Description
This Pumpkin Flan recipe captures the essence of fall in a delectable dessert that is sure to impress.
Ingredients
Scale
- 1 cup granulated sugar (for the caramel)
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup pumpkin puree (not pumpkin pie filling)
- 4 large eggs (room temperature for best results)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (a blend of cinnamon, nutmeg, ginger, and cloves)
Instructions
- Begin by preparing the caramel. In a medium saucepan, add 1 cup of granulated sugar, and heat it over medium heat while stirring constantly. As the sugar heats, it will gradually melt and transform into a golden caramel. Keep an eye on it! This process takes about 5 to 7 minutes, and you want to stop stirring when you see it turn to a rich amber color. Quickly pour the melted caramel into the bottom of your flan mold or a round oven-safe baking dish. Tilt and swirl the dish slightly to coat the bottom evenly, then set it aside to cool and harden.
- Next, it’s time to create the pumpkin mixture. In a large mixing bowl, whisk together the evaporated milk, sweetened condensed milk, pumpkin puree, eggs, vanilla extract, and pumpkin pie spice. The goal here is to ensure a smooth, creamy batter with no lumps. This mixture serves as the foundation for your flan and will be packed with fall flavors.
- Once your caramel has cooled and set, carefully pour the pumpkin mixture over the caramel layer in the mold. You’ll notice that the caramel will remain at the bottom; however, as it bakes, the flan will rise, and the caramel will create a sumptuous sauce.
- To ensure that your flan bakes evenly and retains its creamy texture, it’s essential to create a water bath. Place your flan mold inside a larger baking dish, and then pour hot water into the larger dish, making sure that it reaches about halfway up the sides of the flan mold. This technique is key to achieving perfectly cooked flan.
- Preheat your oven to 350°F (175°C). With utmost caution, transfer the baking dish (with the water bath) into the oven. Bake the flan for 50 to 60 minutes. You’ll know it’s done when the center is just set—slightly jiggly but not liquid. Pay attention to the time, as overbaking can result in a tough texture.
- After baking, carefully remove the flan mold from the water bath using kitchen towels or gloves—they will be hot! Allow the flan to cool to room temperature before refrigerating. It’s best to let it chill for at least 4 hours or, for even more flavor depth, overnight. This cooling period allows the flavors to meld beautifully.
- When you’re ready to serve, run a knife around the edge of the flan to detach it from the mold. Then, place a serving plate on top of the mold and gently flip it over. Watch as the luscious caramel drizzles down the sides, creating a stunning presentation. Slice and savor this creamy Pumpkin Flan while it’s still chilled, and feel free to drizzle on some extra caramel sauce for good measure!
Notes
This flan is versatile; consider adding a splash of maple syrup to the pumpkin mixture for a deeper sweetness. If you want a richer taste, you can substitute part of the evaporated milk with heavy cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 150 mg
- Protein: 8 g