Pumpkin Pie Flan

10:07 AM
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 to 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 fork 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.

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Kay Little
Kay Little

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