Pumpkin Desserts
When it comes to autumn or winter desserts, pumpkin desserts seem to fit the bill nicely. Today's offerings include Pumpkin Flan with Maple Caramel and Pumpkin Cupcakes. Enjoy!
GINGER PUMPKIN PIE
Kathy Kingsley wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
Unfortunately, the old link that went with this no longer works. But this is yummy enough that I wanted to be able to post it, along with give credit to Kathy for coming up with this.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
PUMPKIN-CHOCOLATE SWIRL CHEESECAKE
This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."
Makes 24 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.
Ingredients
1-1/2 cups chocolate graham cracker crumbs
4 Tbs. unsalted butter, melted
4 oz. bittersweet chocolate
2 cups low-fat cottage cheese
2 8-oz. pkg. Neufchatel cheese, softened
2 cups light brown sugar
3 large eggs
1/3 cup flour
1 15-oz. can pumpkin
1 & 1/2 Tbs. ground ginger
1-1/2 Tbs. ground cinnamon
2 tsp. vanilla extract
1 tsp. ground nutmeg
Preparation
Preheat oven to 350°F.
To make Chocolate Crust:
Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.
Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.
Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.
Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.
HARVEST WALNUT PUMPKIN PIE
This comes from Allrecipes, and begins, "A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/268384/harvest-walnut-pumpkin-pie/.
Ingredients
1 (15 ounce) can plain pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon maple-flavored extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
Walnut Topping
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter, cubed
1/2 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Cook's Note
Substitute an unbaked pie shell for the graham cracker crust if preferred.
PUMPKIN FLAN WITH MAPLE CARAMEL
This yumminess comes from The Barefoot Contessa (otherwise known as Ina Garten). Serves 8 - 10; level: beginner
To view this online, click here.
Ingredients
for the caramel:
3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
for the pumpkin flan:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat the oven to 350 degrees.
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees on a candy thermometer. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8 × 2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine.
Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out!
Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
PUMPKIN CUPCAKES
This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.
"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes
To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.
Ingredients
2-1/4 cups all-purpose flour (sift before measuring)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter (softened)
1-1/3 cups sugar
2 eggs, beaten until frothy
1 cup canned pumpkin puree
3/4 cup milk
3/4 cup chopped walnuts or pecans, optional
Directions
Gather the ingredients. Preheat oven to 375 F.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.
Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.
PUMPKIN FLAN WITH CHOCOLATE CRUST
From "Pumpkin Flan Puts Fall Flavors in Latin Classic" by Linda Cicero in the Miami Herald. Can be viewed online at http://www.miamiherald.com/living/food-drink/cooks-corner/article3416212.html.
Ingredients
1 cup granulated sugar
3/4 cup half-and-half
1/2 cup or 4 ounces cream cheese
1 (14-ounce) can sweetened condensed milk
5 large eggs
1 cup pumpkin puree
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon or canela
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch kosher or coarse sea salt
1-1/2 cups coarsely crushed chocolate graham crackers
Directions
In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spoon, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour caramel into the bottoms of 10 individual ramekins, swirling around to coat the bottom of each one. Work swiftly as caramel hardens fast.
In a food processor or blender combine half-and-half, cream cheese, sweetened condensed milk, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and salt and puree until smooth. Pour pureed mixture into prepared ramekins, filling to 1/4-inch below the rim. Top each ramekin with 2 generous tablespoons of crushed crackers; don’t press them down. Place flans in a large baking dish or roasting pan; fill pan with hot water halfway up the height of the ramekins.
Cover the pan lightly with aluminum foil. Carefully place into the oven and bake for 50 minutes; flans should look completely set. Remove from the oven, remove the aluminum foil and remove each ramekin from the water bath. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving. When ready to eat, run a small knife around the edge of each flan all the way to the bottom. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all the caramel sauce can run over the flan.
Per serving: 390 calories (30 percent from fat), 13.3 g fat (6.8 g saturated, 4.2 g monounsaturated), 121 mg cholesterol, 0 g protein, 6.4 g carbohydrates, 1.2 g fiber, 203 mg sodium.
GINGER PUMPKIN PIE
Kathy Kingsley wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
Unfortunately, the old link that went with this no longer works. But this is yummy enough that I wanted to be able to post it, along with give credit to Kathy for coming up with this.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
PUMPKIN-CHOCOLATE SWIRL CHEESECAKE
This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."
Makes 24 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.
Ingredients
1-1/2 cups chocolate graham cracker crumbs
4 Tbs. unsalted butter, melted
4 oz. bittersweet chocolate
2 cups low-fat cottage cheese
2 8-oz. pkg. Neufchatel cheese, softened
2 cups light brown sugar
3 large eggs
1/3 cup flour
1 15-oz. can pumpkin
1 & 1/2 Tbs. ground ginger
1-1/2 Tbs. ground cinnamon
2 tsp. vanilla extract
1 tsp. ground nutmeg
Preparation
Preheat oven to 350°F.
To make Chocolate Crust:
Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.
Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.
Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.
Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.
HARVEST WALNUT PUMPKIN PIE
This comes from Allrecipes, and begins, "A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/268384/harvest-walnut-pumpkin-pie/.
Ingredients
1 (15 ounce) can plain pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon maple-flavored extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
Walnut Topping
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter, cubed
1/2 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Cook's Note
Substitute an unbaked pie shell for the graham cracker crust if preferred.
PUMPKIN FLAN WITH MAPLE CARAMEL
This yumminess comes from The Barefoot Contessa (otherwise known as Ina Garten). Serves 8 - 10; level: beginner
To view this online, click here.
Ingredients
for the caramel:
3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
for the pumpkin flan:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Directions
Preheat the oven to 350 degrees.
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees on a candy thermometer. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8 × 2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine.
Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out!
Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
PUMPKIN CUPCAKES
This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.
"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes
To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.
Ingredients
2-1/4 cups all-purpose flour (sift before measuring)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter (softened)
1-1/3 cups sugar
2 eggs, beaten until frothy
1 cup canned pumpkin puree
3/4 cup milk
3/4 cup chopped walnuts or pecans, optional
Directions
Gather the ingredients. Preheat oven to 375 F.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.
Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.
PUMPKIN FLAN WITH CHOCOLATE CRUST
From "Pumpkin Flan Puts Fall Flavors in Latin Classic" by Linda Cicero in the Miami Herald. Can be viewed online at http://www.miamiherald.com/living/food-drink/cooks-corner/article3416212.html.
Ingredients
1 cup granulated sugar
3/4 cup half-and-half
1/2 cup or 4 ounces cream cheese
1 (14-ounce) can sweetened condensed milk
5 large eggs
1 cup pumpkin puree
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon or canela
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch kosher or coarse sea salt
1-1/2 cups coarsely crushed chocolate graham crackers
Directions
In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spoon, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour caramel into the bottoms of 10 individual ramekins, swirling around to coat the bottom of each one. Work swiftly as caramel hardens fast.
In a food processor or blender combine half-and-half, cream cheese, sweetened condensed milk, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and salt and puree until smooth. Pour pureed mixture into prepared ramekins, filling to 1/4-inch below the rim. Top each ramekin with 2 generous tablespoons of crushed crackers; don’t press them down. Place flans in a large baking dish or roasting pan; fill pan with hot water halfway up the height of the ramekins.
Cover the pan lightly with aluminum foil. Carefully place into the oven and bake for 50 minutes; flans should look completely set. Remove from the oven, remove the aluminum foil and remove each ramekin from the water bath. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving. When ready to eat, run a small knife around the edge of each flan all the way to the bottom. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all the caramel sauce can run over the flan.
Per serving: 390 calories (30 percent from fat), 13.3 g fat (6.8 g saturated, 4.2 g monounsaturated), 121 mg cholesterol, 0 g protein, 6.4 g carbohydrates, 1.2 g fiber, 203 mg sodium.
Comments
Post a Comment