How To Make Pumpkin Flan: A Rich And Velvety Fall Treat
A creamy and spiced custard dessert made with pumpkin, perfect for autumn gatherings. This pumpkin flan is rich, smooth, and easy to make!
Ingredients
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
For the Pumpkin Flan Mixture:
- 4 large eggs
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz ) can evaporated milk
- 1 cup pumpkin puree
- 1 tbsp vanilla extract
- 1 tbsp ground cinnamon
- 1/2 tbsp ground nutmeg
Instructions
Prepare the Caramel:
- In a small saucepan, combine sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns a deep amber color (about 10-12 minutes).
- Immediately pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to cool.
Make the Pumpkin Flan Batter:
- In a blender, combine eggs, condensed milk, evaporated milk, pumpkin puree, vanilla extract, cinnamon, and nutmeg. Blend until smooth.
- Strain the mixture through a fine-mesh sieve into a large bowl to remove air bubbles.
Bake the Flan:
- Preheat the oven to 350°F (175°C).
- Pour the flan mixture over the cooled caramel in the baking dish. Place the dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish.
- Bake for 50-60 minutes, or until the flan is set but still jiggles slightly in the center.
Cool and Unmold:
- Remove the flan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the dish and invert onto a serving plate.
Notes
1. Ingredient Substitutions
- Use canned pumpkin puree (not pie filling) or make your own.
- Substitute evaporated milk with whole milk or half-and-half.
- Adjust spices (cinnamon, nutmeg) to taste or add cloves/ginger for extra warmth.
2. Baking Tips
- Always use a water bath to prevent cracking.
- Bake until the edges are set but the center jiggles slightly.
- Cool completely at room temperature before refrigerating.
3. Storage & Serving
- Store in the fridge for up to 5 days; cover tightly with plastic wrap.
- To unmold, dip the dish in warm water for 10-15 seconds before inverting.
- Serve with whipped cream, caramel drizzle, or toasted pecans.
4. Troubleshooting
- Fix grainy caramel by adding a tablespoon of water and reheating gently.
- Strain the batter to avoid air bubbles for a smooth texture.
- Avoid overbaking to prevent cracks.
5. Variations
- Add extra spices (cinnamon, nutmeg, cloves) for a spiced twist.
- Replace some sugar with maple syrup for a deeper flavor.
- Add espresso for a coffee-infused version.