Pumpkin Pie Flan, Mexican dessert with a pumpkin flair, creamy smooth and the perfect ending to any meal.
Flan is a traditionally a Mexican dessert, and there are many versions. The Pumpkin Pie Flan sounded so good to make for this time of the year.
Ever since I returned from a mission trip in Mexico this summer, I have wanted to make a flan. One of my favorite times on the mission trip was when the team leaders gathered together for a late night cup of coffee. And inevitably there was always someone who would order the Flan with a forks for each of us to have a bite.
I didn't eat a bite of this flan without thinking of them.
Pumpkin Pie Flan
- 1 cup sugar, divided
2 1/2 cups whole milk
5 large eggs
1 cup pumpkin puree
1 teaspoon McCormick's Pumpkin Pie Spice
1 teaspoon vanilla
Sprinkle 1/2 cup sugar in a 9-inch round cake pan. Cook over medium-high heat, shaking pan occasionally using oven mitts, until sugar melts and turns a light golden brown; set aside.
Preheat oven to 350 degrees F. Combine the pumpkin, milk, eggs, 1/2 cup sugar, vanilla, and pumpkin pie spice in a blender, blend until smooth.
Pour mixture over caramelized sugar, and place cake pan in a roasting pan. Pour hot water into roasting pan to a depth of 1-inch.
Bake for 1 hour or until a knife inserted in center comes out clean. Refrigerate for at least 3 hours, or overnight.
Run a knife along the edge of the cake pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.
Join me for Creative Link Inspire, Weekend Potluck, Freedom Friday, and all these fabulous parties!