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Pumpkin Flan

Delicious easy-to-make pumpkin flan recipe, smooth custard dessert with a simple caramel sauce. Made with less than 10 ingredients. Perfect for your holiday gatherings!
Prep Time5 mins
Cook Time1 hr 10 mins
Resting Time8 hrs
Total Time9 hrs 15 mins
Course: Dessert
Cuisine: International, Latin
Servings: 10 slices
Calories: 85kcal

Equipment

  • a small saucepan
  • blender or a food processor
  • a cake pan or ramekins (for making individual portions),
  • a spatula
  • a large baking pan that will fit your flan pan or ramekins

Ingredients

Caramel Sauce

  • ½ cup sugar
  • cup water

Pumpkin Flan Custard

  • 1 pound cooked pumpkin
  • 1 can evaporated milk
  • 1 can condensed milk
  • 4 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon sugar

Instructions

  • Preheat your oven to 350º.

Caramel Sauce

  • In a small saucepan, add the sugar and water and mix. Turn up the heat to low and let it simmer. You will see that the color starts to change to an amber-like color between 5-8 minutes. Once it reaches your desired color, turn off the heat.
  • Next, add the caramel to your flan pan or ramekins and set aside to cool. Once it cools, the caramel should set. In case it is still runny, no worries will still work, but it will have a light caramel flavor.

Pumpkin flan custard

  • Add to the blender or food processor all the ingredients: the cooked pumpkin, condensed milk, evaporated milk, salt, sugar, eggs, and vanilla extract). Blend until combined.
  • Put the pan or ramekins in the baking pan. Pour the flan mixture into your pan or ramekins.
  • Add water to the baking pan, fill about half up. This method is the ban-marie.
  • Put the baking pan into a preheated oven to 350º and bake for 50-60 minutes.
  • Verify that the flan is done by inserting a knife in and if it comes out clean, it is done. Then remove from the oven and from the ban-marie. Let it cool before refrigerating. Refrigerate overnight or 24 hours. So the flan sets.
  • To remove the flan from the pan, you will need a pairing knife or even butter knife. Warm some water and insert the knife in it. Pass it around the pan so it loses the flan from the pan.
  • Take a bigger plate with rim, and top the pan and flip it. Jiggle the pan a few times and the flan will slide right out. The caramel drop over the flan.
  • Now your pumpkin flan is ready to be enjoyed! You can serve it warm, at room temperature, or cold.

Notes

Caramel Sauce
This process is quick so you need to keep an eye on it. Caramel burns in seconds.
Pumpkin Flan
You can use a strainer to remove any bubbles from the mixture if you have too much. Doing this will result in a silky smooth texture.
In case you don’t want to turn on your oven, you can also cook it on the stove.
You will need a big pot and a trivet. Fill the pan(s) and add the trivet to the pot, and put over it the pan. Fill the pot halfway with water and cook covered on low heat for 50 to 60 minutes. You must monitor that there is enough water on the pot.
Substitutions
  • Pumpkin: you can also use the canned ones or even use butternut squash in replacement.
  • Sugar: You can use brown or white sugar; either will work.
  • You can also add some spices to change the flavor profile like adding cinnamon or even pumpkin pie spice to jazz it up for Thanksgiving.

Nutrition

Calories: 85kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 84mg | Potassium: 179mg | Sugar: 13g | Vitamin A: 3956IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg