This Pumpkin Flan is from the November 2010 issue of Woman’s Day Magazine that someone left at the Bottger Mansion of Old Town. This has to be the easiest recipe ever. If you’re going to a potluck Thanksgiving dinner and want to take something different than pumpkin pie, this is easy to make well ahead of time. No baking!

Print Recipe

Desserts--New Mexico pumpkin flan

adapted from a recipe in Woman's Day magazine

Course

Dessert

Servings

Ingredients

• 1/2 cup pine nuts, toasted (optional)
• 1 3 ounce box flan with caramel sauce mix (Jello or Royal brand)
• 1 cup pumpkin pie filling from a can (not 100% pumpkin puree–you need the spices)
• 1 cup French vanilla coffee creamer (or just use milk)

Course Dessert Servings Ingredients 1/2 cup pine nuts, toasted (optional) 1 3 ounce box flan with caramel sauce mix (Jello or Royal brand) 1 cup pumpkin pie filling from a can (not 100% pumpkin puree–you need the spices) 1 cup French vanilla coffee creamer (or just use milk)

Instructions

1. Place four 6-oz custard cups or ramekins on a tray. Place one-fourth of the pine nuts in the bottom of each cup.
2. Follow the directions on the flan box, substituting 1 cup of the pumpkin pie mix and 1 cup vanilla creamer (or milk) for the 2 cups of milk.
3. Refrigerate 1 hour or until firm.
4. To un-mold, run a small metal spatula or knife around the edge of each flan, top with a serving plate, hold them together and flip over to invert. Shake gently to loosen, then lift off cups.