Reviewed: Nov. 24, 2009

Yummy! I had homemade pumpkin puree, so instead of pumpkin pie filling, I used 1 cup of the plain pumpkin (also could use canned pumpkin), a heaping 1/2 tsp of cinnamon, 1/4 tsp ginger, and 1/8 tsp nutmeg. I also increased the sugar to 3/4 cup. I didn't have allspice, so I left it out and it tasted fine. The texture of it is slightly different from regular flan because of the pumpkin, but it's delicious.

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Reviewer:

Sara P

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Reviewed: Oct. 6, 2009

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. :)

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Reviewer:

So many recipes, so little...

Cooking Level: Intermediate

Living In: Miami Beach, Florida, USA

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Reviewed: Nov. 30, 2008

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.

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rsquaredstudio

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 30, 2008

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.

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6 users found this review helpful

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mikekey

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 3, 2008

I made this for a dinner for around 50 people and it was wonderful, better than I thought it would be. I did have trouble getting it out of glass pan. I know it's good when someone wants the recipe!

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Gwendolyn

Cooking Level: Intermediate

Home Town: Gunnison, Colorado, USA

Living In: Littleton, New Hampshire, USA

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Reviewed: Oct. 18, 2008

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.

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buttongirl

Cooking Level: Intermediate

Home Town: Lakeland, Florida, USA

Living In: Franklin, Tennessee, USA

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Reviewed: May 2, 2008

Also made this in individual custard cups and it turned out great !!

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FlightRN

Cooking Level: Expert

Home Town: Westlake, Ohio, USA

Living In: Port Orange, Florida, USA

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Reviewed: Nov. 13, 2007

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.

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16 users found this review helpful