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Pumpkin Flan

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This sweet and creamy Pumpkin Flan is a wonderful autumn twist on the classic Spanish custard dessert. Cool, creamy and smooth, it’s has everything you love about a traditional flan and it’s all dressed up for the fall season.

Ingredients

Scale
  • 1 cup granulated sugar
  • 4 oz cream cheese (room temperature)
  • 1 cup pumpkin puree
  • 5 eggs (room temperature)
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon cinnamon (or pumpkin pie spice)

Instructions

  1. Preheat oven to 350°F. Set a 9-inch cake (or pie) pan with 2-inch high sides inside of a larger baking pan or casserole dish (such as a 13 x 9-inch dish).
  2. In a small sauce pan over medium heat, melt sugar until completely dissolved. Watch carefully so it does not burn. Stir often with a wooden spoon or rubber spatula. Remove from heat when it is a dark golden, amber color.
  3. Immediately pour melted sugar into bottom of 9-inch cake pan, working quickly, before it hardens.
  4. In a blender, purée cream cheese, pumpkin, eggs, sweetened condensed milk, evaporated milk, vanilla, and cinnamon. Mix until well combined.
  5. Pour flan mixture into cake pan on top of hardened caramelized sauce.
  6. Make a water bath by pouring water into roasting pan outside of cake pan until water reaches half way up outside of cake pan holding flan.
  7. Bake for 50 minutes or until set around the edges with a slight jiggle in middle.
  8. Remove from oven and let flan cool in water bath, about an hour.
  9. Once cool, refrigerate at least 2 hours, but overnight is best.
  10. To serve, run a knife along edge of pan and carefully invert onto a large rimmed platter. Slice into pieces and serve.

Nutrition

Find it online: https://ingredientidea.com/pumpkin-flan-recipe/