Pumpkin Flan

Preheat your oven to 375 degrees Fahrenheit, or 190 degrees Celsius, for optimal results.

Melt half a cup of sugar in an aluminum loaf pan over medium heat until it reaches a deep amber color, taking care not to scorch the sugar. Place a large pot of water on the stovetop and bring it to a simmer, adding about an inch of water to the pot. Gently transfer the aluminum pan into the pot, making sure not to splash any water.

In a blender, combine pumpkin pie filling, evaporated milk, condensed milk, eggs, half a cup of sugar, vanilla extract, and allspice. Blend the mixture until it's smooth and well combined.

Pour the pumpkin mixture into the prepared loaf pan, making sure to fill it evenly.

Bake the flan in a preheated oven for about 1 hour, or until a knife inserted into the center comes out clean. Remove it from the oven and refrigerate for at least 3 hours, or overnight to allow the flavors to meld.

Once chilled, run a knife along the edge of the loaf pan to loosen the flan. Carefully invert the pan onto a serving plate and give it a gentle tap to release the dessert.

At this point, your flan is ready to be served and enjoyed.