Pumpkin Flan – Creamy Caramel Pumpkin

Pumpkin desserts always steal the show during the fall and holiday seasons, but when you combine creamy flan with the warm spices of pumpkin pie, you get something truly extraordinary. Pumpkin Flan – Creamy Caramel Pumpkin is an elegant twist on a classic, with silky custard, caramel undertones, and just the right amount of spice.

The first time I made this, I was intrigued by how beautifully the caramel and pumpkin flavors came together. The flan was rich, smooth, and full of autumn warmth. It was love at first bite for my family, who now request it every year.

What I adore about this recipe is how simple it is to make, yet it feels like a luxurious dessert. Let’s create this Pumpkin Flan – Creamy Caramel Pumpkin and make your holiday table unforgettable.

The Pumpkin Flan – Creamy Caramel Pumpkin combines creamy caramel custard with the warm spices and earthy sweetness of pumpkin. This luscious dessert is easy to prepare and offers a decadent alternative to traditional pumpkin pie.

Perfect for fall gatherings or holiday celebrations, it’s a show-stopping dessert that’s sure to impress.

An Exciting Story:

The first time I served this Pumpkin Flan – Creamy Caramel Pumpkin, it was at our Thanksgiving dinner. My husband raved about its silky texture, and my kids were mesmerized by the caramel topping. It’s now a holiday tradition that we look forward to year after year.

Why This Pumpkin Flan – Creamy Caramel Pumpkin?

• Silky and Smooth: A creamy custard that melts in your mouth.
• Perfectly Spiced: The warm spices of pumpkin pie in a new form.
• Elegant and Easy: A sophisticated dessert that’s surprisingly simple to make.
• Crowd-Pleaser: Loved by pumpkin pie fans and flan enthusiasts alike.
• Make-Ahead Friendly: Perfect for entertaining or holiday prep.

What You Need for Pumpkin Flan – Creamy Caramel Pumpkin

• For the Caramel:
  • ¾ cup granulated sugar
  • ¼ cup water
• For the Flan:
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 4 large eggs
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger

How to Make Pumpkin Flan – Creamy Caramel Pumpkin

1. Prepare the Caramel:
   • In a medium saucepan over medium heat, combine the sugar and water. Cook without stirring until the sugar dissolves and turns a deep amber color, swirling the pan occasionally for even caramelization.
   • Carefully pour the caramel into a 9-inch round baking dish or flan mold, tilting to coat the bottom evenly. Set aside to cool and harden.
2. Make the Flan Mixture:
   • In a blender or large mixing bowl, combine the pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Blend or whisk until smooth and well combined.
3. Assemble and Bake:
   • Preheat your oven to 350°F (175°C). Pour the flan mixture over the hardened 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 flan dish.
   • Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
4. Cool and Chill:
   • Remove the flan from the water bath and let it cool to room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight, to fully set.
5. Serve:
   • To serve, run a knife around the edges of the flan to loosen it. Place a serving platter over the dish and invert it to release the flan, allowing the caramel to flow over the top. Slice and enjoy!

Tips for Pumpkin Flan – Creamy Caramel Pumpkin

1. Don’t Stir the Caramel: Stirring can cause crystallization—swirl the pan instead.
2. Check for Doneness: The flan should have a slight jiggle in the center when done; it will firm up as it cools.

Substitutions and Variations:

• Dairy-Free Version: Use coconut milk and a plant-based condensed milk alternative.
• Spice it Up: Add a pinch of cloves or cardamom for extra warmth.
• Make it Boozy: Add a splash of rum or bourbon to the flan mixture for a festive twist.

Make a Healthier Version:

• Use reduced-fat evaporated milk and sweetened condensed milk.
• Substitute part of the sugar with a natural sweetener like honey or maple syrup.

Closing for Pumpkin Flan – Creamy Caramel Pumpkin:

And there you have it—Pumpkin Flan – Creamy Caramel Pumpkin that’s as smooth and indulgent as it is festive. This delightful dessert will be the star of your holiday table, offering a fresh twist on traditional flavors. Let us know how yours turn out, and don’t forget to explore more of our seasonal dessert recipes!

 

Frequently Asked Questions for Pumpkin Flan – Creamy Caramel Pumpkin

1. Can I make this ahead of time?
   Yes, flan tastes even better when made a day in advance.
2. How do I store leftovers?
   Cover tightly and refrigerate for up to 4 days.
3. Can I freeze flan?
   Freezing isn’t recommended, as it may alter the texture.
4. What if my caramel hardens too quickly?
   Work quickly when pouring the caramel, as it sets fast.
5. Can I use a different mold?
   Yes, individual ramekins or a bundt pan work well. Adjust baking time accordingly.
6. What pairs well with pumpkin flan?
   Serve with whipped cream, candied pecans, or a drizzle of maple syrup.
7. How do I prevent air bubbles in the flan?
   Strain the mixture before pouring it into the caramelized dish.
8. What if my flan doesn’t release from the pan?
   Dip the bottom of the dish in warm water for a few seconds to loosen the caramel.
9. Can I use fresh pumpkin puree?
   Absolutely! Just ensure it’s smooth and well-drained.
10. How do I make it extra festive?
    Garnish with a sprinkle of cinnamon or crushed gingerbread cookies.
11. What if I don’t have a roasting pan?
    Use any deep dish that fits the flan mold and allows for a water bath.
12. Can I use pre-made caramel?
    Yes, but making fresh caramel gives the best flavor and texture.

Pumpkin Flan – Creamy Caramel Pumpkin

0 from 0 votes

Recipe by Alexandra

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Caramel:

• ¾ cup granulated sugar

• ¼ cup water

• For the Flan:

• 1 cup 1 pumpkin puree (not pumpkin pie filling)

• 1 can 1 sweetened condensed milk

• 1 can 1 evaporated milk

• 4 large 4 eggs

• 1 tsp 1 vanilla extract

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp ground ginger

Directions

• Prepare the Caramel:
• In a medium saucepan over medium heat, combine the sugar and water. Cook without stirring until the sugar dissolves and turns a deep amber color, swirling the pan occasionally for even caramelization.
• Carefully pour the caramel into a 9-inch round baking dish or flan mold, tilting to coat the bottom evenly. Set aside to cool and harden.
• Make the Flan Mixture:
• In a blender or large mixing bowl, combine the pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Blend or whisk until smooth and well combined.
• Assemble and Bake:
• Preheat your oven to 350°F (175°C). Pour the flan mixture over the hardened 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 flan dish.
• Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
• Cool and Chill:
• Remove the flan from the water bath and let it cool to room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight, to fully set.
• Serve:
• To serve, run a knife around the edges of the flan to loosen it. Place a serving platter over the dish and invert it to release the flan, allowing the caramel to flow over the top. Slice and enjoy!

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