Pumpkin Pie Flan

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

Ingredients:

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

Directions:
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!

More Recipes!

Pumpkin Gooey Butter Cake

Crustless Sweet Potato Pie