Pumpkin Pie Flan

Pumpkin Pie Flan

17
SR1958 0

"Serve this delicious pumpkin flan for Thanksgiving, Christmas, or whenever!"

Ingredients

4 h 10 m {{adjustedServings}} servings 283 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  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.
  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.
  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.
  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.
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Reviews

17
  1. 18 Ratings

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Great recipe. The four star rating is only because I changed the recipe a bit. I used regular pumpkin filling and added my own spices. I make a lot of flans, so I also like a creamier taste and ...

This got RAVE reviews at Thanksgiving and I'll definitely be making it again! I love pumpkin pie but dislike crust so I was looking for an alternative. I love flan too, and this recipe exemplifi...

Also made this in individual custard cups and it turned out great !!