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.
Don't you love fall?
While we are waiting for the weather to cooperate, I am still ready to embrace the season. It may be a while before I pull 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 bit of indulgence from time to time, and today I've got something that is pure fall bliss.
This Pumpkin Thanksgiving Flan is such a fun twist on a classic and will ensure that you wow your holiday guests with your culinary prowess.
Pumpkin Flan Recipe Ingredients
- Sugar: Use white sugar in this recipe. Substitute at your own risk.
- Sweetened Condensed Milk: Condensed milk is milk that has had the water removed. It can come as sweetened or unsweetened. You can find it in cans at the supermarket.
- Evaporated Milk: Evaporated milk is just another world for unsweetened condensed milk.
- Pumpkin Puree: Make sure you use pumpkin puree and not pumpkin pie filling.
- Vanilla: Use the best quality of vanilla extract that you can.
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.
- Substitute sugar alternatives at your own risk. I rarely use white sugar, but this is one recipe that needs it. Sugar alternatives don't caramelize the same way.
- For a more pronounced pumpkin flavor, add in pumpkin pie spice. Cinnamon or a teaspoon of ground nutmeg is also a good additions.
Frequently Asked Questions
Flan is a sweetened custard with a caramel sauce topping. It is a classic dessert in many Latin American countries.
It is similar to creme brûlée, but the caramel cooks with this custard instead of being torched on top.
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.)
Typically flan is gluten-free. (But always check if you are eating someone else's recipe!)
Tools Needed to Make Easy Pumpkin Flan
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Store this recipe in the refrigerator for up to four days.
How to Make Pumpkin Flan
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 an amber 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 the flan mixture on top of the sugar. Place in a baking pan and fill the pan halfway up the sides with water.
Bake until cooked through. This will be anywhere from 60 to 90 minutes, depending on the size of your ramekins.
Remove from the water bath and allow to cool to room temperature on a rack. Chill.
Run a knife around the edge of the flan. Invert on a platter or serving plate.
More Holiday Recipes
- Cheesy Mashed Potatoes with Bacon & Broccoli
- Goat Cheese & Gruyere Fondue
- Maple Glazed Acorn Squash
- Cranberry Poached Pears
- Pasta with Pumpkin Alfredo Sauce
- Strawberry Rhubarb Crumble
- ¾ cup sugar
- 3 eggs
- 14 oz Sweetened Condensed Milk preferably organic
- 15 oz Evaporated Milk organic
- ½ 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.