Description
This Pumpkin Flan is a delightful twist on the classic flan, with a velvety smooth texture and the comforting flavors of pumpkin and warm spices. The rich caramel topping adds a sweet, golden finish to this fall-inspired dessert, making it perfect for Thanksgiving, Halloween, or just a cozy treat anytime!
Ingredients
Scale
- For the caramel:
- 1/2 cup granulated sugar
- 2 tablespoons water
- For the flan:
- 1 can (15 oz) pure pumpkin puree
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
Instructions
- Make the Caramel:
- In a medium saucepan over medium heat, combine the granulated sugar and water. Stir occasionally until the sugar begins to dissolve.
- Once the sugar is dissolved, stop stirring and let the mixture bubble. Watch carefully as the sugar turns golden brown.
- Once the caramel is a deep amber color (be careful not to let it burn), immediately pour it into the bottom of a round 9-inch flan dish or a deep pie dish, swirling the dish to coat the bottom with the caramel. Be cautious, as the caramel will be very hot. Let it cool and harden while you prepare the flan.
- Prepare the Flan Mixture:
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until smooth and fully combined.
- Assemble the Flan:
- Pour the pumpkin mixture over the set caramel in the flan dish. Use a fine-mesh strainer to strain the mixture if you want a smoother texture.
- Bake the Flan:
- Preheat your oven to 350°F (175°C).
- Place the flan dish in a larger baking pan (such as a 9×13-inch pan) and add hot water to the larger pan until it comes about halfway up the sides of the flan dish (this is called a water bath and helps the flan cook evenly).
- Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center. A knife inserted into the center should come out clean.
- Cool and Chill:
- Once the flan is done, remove it from the oven and let it cool to room temperature.
- After it has cooled, refrigerate the flan for at least 4 hours, or preferably overnight, to allow it to set and become fully chilled.
- Serve:
- To serve, run a knife around the edge of the flan to loosen it from the sides of the dish. Place a plate over the top of the flan dish and carefully invert it to release the flan.
- Slice and enjoy the creamy, pumpkin-spiced goodness of this delicious dessert!
Notes
- Caramel tip: If you don’t want to make your own caramel, you can use store-bought caramel sauce. However, homemade caramel adds a lovely depth of flavor.
- Spice adjustment: Feel free to adjust the spices to suit your taste. If you love cinnamon, add a little extra, or reduce the nutmeg if you prefer a subtler spice flavor.
- Serving idea: This flan can be topped with whipped cream or a sprinkle of cinnamon before serving for extra flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Mexican, American
Keywords: pumpkin flan, pumpkin dessert, fall flan, creamy pumpkin dessert, homemade flan