Pumpkin Flan with Gingersnap Crust

INGREDIENTS

• 1 pound canned pumpkin
• 1 14 1/2oz can of condensed milk
• 1 12oz can evaporated milk
• 8 eggs
• 3 Tbsp sugar

• 1 cup sugar
  

• 1 pound gingersnap cookies
• 1/2 cup butter, melted  
  

DIRECTIONS

1. Preheat oven to 375 degrees
2. In a food processor, or blender, combine pumpkin, milks, eggs and sugar. Puree until smooth.
3. For caramel place the one cup of sugar in a heavy bottomed saucepan and cook stirring constantly over medium heat until sugar is a light amber color, about 20 minutes.
4. Pour caramel into one 9"x 4" loaf pan OR 6 8oz molds.
   
5. Pour flan mixture over the top of the caramel and place the loaf pan or molds in a water bath so water comes up about 2 inches the side of pan.
6. Bake for 15 minutes, then reduce heat to 350 and bake until set, about an hour for 8oz molds and an hour and a half for a loaf pan, until a knife inserted in the center comes out clean.
7. Cool completely in pan or molds.
   
8. Blend crust ingredients in a food processor until well blended.
9. Pack crust on top of flan and refrigerate overnight.
10. To serve, run warm knife all along sides of pan or molds and invert on a serving plate, letting caramel run over sides of flan.
    

NOTES