Cinnamon Pumpkin Flan a dessert both creamy and custardy at the same time! A very “company-worthy” recipe, and ideal for Thanksgiving and other holiday meals since it contains pumpkin.
Melt 1/2 cup sugar over low heat until the sugar forms a golden syrup. Stir constantly to prevent burning.
Pour immediately into a shallow cake pan (8" x 8" x 2") or a 9" pie plate, turning and rolling pan from side to side to coat with caramel. Set aside.
Preheat the oven to 350 degrees F.
Combine 3/4 cup sugar with cinnamon. Add pumpkin and eggs. Mix well. Stir in the evaporated milk, water and vanilla extract. Mix well and turn into the caramel-coated pan.
Set in a pan of very hot water. Water should come halfway up the sides of the smaller pan.
Bake for 1 1/4 hours (75 minutes) or until knife inserted into the center of the filling comes out clean.
Cool and then refrigerate several hours or overnight until well chilled. To serve, run a spatula or knife around the inside of the pan, loosening the cinnamon pumpkin flan from the pan.
Invert cinnamon pumpkin flan onto a serving platter and cut into squares or wedges.
Whip the heavy cream until soft peaks form. Stir in sugar and ginger. Add a dollop of whipped cream to each serving of cinnamon pumpkin flan and dust with cinnamon.