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Pumpkin Flan Recipe

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4.8 from 42 reviews

This Pumpkin Flan is a rich and creamy dessert combining the warm flavors of pumpkin puree and pumpkin pie spice with a luscious caramel base. Perfect for fall gatherings, it bakes in a water bath for a silky smooth texture and is chilled overnight to enhance its flavors.

Ingredients

Caramel

  • 200 g granulated sugar
  • 60 g water

Flan Custard

  • 4 large eggs
  • 1 can pumpkin puree (approximately 425 g)
  • 1 can condensed milk (about 395 g)
  • 1 can evaporated milk (about 354 ml)
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F to prepare for baking the flan.
  2. Make the Caramel: In a small saucepan, combine the granulated sugar and water. Stir gently to moisten all the sugar without letting it climb the sides of the pan. Heat over medium heat until the sugar dissolves and the mixture simmers. Avoid stirring once simmering starts to prevent crystallization.
  3. Cook Caramel: Increase heat to medium-high and boil the mixture for 15 minutes or until it turns a light golden color. Turn off the heat and swirl the pan gently to deepen the color to an amber shade.
  4. Pour Caramel: Carefully pour the hot caramel into an 8-inch cake pan, tilting the pan to evenly coat the bottom. Use oven mitts as the pan will be very hot. Set aside to let the caramel harden.
  5. Mix Custard: In a large mixing bowl, whisk together the eggs, pumpkin puree, condensed milk, evaporated milk, pumpkin pie spice, and vanilla extract until smooth and fully combined.
  6. Strain and Fill: Pour the custard mixture through a fine mesh sieve into the prepared pan over the hardened caramel for a smooth texture.
  7. Prepare Water Bath: Place the flan pan inside a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the flan pan to ensure gentle, even cooking.
  8. Bake: Bake in the preheated oven for about 1 hour or until a toothpick inserted in the center comes out clean and the top is firm but not sticky.
  9. Cool and Chill: Transfer the flan to a wire rack and allow it to cool to room temperature. Cover the pan and refrigerate for at least 4 hours or preferably overnight to fully set and develop flavors.
  10. Unmold Flan: To release the flan, dip the bottom of the pan in hot water for 5 to 10 minutes to soften the caramel. Run a sharp knife around the edges, place a serving plate or rimmed tray on top, invert the pan, and gently tap the top to release the flan onto the plate.

Notes

  • Use a fine mesh sieve when pouring the custard to ensure a silky, smooth flan without lumps.
  • Be careful when handling hot caramel to avoid burns; use oven mitts and pour slowly.
  • The water bath is essential to prevent the custard from cracking and helps create a creamy texture.
  • Allowing the flan to chill overnight improves flavor and makes it easier to unmold.
  • If pumpkin pie spice is unavailable, combine cinnamon, nutmeg, ginger, and cloves as a substitute.
  • Ensure the water in the water bath does not get into the custard pan to avoid waterlogging the flan.

Find it online: https://mealsbykate.com/pumpkin-flan-recipe/