Pumpkin Flan With Gingersnap Crust - cooking recipe

Ingredients

1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
8 eggs
1 cup sugar
3 tablespoons sugar
1 (16 ounce) box gingersnap cookies
1/2 cup butter, melted

Preparation

Preheat oven to 350 degrees.
Mix pumpkin, sweetened condensed milk, evaporated milk, 8 eggs and 3 tablespoons sugar until smooth. Set aside.
Heat 1 cup of sugar in a saucepan until melted and amber in color (approximately 20 minutes).
Immediately pour melted sugar into a 9 x 5 inch loaf pan.
Pour pumpkin mixture into pan on top of the caramel.
Place loaf pan in a deep baking dish partially filled with hot water.
Bake until flan is set, (about 50 minutes) or until knife comes out clean.
Remove from oven and cool completely on a wire rack.
Combine cookies and melted butter in a food processor until well blended.
Pack the cookie mixture on top of the cooled flan.
Refrigerate at least 8 hours.
Run a small knife along the edges of the mold to loosen; invert onto a serving plate.