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Pumpkin Pie Flan

4

250 min

Pumpkin Pie Flan

Pumpkin Pie Flan Photo 1

Category

Pie Recipes

Time

250 min

Serving

8 persons

Calories

283

Rating

4.00★ (18)

Cuisine

Mexican
Author: Victoria Buriak
Serve this delicious pumpkin flan for Thanksgiving, Christmas, or whenever!

Ingredients

  • white sugar: 0.5 cup
  • pumpkin pie filling: 1 can (14 ounce can)
  • evaporated milk: 1 can (12 ounce can)
  • sweetened condensed milk: 1 can (5 ounce can)
  • eggs: 6 piece
  • white sugar: 0.5 cup
  • vanilla extract: 1 tsp
  • allspice: 1 tsp

Metric Conversion

Stages of cooking

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  1. Preheat oven to 375 degrees F (190 degrees C).
    Pumpkin Pie Flan Photo 2
  2. Melt 1/2 cup sugar in an aluminum loaf pan and heat over medium heat. Continue to cook until it caramelizes, being careful to not burn the sugar. Fill a large pot of water with about 1 inch of water and place over medium heat. Move the aluminum pan into the large pot and set into the water.
    Pumpkin Pie Flan Photo 3
  3. Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, 1/2 cup sugar, vanilla, and allspice in a blender, blend until smooth. Pour the mixture into the loaf pan.
    Pumpkin Pie Flan Photo 4
  4. Bake in preheated oven until a knife inserted in the center comes out clean, about 1 hour. Refrigerate for at least 3 hours, or overnight.
    Pumpkin Pie Flan Photo 5
  5. Run a knife along the edge of the loaf pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.
    Pumpkin Pie Flan Photo 6

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