Pumpkin Flan
Every year when I make pumpkin pie for Thanksgiving, I have leftover pumpkin pie filling. It’s never enough to make a second pie, so I started baking the leftover filling and my family loves it. They call it Pumpkin Flan because it reminds them of a creamy smooth custard. This leftover dish is as good as the pumpkin pie, and is an exciting gluten-free option if you want to avoid pie crust.
Instructions
1. Preheat the oven to 350 degrees F.
2. Lightly butter a baking dish and pour in the leftover pumpkin filling.
3. Bake until a toothpick stuck in the center comes out smooth. The time will depend on how much filling you have and the depth of your baking dish. Start checking after 20 minutes. Once when I cooked it, this small dish took about 35 minutes to cook.
Notes
I use a small but deep baking dish for baking the pie filling. Because of the depth of the baking dish, the filling must cook longer than a pie that is thinner. The result is firmer than a pumpkin pie. It is almost custard-like. I find it irresistible.
Find it online: https://dinnerwithcaterina.com/pumpkin-flan/