Pumpkin Flan Recipe -

Pumpkin Flan Recipe

Looking for a delicious and simple dessert for the coming holidays? This Pumpkin Flan Recipe will stop your search! This delightful dessert is made with a combination of creamy custard and rich caramel. If all this is not impressive enough, the custard has the amazing flavors of the fall like pumpkin puree and hints of spices such as nutmeg and cinnamon. Every bite of this Pumpkin flan will satisfy the sweet tooth of the most demanding guess. And did I mention your dinner table will look amazing?

4.50 from 4 votes

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Course: Dessert

Keyword: creamy custard,, easy, Thanksgiving dessert,

Prep Time: 10

Cook Time: 50

Resting time: 30

Total Time: 1 30

Servings: 10 servings

Calories: 103kcal

Author: Evelyn Savinon ( A Simple Tweak)

Ingredients

Instructions

How to Make Pumpkin Flan:

To make the caramel sauce add 1 cup of granulated white sugar into a saucepan. Then add 1/3 cup of water and place on the stove over medium-high heat. You will start to notice the sugar dissolving or sometimes it is needed to stir once to help the process. The sugar will start to look bubbly and with a pale white color.
Next, you will start to see the transformation. The pale white color starts to look light amber, much like the color of honey. This is your signal that the caramel sauce is ready. Make sure to have your baking dish nearby.
Proceed to pour the caramel into the baking dish. To make this recipe I use two 6 inch baking pans. I'm doing this because I want to share one of those with a family member. However, you can use a 9-inch cake pan to make just one Pumpkin Flan. As fast as possible pour the caramel into the baking pan. In my case, I have two 6 inch pans so I divided the caramel equally between them.
Carefully tilt to coat the sides of the baking pan with caramel sauce. Then place them into a large enough for the sizes of your baking pan and set aside. Just for you to have an idea, I use my turkey baking pan as is big enough to put my two baking pans.

How to make the Flan Custard:

Preheat the oven to 350°f.
In a large mixing bowl combine 3 large eggs (room temperature), and ½ cup pumpkin puree,1 teaspoon cinnamon, and1 teaspoon vanilla extract. Slightly whisk to combine.
Then, add 1 (14 oz) can sweetened condensed milk, 1 (12 oz) can evaporate milk, and ½ teaspoon nutmeg, or pumpkin spice and whisk until all ingredients are well combined.
Next, pour the custard mixture into the baking pans with the caramel (in my case equally divided into two). And now the other important step, please don't skip this: The baño de maria which is pouring enough hot water into the large baking sheet to come halfway to the top. This is an essential part of making the flan.
Place them in the oven for about 50 to 60 minutes.
After 50 minutes has passed, remove from the oven and out of the large baking pan with hot water. Place them in a cooling rack or as I did on two kitchen mittens over the counter and let them cool down completely. Then cover with plastic wrap and chill in the refrigerator until ready to serve.
When ready to serve, use a small knife to carefully loosen the edges of the flan. Then, carefully invert into a serving plate, ideally with edges or big enough, as there is a lot of caramel. Did I mention that's my favorite part :)

Notes

How do I know when the flan is ready?
One trick to know if the flan is ready is to insert a toothpick in the center of the baking pan, if it comes out clean, that is a very accurate signal that the flan is ready to come out of the oven.

Tip:

This is a recipe that I prefer to do the night before any celebrations. The flan tastes much better when chilling so it is ideal to place it in the fridge overnight. I understand it's a lot of waiting for this dessert but Trust me it is worth it!

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