Serve this delicious pumpkin flan for Thanksgiving, Christmas, or whenever!
Original recipe makes 8 servings
Ingredients
1/2 cup white sugar
1 (14 ounce) can pumpkin pie filling
1 (12 ounce) can evaporated milk
1 (5 ounce) can sweetened condensed milk
6 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
1 teaspoon allspice
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PREP
10 mins
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COOK
1 hr
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READY IN
4 hrs 10 mins
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 283 kcal
Carbohydrates: 43.3 g
Cholesterol: 177 mg
Fat: 8.6 g
Fiber: 1.5 g
Protein: 9.6 g
Sodium: 240 mg