Easy Pumpkin Flan Recipe
Serve Pumpkin Flan when you want a smooth pumpkin custard flavored with warm spices and topped with homemade caramel sauce instead of traditional pumpkin pie.
Servings 8 people
Calories371.9 kcal
Cost $ 1.50 per person
Equipment
- oven
- blender
- pan
Ingredients
For the Caramel Sauce
- 1 cup granulated sugar
- ½ cup water
- fresh juice of ½ lime
- 2 tablespoons light corn syrup
For the Pumpkin Pie Flan
- 14 oz sweetened condensed milk – Nestlé or other brand
- 1 ½ cups whole milk or evaporated milk 12 fl. oz.
- 1 cup 100% canned pure pumpkin – Libby or other brand
- 5 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground pumpkin pie spice or ground cinnamon, if desired
- ¼ cup roasted pecans – halves, optional
Instructions
Make the Caramel
- Preheat the oven: Preheat the oven to 325°F. Have a 9-inch round, dark, deep baking pan ready.
- Cook the caramel: Add the sugar, water, lime juice, and corn syrup to a small saucepan. Cook over medium-high heat without stirring. Brush any sugar crystals from the sides of the pan with a wet pastry brush.
- Swirl the caramel: Gently swirl the pan occasionally. Cook for about 8–10 minutes, until the caramel turns dark amber. Remove it from the heat immediately.
- Coat the pan: Pour the hot caramel into the baking pan right away. Wear kitchen gloves and carefully tilt and rotate the pan to spread the caramel across the bottom and up the sides. Set aside to cool and harden.
Prepare the Pumpkin Flan
- Blend the custard: Add the sweetened condensed milk, whole or evaporated milk, pumpkin puree, eggs, vanilla, and pumpkin pie spice to a blender. Cover tightly and blend until smooth.
- Skim the bubbles: Use a spoon to remove the bubbles from the surface of the custard.
- Strain the custard: Pour the custard through a fine sieve into a clean bowl. Press it gently through the sieve with a spoon as needed. Discard the solids left in the sieve.
- Fill the pan: Remove any remaining bubbles from the surface. Slowly pour the strained custard over the hardened caramel without creating new bubbles.
Bake the Flan
- Prepare the water bath: Place the flan pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the outside of the flan pan. Carefully transfer the roasting pan to the oven.
- Bake the flan: Bake at 325°F for 40–45 minutes. Start checking at 40 minutes. Remove it from the oven when the custard is set but still slightly jiggly in the center.
- Cool and chill the flan: Carefully lift the flan pan out of the hot water and place it on a wire rack. Let it cool completely, then cover the pan with aluminum foil and refrigerate for at least 2 hours before unmolding.
- Unmold the flan: Slide a thin knife between the flan and the inside edge of the pan. Move the knife all the way around to loosen the flan. Place a serving plate over the pan, hold the plate and pan firmly together, then turn them over. Carefully lift off the pan.
- Garnish and serve: Top with roasted pecan halves if desired. Slice and serve with the caramel sauce.
Recipe Notes
Storage and Make Ahead
Refrigerator: Keep the pumpkin flan covered in the refrigerator for up to 4 days. Make ahead: Prepare the flan ahead of time, let it cool completely, then cover and refrigerate it. Keep it in the pan and unmold it when you’re ready to serve. Freezer: I don’t recommend freezing pumpkin flan because freezing and thawing can affect the smooth texture of the custard. Refrigeration is the better option.Nutrition
Calories: 371.9kcal | Carbohydrates: 61.6g | Protein: 9.5g | Fat: 10.8g | Saturated Fat: 4.7g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 3.8g | Trans Fat: 0.01g | Cholesterol: 124.7mg | Sodium: 124.8mg | Potassium: 369.4mg | Fiber: 1.2g | Sugar: 59.7g | Vitamin A: 5123.6IU | Vitamin C: 2.7mg | Calcium: 225.4mg | Iron: 1.1mg
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