"Serve this delicious pumpkin flan for Thanksgiving, Christmas, or whenever!" — SR1958
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1 (14 ounce) can
pumpkin pie filling
1 (12 ounce) can
1 (5 ounce) can
sweetened condensed milk
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 carmelization 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. :)
I must have done something wrong. Did not comeout of pan at all. Sugar topping boiled out of pan when cooking. Flan was kind of grainy, not smooth like normal flan.
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.
Also made this in individual custard cups and it turned out great !!
Yummy, a great combination of two of my favorite desserts.
For a more pumpkiny flavour you can double the pumkin and then it turns out almost exactly like pumpkin pie filling without the crust.
This made a tasty change from pumpkin pie. Nice smooth texture. I made this more diabetic friendly by using homemade sugar-free condensed milk, and Splenda Baking Blend for the caramel.
First time making flan and it came out great. On the advice of another reviewer, I used more condensed milk (about three to four more ounces). I used a 9" round aluminum pan and baked it for one hour in a hot water bath with a kitchen towel under the flan pan. I removed it from the oven and let it cool in the water bath before refrigerating. My family loves flan so I tried this one for Christmas and everyone liked it. As other reviewers stated, it was similar to pumpkin pie without the crust.
This is a great recipe and it turned out perfectly. My mother-in-law who is Cuban raved about this and asked me to make it the next time she visits. I think it tasted like pumpkin pie without a crust and the texture was different than original flan because of the pumpkin. I prefer the creaminess of flan so I gave this recipe 4 stars.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Pie Flan
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 78
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