Pumpkin Flan With Gingersnap Crust

1 cup granulated sugar

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 cup canned pure pumpkin

5 large eggs

1 cup gingersnap cookie crumbs (about 24 cookies)

2 tablespoons melted butter or margarine

Heat oven to 350 degrees.

Place sugar in small, heavy-duty saucepan. Heat over medium heat, stirring frequently, for 10 minutes or until melted and caramel in color. Quickly pour into 9- or 10-inch deep-dish pie plate; swirl around bottom and side to coat.

Place sweetened condensed milk, evaporated milk, pumpkin and eggs in blender; cover and blend until smooth. Pour over caramel (pie plate will be very full). Place pie plate in large roasting pan; fill pan with water to ¾-inch depth. Carefully place in oven and bake 40-45 minutes or until knife inserted near center comes out almost clean. Remove flan from water; place on wire rack to cool completely.

Combine gingersnap crumbs and butter in medium bowl; pack mixture onto cooled flan (the gingersnap mixture should not be made in advance). Refrigerate for several hours or overnight.

To serve: Run knife around edge of dish. Invert serving plate over dish. Turn over; shake gently to release.

Serves eight.

Nutrition values per serving: 490 calories, 15 g fat (8 g saturated), 76 g carbohydrates, 2 g fiber, 12 g protein, 165 mg cholesterol, 300 mg sodium.

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