Pumpkin Flan Recipe

Name: Pumpkin Flan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar, divided; 1 (16 ounce) can pumpkin; 1 teaspoon pumpkin pie spice; 1 teaspoon vanilla extract; ½ teaspoon maple extract; ½ cup skim milk; ¼ cup unsweetened orange juice; 1 (12 ounce) can evaporated skim milk; 4 egg whites, lightly beaten; 2 egg yolks, lightly beaten

Servings: persons

1 cup sugar, divided
1 (16 ounce) can pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon maple extract
½ cup skim milk
¼ cup unsweetened orange juice
1 (12 ounce) can evaporated skim milk
4 egg whites, lightly beaten
2 egg yolks, lightly beaten

1
Place 1/2 c sugar in a saucepan.
2
Cook over medium heat, stirring constantly, until sugar melts and is light brown.
3
Pour melted sugar into a 10-inch pieplate, tilting to coat bottom; set aside.
4
Combine remaining 1/2 c sugar, pumpkin, and next 3 ingredients, stirring well.
5
Add skim milk and next 4 ingredients; stir well.
6
Pour pumpkin mixture into prepared pieplate; place in a large shallow pan.
7
Pour hot water into pan to depth of 1 inch.
8
Bake @ 350 degrees for 1 hour and 5 minutes or until a knife inserted in center comes out clean.
9
Remove pieplate from water and let cool on wire rack.
10
Cover and chill at least 4 hours.
11
Loosen edges of flan with a knife; invert onto a rimmed serving plate.
12
Serve cold.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup sugar, divided, 1 (16 ounce) can pumpkin, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, and more.

Yes, Pumpkin Flan falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Flan

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