New Mexico pumpkin flan

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
  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.

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