Ingredients for Pumpkin Flan
- White Sugar
- Pumpkin Pie Filling
- Evaporated Milk
- 1 (14 ounce) can sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- Allspice
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How to Make Pumpkin Flan
- Preheat oven to 350°F (175°C).
- In a blender, combine the pumpkin puree, sweetened condensed milk, eggs, heavy cream, pumpkin pie spice, and vanilla extract. Blend until completely smooth.
- Strain the mixture through a fine-mesh sieve to remove any lumps.
- Carefully pour the flan mixture into individual ramekins or a large baking dish.
- Place the ramekins in a larger baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins (this creates a water bath).
- Bake for 50-60 minutes, or until the flan is set around the edges but still slightly jiggly in the center.
- Remove from the oven and let cool completely in the water bath.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flan to fully set.
- To serve, carefully run a thin knife around the edges of the flan to loosen it from the ramekins.
- Invert onto serving plates and garnish with whipped cream and a sprinkle of cinnamon or nutmeg (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
162g
Fat
23g
Carbs
19g
