Description
This Easy Pumpkin Flan recipe combines smooth pumpkin custard with golden caramel for the ultimate fall dessert. With warm spices, creamy texture, and simple ingredients, this flan is perfect for Thanksgiving or any cozy gathering. A gluten-free pumpkin dessert you’ll love!
Ingredients
1 cup granulated sugar
1 cup pumpkin puree
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Instructions
1. In a saucepan over medium heat, melt granulated sugar until it becomes a golden amber syrup. Carefully pour into a flan mold or baking dish and tilt to coat the bottom. Set aside.
2. In a blender, combine pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth.
3. Pour the custard mixture over the set caramel. Place the flan dish inside a larger baking dish and fill the outer dish with hot water to create a water bath.
4. Bake at 350°F (175°C) for 50–60 minutes, until the center is just set with a slight jiggle.
5. Let the flan cool at room temperature, then refrigerate for at least 4 hours or overnight.
6. To serve, run a knife around the edge of the flan and invert onto a serving plate. The caramel should cascade over the top.
Notes
This flan is best chilled overnight for the smoothest texture.
Use canned pumpkin puree, not pumpkin pie filling.
For easy unmolding, briefly dip the bottom of the flan dish in hot water.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice (1/8 of flan)
- Calories: 310
- Sugar: 39g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg