STREAMING NOW: The Delicious Miss Dahl

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Cooking Light's 1996 Annual Cookbook. Can be garnished with cinnamon sticks and orange rind curls for a pretty presentation.”
1hr 25mins

Ingredients Nutrition

  • 1 cup sugar, divided
  • 1 (16 ounce) can pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 12 teaspoon maple extract
  • 12 cup skim milk
  • 14 cup unsweetened orange juice
  • 1 (12 ounce) can evaporated skim milk
  • 4 egg whites, lightly beaten
  • 2 egg yolks, lightly beaten


  1. Place 1/2 c sugar in a saucepan. Cook over medium heat, stirring constantly, until sugar melts and is light brown. Pour melted sugar into a 10-inch pieplate, tilting to coat bottom; set aside.
  2. Combine remaining 1/2 c sugar, pumpkin, and next 3 ingredients, stirring well. Add skim milk and next 4 ingredients; stir well. Pour pumpkin mixture into prepared pieplate; place in a large shallow pan. Pour hot water into pan to depth of 1 inch.
  3. Bake @ 350 degrees for 1 hour and 5 minutes or until a knife inserted in center comes out clean. Remove pieplate from water and let cool on wire rack.
  4. Cover and chill at least 4 hours. Loosen edges of flan with a knife; invert onto a rimmed serving plate. Serve cold.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a