Pumpkin Flan Recipe

This decadent Pumpkin Flan is made with pumpkin puree, whole milk, evaporated milk, eggs, vanilla, and a blend of warm spices. The result is a velvety, creamy, and elegantly spiced custard that is glazed with a rich caramel sauce. This recipe is perfect for an elevated fall dinner party or a special holiday dessert and yields 8 individual servings.

Pumpkin Flan Ingredients

For the Caramel Sauce:

• 2/3 cup granulated sugar, divided (only 1/3 cup is used for the caramel)
• Nonstick cooking spray

For the Flan Custard:

• 1/2 cup whole milk
• 1/4 cup evaporated milk
• 2 large eggs
• 2 large egg yolks
• Remaining 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated nutmeg
• 1 teaspoon ground cinnamon
• 3/4 cup solid-pack pumpkin (pumpkin puree, not pie filling)

How To Make Pumpkin Flan

1. Prepare the molds and water bath: Arrange 8 individual 4-ounce ramekins inside a 9×13-inch baking pan. Lightly spray the inside of the ramekins with nonstick cooking spray.
2. Make the caramel: In a small saucepan, heat 1/3 cup of the sugar over medium heat, stirring constantly. The sugar will melt and turn into a medium-brown caramel over about 7 minutes. Work quickly once the caramel is ready!
3. Caramelize the ramekins: Immediately transfer 2 teaspoons of the hot caramel into the bottom of each ramekin. Swirl the ramekin right away to coat the bottom, as the caramel will harden very fast. Set these aside.
4. Preheat the oven and water: Preheat your oven to 350∘F (175∘C). Meanwhile, bring about 4 cups of water to a boil and keep it hot, as you will need it for the water bath (called a bain-marie).
5. Warm the milks: Combine the whole milk and evaporated milk in a separate small saucepan over medium heat until the mixture is warm but not boiling. Reduce the heat to a low simmer to keep the milk warm.
6. Whisk the egg mixture: In a mixing bowl, whisk together the 2 whole eggs, 2 egg yolks, the remaining 1/3 cup of sugar, vanilla extract, nutmeg, and cinnamon until well combined.
7. Combine the custard: Gently fold the pumpkin puree into the egg mixture. Next, slowly and gradually whisk the warm milk mixture into the pumpkin and egg mixture. This slow addition is called tempering and prevents the eggs from scrambling.
8. Fill and bake the flans: Divide the custard filling evenly among the prepared ramekins. Place the 9×13-inch baking pan with the ramekins into the oven. Carefully pour the hot water into the baking pan until the water reaches about halfway up the sides of the ramekins.
9. Bake the flan: Bake for 35 to 40 minutes, or until the custard is mostly set. It should still have a slight jiggle in the center.
10. Cool and invert: Let the flan cool completely in the water bath, then remove the ramekins and refrigerate them until fully chilled. To serve, place a dessert plate on top of each ramekin, and carefully invert it. The flan should slide out, and the liquid caramel will flow down the sides.

Recipe Tips

• Make a Smooth Caramel: Do not rush the caramel process. Stirring the sugar constantly over medium heat is crucial to prevent the edges from burning while the center is still melting. If it burns, it will taste bitter, and you must start over.
• Master the Water Bath (Bain-Marie): Baking the flan in a water bath creates a moist, even heat environment. This prevents the custard from baking too quickly, which would lead to a dry, spongy texture. Use hot water to ensure the custard starts setting immediately.
• Temper the Eggs Slowly: When combining the warm milk with the egg mixture, pour the milk in slowly while whisking constantly. If you pour it too fast, the heat from the milk will scramble the eggs and ruin the custard’s texture.
• Ensure a Smooth Inversion: Before inverting the chilled flan, run a small, thin knife around the edge of the ramekin. This loosens the vacuum and helps the flan and the caramel slide out smoothly onto the plate.

What To Serve Pumpkin Flan

The rich caramel sauce and velvety custard make this Pumpkin Flan a beautiful dessert on its own. It pairs wonderfully with a small dollop of lightly sweetened whipped cream or a garnish of candied ginger or toasted pumpkin seeds for a crunch. For drinks, serve it with a chilled glass of sweet sherry or a warm cinnamon-spiced latte. Because of its delicate texture and sweetness, it should be the final course of any meal, perhaps following a rich main like roast chicken or a savory pork tenderloin.

How To Store Pumpkin Flan Leftovers

• Refrigerate: Due to the eggs and milk in the custard, flan must be stored in the refrigerator. Cover the individual ramekins or the inverted flans with plastic wrap. It will keep well in the refrigerator for up to 4 days.
• Freeze: Freezing is not recommended. Freezing and thawing can destroy the smooth, silky texture of the custard, causing it to become grainy or spongy.

Pumpkin Flan Nutrition Facts

• Calories: 220 kcal
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 140mg
• Sodium: 85mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 6g

Frequently Asked Questions

• What is “solid-pack pumpkin” and can I use pumpkin pie filling? Solid-pack pumpkin is another name for 100% pure pumpkin puree. You absolutely must not use pumpkin pie filling, which is already seasoned and contains sweeteners. Using pie filling will ruin the texture and flavor balance of this delicate flan.
• Why did my caramel harden so quickly? Caramel hardens extremely fast once it is removed from the heat because sugar has a very high melting point. To work efficiently, ensure your ramekins are already positioned nearby, and work quickly to pour the caramel in and swirl it immediately before it solidifies.
• Why do I need both eggs and egg yolks? The combination of whole eggs and extra egg yolks is key to achieving the perfect flan texture. The whole eggs help the custard set firmly, while the extra fat from the yolks makes the flan incredibly rich, silky, and smooth on the tongue.

Try More Recipes:

• Pumpkin Cream Pie Recipe
• From Scratch Pumpkin Pie Recipe
• Pumpkin Mousse Recipe