Pumpkin Pie Flan

Ingredients

• 0.5 cups white sugar
• 1 can pumpkin pie filling , 14 ounce
• 1 can evaporated milk , 12 ounce
• 1 can sweetened condensed milk , 5 ounce
• 6 eggs
• 0.5 cups white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon allspice

Instructions

1. 1

   Preheat oven to 375 degrees F (190 degrees C).

2. 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. 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. 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. 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.