Pumpkin Flan

350°F
Temperature
Temp

What you'll need

Directions

Working Method

For Pumpkin Cake, prepare 5 pounds R&H® RichCreme® Cake Base according to bag directions, adding 12 oz pastry flour, 2 pounds pumpkin puree and pumpkin pie spice to desired spice level.  Reserve.

For Pumpkin Flan, combine 8oz Whole Eggs, 12oz sweetened condensed milk, 12oz half and half, additional pumpkin pie spice, and vanilla, both to taste.

Treat a mini bundt pan with pan spray.  Deposit flan, filling to 1/3 full. Pipe in reserved cake batter into flan, filling to 2/3 full. Mix will float. Place Bundt pan in hotel pan filled halfway with water.

Bake at 350°F for 30-35 minutes. Cool completely at room temperature then chill overnight.

Depan the flan. Garnish with a dollop of VelveTop® Vanilla Pre-Whipped Non-Dairy Topping.

Load More Reviews

Pumpkin Flan

You’ll love these recipes too

Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
SUBMIT RATING
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
BACK TO RECIPE
An error occurred. Please try again.
Close