Pudim de Abobora (Pumpkin Spice Flan)

Pudim de Abobora (Pumpkin Spice Flan)

Pudim de Abobora (Pumpkin Spice Flan)

Satisfy the pumpkin craze of the season.

When it comes to pumpkin pie vs sweet potato pie, Seattle Chef Emme’s vote is… neither. Her favorite desserts are dairy-based: ice cream, custards and flans!

Fall is the time for pumpkin and flan and this recipe is the perfect sweet note to your Thanksgiving dinner.

Using milk from local farms helps support small businesses in our community. And a fun fact for Washingtonians is that milk from local dairy farms goes from farm to grocery stores in two days! These are just a couple reasons why Chef Emme always use local dairy in her recipes whenever possible.

Pudim de Abobora (Pumpkin Spice Flan)

Ingredients:

2 cups sugar
1 ½ cup whole milk
1 –14oz can condensed milk
1- 15oz pumpkin puree
3 eggs
1 tbsp cinnamon
2 tsp nutmeg
2 tsp all spice

Directions:

Preheat oven to 350°F.
Heat sugar over medium high heat until sugar is amber in color and melted. Place melted sugar inside a bundt pan.
Blend all ingredients in a blender and pour over sugar mixture.
Place bundt pan inside a large casserole pan.
Pour water into the casserole pan outside the bundt pan until the water covers the flan halfway. Bake for 1 hour or until set.
Let cool completely. Once cooled down, refrigerate overnight or at least 5 hours.
Run a knife along the edge of the pan and carefully invert onto a large rimmed platter.

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