This Pumpkin Flan is a fun twist on two favorite classics. This dreamy treat is what would happen if flan and pumpkin pie got married! Since it can be made up to two days ahead, it is perfect for entertaining – perfect for when you need to wow a crowd.
Impress Them With Pumpkin Flan!
Don’t you love fall?
While we are waiting on the weather to cooperate around here, I am still ready to embrace the season. It may be a while before I am pulling out sweaters and closed-toe shoes, but that doesn’t mean I can’t get into the spirit.
I think you will agree with me that one of the best parts of fall is all-things-pumpkin.
This time of year calls for a little indulgence from time to time, and today I’ve got something that is pure fall bliss.
This Pumpkin Flan is such a fun twist on a classic and will ensure that you wow your holiday guests with your culinary prowess.
Never made flan before? Don’t let the idea intimidate you. It is relatively simple to make! (Make sure you read over my tips and tricks before you get started, and whatever you do, don’t skip the heavy-bottomed pan.)
How to this Make Pumpkin Flan Recipe
- First you want to cook your sugar.
- Start over medium heat. Stir constantly until the sugar melts.
- Reduce heat to medium-low and stop stirring.
- Cook until the sugar is a golden brown color, which should happen between 340 and 350 degrees. I find it helpful to occasionally lift the pan off the heat and tilt.
- Once the sugar is caramelized, transfer to your ramekins or flan pan.
- Then blend the remaining ingredients in a blender or beat with an electric mixer. Pour them on top of the sugar and bake in a water bath until done. This will be anywhere from 60 to 90 minutes, depending on the size of your ramekins.
Recommended Tools to Make Pumpkin Flan
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Tips & Tricks
- Make sure you use a heavy pan! If you don’t have one, I do not recommend making this recipe!
- These flans can be made in individual ramekins, which is a touch easier than trying to perfectly unmold a larger flan.
- This recipe can be made up to 2 days ahead of time Chill, covered tightly.
- For serving, sometimes I like to top each dish with a drizzle of maple style and a dollop of whipped cream. Sour cream is also good. (I know – it sounds weird but it works.)
- Substitute sugar alternatives at your own risk. It is rare that I use white sugar, but this is one recipe that really needs it. Sugar alternatives just don’t caramelize the same way.
Other Great Recipes for Fall
- Cheesy Mashed Potatoes with Bacon & Broccoli
- Goat Cheese & Gruyere Fondue
- Maple Glazed Acorn Squash
- Cranberry Poached Pears
- Pasta with Pumpkin Alfredo Sauce
Pumpkin Flan Recipe
This Pumpkin Flan is really something special! It is such a simple combination of sugar, eggs, condensed and evaporated milk, pumpkin, and vanilla, but it is pure magic!
- 3/4 cup sugar
- 3 eggs
- 14 oz Sweetened Condensed Milk preferably organic
- 15 oz Evaporated Milk organic
- 1/2 cup Pumpkin Puree
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees.
- In a heavy saucepan over medium heat, melt the sugar. Stir often to avoid burning. As the sugar becomes liquid, reduce heat to medium-low and stir constantly to avoid burning.
- Transfer to a flan pan or ramekins and set aside.
- Beat eggs. Blend in Condensed Milk, Evaporated Milk, 15oz, Pumpkin Puree, and vanilla until smooth. (This may be done with an electric mixer or in a blender.) Add to pan and cover.
- Place flan pan or ramekins in a large roasting pan. Fill the pan halfway up with water. Carefully move to preheated oven. Bake for 60 to 90 minutes, until set. (The amount of cooking time will depend on the size of your containers.)
- Remove from water bath. Chill for several hours or overnight.
- Run a paring knife around the edges. Tilt upside down on a plate.