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Pumpkin Flan in a Pastry Shell

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Part pumpkin pie, part pumpkin flan, this dessert has a traditional pate brisee shell, but updated with caramel.

Source: Martha Stewart Living, November 1996
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Ingredients

Directions

Cook's Notes

If you do not use the exact sizes of the pans called for in this recipe, just be sure that they are close to these sizes and that the pastry shell you make is slightly larger than the custard.

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