Pumpkin Flan

    (18)
    4 hours 10 minutes

    This delicious flan uses pumpkin pie filling but it works just as well with apple or apricot if you prefer.


    18 people made this

    Ingredients
    Serves: 8 

    • 1/2 cup (100g) white sugar
    • 400g pumpkin pie filling
    • 350ml evaporated milk
    • 150ml sweetened condensed milk
    • 6 eggs
    • 1/2 cup (100g) white sugar
    • 1 teaspoon vanilla essence
    • 1 teaspoon allspice

    Directions
    Preparation:10min  ›  Cook:1hour  ›  Extra time:3hours chilling  ›  Ready in:4hours10min 

    1. Preheat oven to 190 degrees C.
    2. Melt 1/2 cup sugar in an aluminium loaf tin 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 3cm of water and place over medium heat. Move the aluminium 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 tin.
    4. Bake in preheated oven until a knife inserted in the centre comes out clean, about 1 hour. Refrigerate for at least 3 hours, or overnight.
    5. Run a knife along the edge of the loaf tin to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.

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    Reviews and Ratings
    Global Ratings:
    (18)

    Reviews in English (17)

    by
    36

    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 ended up adding the whole 10 oz. can of condensed milk. The flan came out very light and was incredibly easy to make. Next time, for a denser flan, I may substitute some or all of the evaporated milk with 1/2 and 1/2. Will make it less fluffy and more flan like. To the user who had a hard time getting it out of the pan - use a pyrex dish or loaf pan and a bit more sugar (1 cup) in the caramelization part in the beginning and be sure to coat the pan completely. This will help the flan pop right out of the dish and then there's a little more syrup to drizzle over the flan for a yummy presentation.  -  06 Oct 2009  (Review from Allrecipes USA and Canada)

    by
    30

    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 exemplified the best of both worlds. It was inexpensive and easy to make, but tasted like a million bucks, especially the leftovers two days after I'd baked it! For a creamy, delicate, more flan-like texture, I added the whole can of sweetened condensed milk and baked it for an extra half hour. The water had evaporated by about 1/2 after an hour of baking - if this is the case and you need more baking time, add more hot water and check for doneness about every 15 minutes.  -  30 Nov 2008  (Review from Allrecipes USA and Canada)

    by
    24

    Also made this in individual custard cups and it turned out great !!  -  02 May 2008  (Review from Allrecipes USA and Canada)

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