Tired of watching others eat pumpkin pie? Here is a great alternative that is gluten free. I think it is better than pie!
1/2 cup granulated sugar
3/4 cup light-brown
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1 cup canned cooked pumpkin puree
1 1/2 cup half and half
5 large eggs, beaten
1 teaspoon pure vanilla extract check for GF
Preheat oven to 350 degrees
*You will need a 9 inch cake pan and a roasting pan large enough to set the cake pan in.
Put granulated sugar into a 9 inch cake pan and set on the center oven rack. Bake until sugar is melted about 8 to 12 minutes. Take out of the oven. Swirl to cover the bottom of the pan with caramel. Set aside. Be sure to watch carefully while in the oven!
In a large bowl whisk together next 5 ingredients. Stir in pumpkin.
In a medium bowl, whisk together the rest of the ingredients. Then thoroughly mix into the large bowl with the pumpkin mixture.
Set the cake pan with the caramel into a large roasting pan and pour the custard over it. Put it into the oven and fill with hot tap water halfway up the sides.
Bake 1 hour and 10 minutes or until custard is set. (Remove cake pan carefully from the water and let the water cool in the oven.) Cool the flan then chill in the refrigerator. Run a knife around the edge and invert on to a rimmed plate. Enjoy!
This dessert is easy to take along. Keep it in the pan in a cold cooler. Remove it from the pan just before eating.
adapted from Martha Stewart