Pumpkin Pie Flan

Preheat oven to 375 degrees F (190 degrees C).

Melt 1/2 cup sugar in an aluminum loaf pan and heat over medium heat. Continue to cook until it caramelizes being careful to not burn the sugar. Fill a large pot of water with about 1 inch of water and place over medium heat. Move the aluminum pan into the large pot and set into the water.

Combine the pumpkin pie filling evaporated milk condensed milk eggs 1/2 cup sugar vanilla and allspice in a blender blend until smooth. Pour the mixture into the loaf pan.

Bake in preheated oven until a knife inserted in the center comes out clean about 1 hour. Refrigerate for at least 3 hours or overnight.

Run a knife along the edge of the loaf pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.