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Pumpkin Pie Flan

Rated as 4.22 out of 5 Stars

"Serve this delicious pumpkin flan for Thanksgiving, Christmas, or whenever!"
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Ingredients

4 h 10 m servings 283 cals
Original recipe yields 8 servings

Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt 1/2 cup sugar in an aluminum loaf pan and heat over medium heat. Continue to cook until it caramelizes, being careful to not burn the sugar. Fill a large pot of water with about 1 inch of water and place over medium heat. Move the aluminum pan into the large pot and set into the water.
  3. Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, 1/2 cup sugar, vanilla, and allspice in a blender, blend until smooth. Pour the mixture into the loaf pan.
  4. Bake in preheated oven until a knife inserted in the center comes out clean, about 1 hour. Refrigerate for at least 3 hours, or overnight.
  5. Run a knife along the edge of the loaf pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.

Nutrition Facts


Per Serving: 283 calories; 8.6 g fat; 43.3 g carbohydrates; 9.6 g protein; 158 mg cholesterol; 240 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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.

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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 ...

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 exemplifi...

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 on...

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 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 ...

This is so good!! Thanks for sharing. :) I made it for a couple of gatherings and everyone asked for the recipe. I'd never made a flan or a pumpkin pie before so this was totally new. Love...