Creamy Pumpkin Flan
I love a good flan! I’ve tried a handful of recipies with some being overly sweet, too eggy, or overcooked. I decided to take my favorite ingredients with a few test runs before I came up with the perfect pumpkin flan. This flan is creamy, not too eggy, with the right amount of pumpkin.
This flan will definitely be making it to our Thanksgiving dessert table. It’s a light dessert that’s perfect after a Thanksgiving meal. It’s similar to pumpkin pie, just lighter.
This dessert isa great make ahead dessert. As it sets better overnight. Freeing up cooking time the day of.
As for the toppings I used candied pecans. Uh, my favorite! You can go ahead and make your own or buy them at the grocery store. My grocery store carries them where they have salad toppings.
You can get as fancy as Pumpkin whipped cream too. All good things!
I hope you enjoy this as much as we do!
Creamy Pumkin Flan
Ingredients
- 4 eggs
- 1 14 oz sweetened condensed milk
- 1 12 oz evaporated milk
- 1 Cup pumpkin puree
- 1/2 Tbsp vanilla
- 1 Tsp pumpkin pie spice
- 1/2 Cup granulated sugar (for the caramel sauce)
Instructions
- Add all of the ingredients except the sugar to a blender and blend until well Incorporated.
- To make the caramel, you will add the sugar to a pan on low heat (I used a cast iron pan). Spread around evenly and don’t mix. The sugar will slowly melt and turn into a nice light caramel color. As soon as it’s a nice light brown color and melted, transfer it immediately to your baking dish and swirl around until the bottom is coated nicely. your sugar will harden quickly, so make sure you coat the baking dish immediately.
- Strain your flan mixture over the set sugar.
- Next, you want to create a warm bath for your baking dish to sit in. Fill the dish about a quarter full of water. Nxt place the flan dish inside. Make sure the water is up about halfway. Next, cover the pan with some foil so it doesn't brown on top.
- Bake at 350 for one hour. The middle of the flan might be slightly jiggly and that is OK. Let your flan rest and cool. Then transfer to the refrigerator where it will for set, about 4 hours (preferably overnight) before serving.