As you know, I am not a fan of pumpkin pie. So for the past couple of Thanksgiving I have been trying to create and serve something unique but still in keeping with the holiday. This year I decided to make Pumpkin Leche Flan. Leche flan is a classic Filipino dessert and similar to the Spanish or Latin American flan.

For this recipe, you first need to prepare the caramel sauce. Place 3/4 cup white sugar in a thick bottomed sauce pan. Once the sugar starts to melt, swirl the pan and allow to melt and caramelize. Do not stir. It takes a bit of patience and time to make caramel. You need to wait until sugar turns into a golden color. Then immediately pour and equally divide into your ramekins and set aside.



In another bowl, whisk together 1 can evaporated milk, 1 can condensed milk, 5 eggyolks, 2 whole eggs, 1 tsp. Vanilla. 1/4 tsp. Nutmeg and 1/4 tsp. Cinnamon. Strain two to three times to remove bubbles and for a smoother flan. Then evenly divide mixture onto your ramekins and cover tightly with aluminum foil. Place ramekins in a roasting or deep enough pan and place inside oven. Carefully pour hot water until it reaches halfway side of your ramekin. Bake for one hour in a 350 F oven.


When done let it cool to room temperature before placing in the fridge for an hour or so.


To serve, run a very thin knife around the edge of the flan and invert onto plate.