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    See More:   Comfort Food Desserts Gluten-Free Holiday Meals

    Last Modified: Apr 12, 2024 by Tara Gerner 6 Comments

    How to Make Pumpkin Flan

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    This is the best simple and easy pumpkin spice flan you'll ever taste! This recipe is easy to follow. Pumpkin flan is incredibly smooth and creamy with a thin caramel sauce.

    an individual serving of pumpkin flan topped with whipped cream and a cherryPin

    I like flan a lot.

    A lot lot.

    I know I have many favorite desserts, but flan really is one of my favorites.

    I love the creamy sweet custard and the slightly bitter sugary syrup and the dark brown top.

    Flan is just amazing, way better than cake or pie.

    I have cut and roasted two of the twelve large pumpkins we bought a couple of weeks ago. We've had roasted pumpkin seeds (twice), pumpkin pie pancakes, pumpkin pie overnight oats, pumpkin dump cake, a disappointing pumpkin custard, and now an amazing pumpkin flan.

    As impressive as flan is, you might think it's hard to make.

    It isn't.

    The hardest part of this flan is melting the sugar at the beginning, but even that isn't difficult. You make this flan in a 9- or 10-inch cake pan. I used a non-stick metal one.

    The key is to use a pan that you can heat on the stove top. Otherwise, I don't know how you'd melt the sugar in the first step.

    Before you get started, make sure the cake pan fits into one of your roasting pans.

    I may have had to drag out every roasting pan in my cabinet trying to find one that the cake pan would fit into.

    While the cake pan was full to the top with pumpkiny milk mixture.

    One last thing.

    Canned pumpkin is thick. If you're using fresh pumpkin and it's too thin, you'll want to cook it down some.

    Put two cups of pumpkin purée in a saucepan and simmer it until some of the water cooks off and the pumpkin thickens up. If the pumpkin is too thin, the flan will be runny.

    How to Make the Best Pumpkin Spice Flan

    1. Preheat the oven to 350º.
    2. Heat a kettle of water. You'll need it later.
    3. Prepare the caramel sauce. Spread ½ cup sugar over the bottom of a 9-inch round metal cake pan. Heat over medium heat until all the sugar is melted and turning light brown. Remove from heat and set aside to cool. You will hear it crack as it cools. That's totally normal.
      Coat the bottom of the pan with sugarPin Melt the sugar on the stovePin Allow the melted sugar to cool slightlyPin
    4. Heat the milk. In a small pot, heat the milk and remaining ½ cup sugar over medium heat, stirring frequently. When the mixture is hot and frothy, turn off the heat. This will take a bit of time as the milk mixture will have to boil to get frothy.
    5. Prepare the custard. Using a stand mixer or electric mixer, blend the remaining ingredients. Slowly add the hot milk using a low speed. When it's well blended, pour the mixture over the now-cooled caramelized sugar in the cake pan.
      Add the pumpkin, milk, and spices to a large bowlPin Pour the milk into the pumpkin mixturePin Pour the custard mixture into the prepared panPin
    6. Get ready to bake. Place the cake pan into a roasting pan. Pour the hot water from the kettle into the roasting pan about an inch deep. Put the whole thing in the oven and bake for 60-70 minutes, until a knife stuck in the center comes out clean. The flan will still be jiggly at this point, so don't mistake its being jiggly as a sign that it's not done.
      Place the pan of flan in a baking sheet in the ovenPin
    7. Set flan to cool. Remove the cake pan from the water and set it to cool on a wire rack. When it's no longer warm, cover and chill in the refrigerator.
      The cooked flanPin
    8. Serving the flan. To serve, loosen the edges and invert the flan onto a serving platter or large plate. All of the wonderful syrup from the bottom of the pan will pour out overtop of the flan.
      Turn the flan out onto a platePin
      A close up of pumpkin flan on a platePin

    The steps are very similar to how you make traditional flan, which you can check out over here.

    While you're here, you should check out these other pumpkin recipes:

    • Pumpkin Pie with Pecan Crumb Topping
    • How to Make Caramelized Roasted Pumpkin Seeds
    • Pumpkin Pie Pancakes
    • How to Cook with Fresh Pumpkin

    Recipe

    an individual serving of pumpkin flan topped with whipped cream and a cherry

    How to Make Pumpkin Flan

    This is the best simple and easy pumpkin spice flan you'll ever taste! This recipe is easy to follow. Pumpkin flan is incredibly smooth and creamy with a thin caramel sauce.
    4.91 from 10 votes
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 171 kcal

    Ingredients
      

    • 1 cups sugar divided
    • 2½ cups 1% milk
    • 3 eggs
    • 3 egg whites
    • 1 cups pumpkin puree
    • 1 teaspoon ground cinnamon
    • 1 teaspoon vanilla bean paste

    Instructions
     

    • Preheat oven to 350º. Heat a kettle of water and set aside. You'll need it later.
    • Pour ½ cup sugar into a 9-inch round cake pan. Shake the pan to distribute the sugar evenly in the pan. Cook over medium heat until the sugar melts and turns light brown. Remove from heat and set aside to cool. You will hear it crack as it cools. That's totally normal.
      Allow the melted sugar to cool slightly
    • In a small pot, heat the milk and remaining ½ cup sugar over medium heat. Stir frequently. When the mixture is hot and frothy, turn off the heat.
      milk in a saucepan with a whisk
    • Using a stand mixer or electric mixer, blend the remaining ingredients. Slowly add the hot milk using a low speed. When it's well blended, pour the mixture over the now-cooled caramelized sugar.
      Pour the custard mixture into the prepared pan
    • Place the cake pan into a roasting pan. When the water is very hot, pour it into the roasting pan about an inch deep. Put the whole thing in the oven and bake for 60-70 minutes, until a knife stuck in the center comes out clean. The flan will still be jiggly at this point, so don't mistake its being jiggly as a sign that it's not done.
      Place the pan of flan in a baking sheet in the oven
    • Remove cake pan from water and set it to cool on a wire rack. When it's no longer warm, cover and chill.
      The cooked flan
    • To serve, loosen edges and invert onto a serving platter. All of the wonderful syrup from the bottom of the pan will pour out overtop of the flan.
      Turn the flan out onto a plate

    Nutrition

    Calories: 171kcal | Carbohydrates: 32g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 73mg | Potassium: 223mg | Fiber: 1g | Sugar: 30g | Vitamin A: 5001IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg
    Keyword pumpkin
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!

    Have you ever tried to make flan? Leave a comment.

    A plate of foodPin

    A close up of flanPin

    A close up of a flanPin

    A close up of pumpkin flan on a platePin

    A close up of food on a plate, with Caramel and CustardPin

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    Reader Interactions

    Comments

      4.91 from 10 votes (9 ratings without comment)

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      Recipe Rating




    1. Cindy says

      October 15, 2012 at 9:18 pm

      I have yet to try flan. The food, anyway. I'm a whiz at beating the Flan in Final Fantasy games. 😉

      Reply
      • Tara Ziegmont says

        October 16, 2012 at 9:11 pm

        You're missing out, my friend.

        Reply
        • Cindy says

          October 16, 2012 at 9:14 pm

          And now that you've shown me how, I shall see for myself! 🙂

          Reply
    2. The Hungry Goddess says

      October 21, 2012 at 12:48 pm

      5 stars
      Tara - I am drooling! thanks so much for sharing this! I am so glad we connected - Please join us on Wed 12n for the #HGEATS twitter chat that is all about Pumpkins if you are free!

      Reply
      • Tara Ziegmont says

        October 22, 2012 at 8:46 pm

        Noon is really hard for me; I'm only online in the evenings. Thank so much for the invitation. Let me know if you ever have any evening Twitter chats!

        Reply

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