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  Quick pumpkin flan
 
           
 
Step aside, pumpkin pie. This holiday, luscious Pumpkin Flan is the star of the dessert table!
     
  Por  Pedro M. Santiago.
   
 

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1 box (5.75 oz.) flan with caramel – custard spanish style
1 can (13.5 oz.) coconut milk or light coconut milk
1 cup Whole milk
1 ½ cups canned, unseasoned pumpkin puree
1/8 tsp. ground cinnamon
Directions:
Spread caramel from flan box on bottom of 4-cup mold or evenly divide among eight 4-oz. ramekins ; set aside.
Add coconut milk, milk, pumpkin puree and cinnamon to small saucepan over medium-high heat, whisking to combine. Whisk remaining contents of flan box into coconut milk mixture. Bring mixture to boil, whisking occasionally until smooth and combined. Pour pumpkin mixture in prepared mold; cover with plastic wrap. Transfer mold to refrigerator. Chill until cold and firm, at least 4 hours, or up to 24 hours.
To unmold, run thin knife around edges of mold. Invert onto serving plate.
   
 
 
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