This is a flan/pumpkin cheesecake combo. If that is the sort of thing, you're into. A perfect dessert for Thanksgiving to share with your family and friends
Let's get started.
Pumpkin Flan
1 15 oz. can Pure Pumpkin Puree
1 12 oz. can Evaporated Milk
1 14 oz. can Sweetened Condensed Milk
1 8 oz. package of Cream Cheese, softened
5 Eggs
2 Tsp. Vanilla Extract
1 Tsp. Pumpkin Pie Spice
Caramel
1 Cup Granulated Sugar
1 Tbsp. Water
Pre heat the oven to 350 degrees F.
Using a small saucepan, add the sugar and cook on medium low until it just dissolves, mix and let caramelize for a 30 - 65 seconds. Once it is light brown remove from heat and pour into a pie dish.
In a food processor or blender mix the sweetened condensed milk, eggs, evaporated milk, pumpkin puree, cream cheese, vanilla, and pumpkin pie spice until combined.
Pour into the pie dish and cover with aluminum foil. Place the pie dish in the middle of a roasting pan and fill it halfway up the pie dish with boiling hot water.
Bake for 1 hour and 25 minutes - depending on your oven. Stick a toothpick into the flan and it should come out clean once it's ready.
Remove the pie from the oven and let it completely cool. Once cooled place it in the refrigerator for a minimum of 4 hours.
Run a knife through the side of the pie dish and flip onto a serving platter.
Serve and enjoy.
*Note this can be made the day before.
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