Pumpkin Pie Flan Best Dishes

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Pumpkin Pie Flan

"Serve this scrumptious pumpkin flan for Thanksgiving, Christmas, or on every occasion!"

Ingredients :

half of 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
half cup white sugar
1 teaspoon vanilla extract
1 teaspoon allspice

Instructions :

Prep : 10M	Cook : 8M	Ready in : 4H10M

Preheat oven to 375 stages F (one hundred ninety ranges C).
Melt half of cup sugar in an aluminum loaf pan and warmth over medium warmness. Continue to cook until it caramelizes, being cautious to now not burn the sugar. Fill a big pot of water with about 1 inch of water and location 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, mixture till smooth. Pour the mixture into the loaf pan.
Bake in preheated oven until a knife inserted within the center comes out clean, approximately 1 hour. Refrigerate for as a minimum 3 hours, or overnight.
Run a knife alongside the brink of the loaf pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.

Notes :

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