pumpkin flan

Name: Pumpkin Flan
Prep time: 20 min
Cook time: 1 h
Yield: 12
Cuisine: Latin American
Ingredients: 1 can(s) pumpkin, canned or cooked; 1 can(s) evaporated milk; 1 can(s) condensed milk; 6 large eggs; 1 tablespoon(s) pure vanilla extract; 1/2 teaspoon(s) pumpkin spice; 1/2 cup(s) sugar

19 Pinches 1 Photo

Ilean Maite Benvenuti

Philadelphia, PA

Updated on Oct 22, 2014

As a Puertorican every Thanxgiving I make a variety of desserts this one is a favorite. And you know what is gluten free!!!! Want to make something different for you Thanx giving dinner. This is perfect and yummy.

Rate

prep time 20 Min

cook time 1 Hr

method Bake

yield 12 serving(s)

Ingredients

1 can pumpkin, canned or cooked
1 can evaporated milk
1 can condensed milk
6 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon pumpkin spice
1/2 cup sugar

How To Make pumpkin flan

Step 1

Melt the sugar until amber color. Pour into the mold or mini molds (I use 2(8×8) aluminum mold or 12 to 15 mini aluminum molds. Pour enough caramel to cover the bottom.

Step 2

Preheat your oven 350°.
Step 3

You can blend everything by hand. But personality I prefer my blender. Just put everything in it and blend it til everything is incorporated.
Step 4

Pour the liquid in the molds. Prepare your bain marie and bake for 1 hour. Check with toothpick. So you know is completely done. Let it cool until room temperature. Then put it in the fridge for at least 3 hours.
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