Pumpkin Flan is a creamy baked custard dessert layered with rich caramel and warm pumpkin spice flavor. This silky fall-inspired dessert combines the smooth texture of traditional flan with the cozy taste of pumpkin pie, making it perfect for holidays and special gatherings.
Total Time:5 hours 15 minutes
Yield:8 servings
Ingredients
3/4 cup granulated sugar
3 tablespoons water
1 cup pumpkin puree
1 can sweetened condensed milk
1 cup evaporated milk
4 large eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
Pinch of salt
Instructions
Preheat the oven to 350°F (175°C).
In a small saucepan over medium heat, combine the sugar and water for the caramel.
Cook without stirring until the sugar melts and turns a deep amber color.
Quickly pour the caramel into a round baking dish or ramekins, swirling to coat the bottom evenly.
In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth.
Pour the pumpkin mixture over the caramel layer.
Place the baking dish into a larger roasting pan and carefully add hot water until it reaches halfway up the sides of the dish.
Bake for 50 to 60 minutes, or until the center is set but still slightly jiggly.
Remove from the water bath and let cool completely.
Refrigerate for at least 4 hours before serving.
Run a knife around the edges and invert onto a serving plate so the caramel sauce flows over the flan.
Notes
Add a splash of maple syrup for extra autumn flavor.
Use coconut milk instead of evaporated milk for a tropical variation.
Top with whipped cream and toasted pecans before serving.
Store covered in the refrigerator for up to 4 days.
