- 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
- 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.
07/29/2019
recipepes.com
pumpkin pie flan, recipe
PT15M
PT1H
5
455 calories
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