Pumpkin Pie Flan The Best Recipes

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Pumpkin Pie Flan

"Serve this delicious pumpkin flan for Thanksgiving, Christmas, or each time!"

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

Instructions :

Prep : 10M Cook : 8M Ready in : 4H10M
  • Preheat oven to 375 ranges F (190 levels C).
  • Melt half of cup sugar in an aluminum loaf pan and heat over medium heat. Continue to prepare dinner until it caramelizes, being careful to now not burn the sugar. Fill a massive pot of water with approximately 1 inch of water and location over medium warmth. Move the aluminum pan into the big 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, combo till easy. Pour the aggregate into the loaf pan.
  • Bake in preheated oven until a knife inserted inside the middle comes out smooth, about 1 hour. Refrigerate for at the least three hours, or in a single day.
  • Run a knife alongside the threshold of the loaf pan to loosen the flan. Invert the pan onto a serving plate and tap to launch the dessert.

Notes :

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