I like to call them “cooking carnivals” a day when all I do is cook and bake. I almost wish I could take it a step further and hang a sign on my door that lets everyone know to stay out of the kitchen. Last week I was having one of those days. I made chorizo stuffing, sweet potato casserole, gingerbread pumpkin empanadas and then I realized I had all the ingredients to make a flan with some of the left over items from the dishes I had created. Here it is, my first pumpkin flan. I never got to taste it myself, it was gone before I knew it. Happy Holidays!
Ingredients for Pumpkin Flan:
- 1/2 – cup cajeta
- 4 – ounces cream cheese (room temperature)
- 1 – 12 0z. can of evaporated milk
- 1 – 14 oz. can of sweetened condensed milk
- 1 – tablespoon vanilla extract
- 5 – large eggs
- 1 – cup canned or fresh pumpkin puree
- 1/2 – teaspoon pumpkin pie spice
- pomegranate seeds
Preheat oven to 350 degrees fahrenheit
Spray a bundt pan with a non stick baking spray, then fill the bottom with cajeta.
In a blender add cream cheese, evaporated milk, sweetened condensed milk, vanilla extract, eggs, pumpkin puree, and pumpkin pie spice. Blend for a minute or until completely combined. Pour flan mixture over the cajeta filled bundt pan.
Cover the pan with aluminum foil and place inside a large pyrex baking dish. Pour hot water into the pyrex baking dish to fill up half way.
Then place the baking dish into the oven and bake for 1 hour.
Once out of the oven, remove from water bath and uncover to allow cooling. Run a small knife around the edge to ensure it from sticking. Let the flan rest for two hours then flip it over onto a plate. Slowly lift pan up away from plate. Then put in the fridge for 5 hours or overnight. When ready to serve sprinkle with pomegranate seeds. ENJOY!!!!!!