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Pumpkin Flan Recipe

Pumpkin Flan

iamwinfred
This Pumpkin Flan recipe takes everything cozy about pumpkin pie and everything silky about classic Mexican flan, then combines them into one showstopping dessert. It has a deep amber caramel sauce pooling over a rich, spiced, and impossibly smooth custard. Naturally gluten free and made mostly from pantry staples, it looks like it came from a bakery but only asks for about 20 minutes of hands-on effort.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Mexican
Servings 10 servings
Calories 290 kcal

Equipment

  • Small heavy bottomed saucepan For the caramel
  • 9 inch round cake pan or traditional flan mold
  • Large roasting pan For the water bath
  • Blender
  • Fine-mesh strainer
  • Aluminum foil
  • Instant-read thermometer
  • Wire cooling rack

Ingredients
  

For the Caramel

  • 3/4 cup granulated sugar 150g, for the caramel
  • 2 tablespoons water 30ml

For the Custard

  • 1 can sweetened condensed milk 14 ounces or 397g
  • 1 can evaporated milk 12 ounces or 354ml
  • 5 large eggs room temperature
  • 1 cup pumpkin puree about 15 ounces or 425g
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

For Serving (Optional)

  • whipped cream lightly sweetened, for serving
  • toasted pecans or pepitas for garnish
  • vanilla ice cream for serving
  • fresh berries for serving
  • extra pumpkin pie spice or cinnamon for dusting

Instructions
 

  • Add granulated sugar and water to a small, heavy bottomed saucepan over medium heat. Let sit undisturbed for 1-2 minutes, then swirl gently by the handle (do not stir) and cook 6-8 minutes until deep amber. Remove from heat immediately.
  • Working quickly, pour hot caramel into a 9 inch round cake pan or flan mold. Tilt and rotate the pan to coat the bottom evenly. Set aside on a heatproof surface to cool and harden.
  • Preheat oven to 325°F (163°C) with a rack in the center position. Bring a kettle or pot of water to a boil for the water bath.
  • Add sweetened condensed milk, evaporated milk, eggs, pumpkin puree, pumpkin pie spice, vanilla extract, and salt to a blender. Blend on medium speed for 30-45 seconds until completely smooth. Pour through a fine mesh strainer into a large bowl.
  • Pour strained custard slowly over the hardened caramel in the prepared pan. Cover tightly with aluminum foil. Set the covered pan inside a large roasting pan and carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the custard pan.
  • Place roasting pan on the center oven rack and bake for 55-65 minutes. The center should jiggle slightly like set gelatin while the edges stay firm, or reach about 175°F (79°C) on an instant read thermometer. Carefully remove the custard pan from the water bath and set on a wire cooling rack.
  • Let flan cool at room temperature for about 30 minutes with the foil still on. Remove foil, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight.
  • Run a thin knife around the edge of the pan to loosen the custard. Place a large serving plate upside down over the pan, then quickly and confidently flip both together. Lift the pan away slowly, letting the caramel sauce cascade down over the flan before slicing and serving.

Notes

  • Do not walk away from the caramel once it starts melting, since it can go from perfect to burnt within seconds.
  • Blend the custard rather than whisking it by hand for the smoothest possible texture.
  • Always strain the custard before baking, even if it looks smooth already.
  • Use room temperature eggs so they blend evenly into the milk mixture.
  • Resist the urge to open the oven door repeatedly, since temperature swings can cause cracking.
  • Chill the flan for the full recommended time before unmolding, since a warm flan is much more likely to fall apart.
  • Store leftover flan covered in the refrigerator for up to 4 days. Serve straight from the refrigerator.
  • Avoid freezing, as the texture of the custard tends to separate and turn watery once thawed.
  • Make up to 2 days in advance and keep covered in the refrigerator until ready to unmold and serve.
  • Variations: Add 1 tablespoon instant espresso powder for coffee pumpkin flan; stir in 2 tablespoons bourbon for bourbon pumpkin flan; blend in 4 ounces softened cream cheese for cream cheese pumpkin flan; divide among 8-10 ramekins and bake 35-40 minutes for individual flans; swap granulated sugar for maple sugar in the caramel for maple pumpkin flan.

Nutrition

Serving: 1SliceCalories: 290kcalCarbohydrates: 45gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 110mgSodium: 140mgPotassium: 380mgFiber: 1gSugar: 42gVitamin A: 120IUVitamin C: 4mgCalcium: 20mgIron: 6mg
Keyword caramel custard, fall dessert, mexican flan, pumpkin dessert, pumpkin flan
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