 (12 fluid ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 cup LIBBY'S®
100% Pure Pumpkin
5 large eggs
1 cup gingersnap cookie crumbs (about 24 cookies)
2 tablespoons melted butter or margarine
Heat oven to 350 degrees F.
Place sugar in small, heavy-duty saucepan. Heat over medium heat, stirring frequently,
for 10 minutes or until melted and caramel in color. Quickly pour into 9- or 10-inch
deep-dish pie plate; swirl around bottom and side to coat.
Place sweetened condensed milk, evaporated milk, pumpkin and eggs in blender;
cover. Blend until smooth. Pour over caramel (pie plate will be very full). Place
pie plate in large roasting pan; fill pan with water to 3/4-inch depth. Carefully
place in oven.
Bake for 40 to 45 minutes or until knife inserted near center comes out almost
clean. Remove flan from water; place on wire rack to cool completely.
Combine gingersnap crumbs and butter in medium bowl; pack mixture onto cooled
flan (the gingersnap mixture should not be made in advance). Refrigerate for several
hours or overnight.
To serve, run knife around edge of dish. Invert serving plate over dish. Turn
over; shake gently to release.
Yield: 8 to 10 servings
Recipe and photo credit:
Nestlé® and meals.com.
Other Southwestern dessert recipes you may like...