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