- 3/4 cup granulated sugar
- 2 large eggs
- 2 large egg whites
- 1 cup canned pumpkin puree
- 1/2 cup grade B or dark grade A maple syrup (grade B is more flavorful, available online)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 can (12 ounces) evaporated milk
In a heavy-bottomed 2-quart saucepan, heat the sugar over medium heat, stirring constantly, until the sugar is melted, smooth, and golden brown in color. Pour into the 8-inch square baking dish. Pick the dish up out of the hot water immediately and swirl to coat the bottom with the caramel. Place the baking dish back in the larger dish of water and set aside.
Beat the eggs with the pumpkin, maple syrup, spices, vanilla, and salt. Whisk in the milk until well blended. Pour over the caramel layer. Bake for 50 to 60 minutes or longer, until a knife inserted into the center of the flan comes out clean. Remove the flan to a rack and cool. Refrigerate to chill thoroughly, for about 4 hours or overnight.
To unmold, place the pan in about 1/2 inch of warm water for about 30 seconds. Run a knife or small spatula around the edge of the flan to separate the sides flan from the baking dish. Jiggle the dish gently to loosen the bottom more then place a platter or serving plate over the top of the baking dish. Invert and jiggle gently until the flan releases to the serving plate. Let stand for a few seconds to let excess caramel adhering to the baking dish drip onto the flan. Cut into squares or triangles to serve. Spoon a little of the caramel sauce over each serving.
Serves 6 to 8.