Pumpkin Flan

I think this is one of my favorite pumpkin desserts ever. The rich caramel drips down the firm spicy custard-rich pumpkin flan and is a show stopper. There is no pie dough needed! Don’t you just love the color-rich pomegranate arils on the top?

Here is the recipe:

Caramel:

1/2 cup sugar

1 tsp lemon juice

2 tsp water

Filling:

1 can pumpkin puree

1 tablespoon pumpkin pie spice

5 eggs

1 can of evaporated milk

1 can sweetened condensed milk

Prepare the flan mold. It should be a ceramic bowl or tart pan with straight sides that is about 8 inches in diameter. And it should be ovenproof.

Place the ingredients for the caramel in a stainless steel pot. Mix well and bring to a boil. Boil on high until the mixture is the color of iced tea.

Immediately pour the caramel into the bottom of the flan mold.

Prepare the custard by mixing the spices into the pumpkin with a whisk and then add the eggs one by one, mixing smooth between each addition. Add the evaporated and condensed milks to the pumpkin/egg mixture and mix smooth. Pour the custard into the tart pan. Bake at 350 degrees in a pan of water until the custard is firm in the center, about 45 minutes. Remove from the oven, cool briefly, then refrigerate overnight.

Run a knife around the edges of the flan and invert onto a plate.

Garnish with pumpkin seeds (pepitas) and pomegranate arils.

Creme Brulee version:

Skip the caramel sugar steps. Make the custard and bake in a tart pan in a water bath. Top with sugar and carmelize with a torch.

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Pumpkin Flan

Yield 8

Author Judy Doherty

Prep time

5 Min

Cook time

45 Min

Total time

50 Min

I think this is one of my favorite pumpkin desserts ever. The rich caramel drips down the firm spicy custard-rich pumpkin flan and is a show stopper. There is no pie dough needed! Don’t you just love the color-rich pomegranate arils on the top?

Ingredients

Caramel

• 1/2 cup sugar
• 1 tsp lemon juice
• 2 tsp water

Filling

• 1 can pumpkin puree
• 1 tablespoon pumpkin pie spice
• 5 eggs
• 1 can of evaporated milk
• 1 can sweetened condensed milk

Instructions

1. Prepare the flan mold. It should be a ceramic bowl or tart pan with straight sides about 8 inches in diameter. And it should be ovenproof. Lightly grease the sides.
2. Place the ingredients for the caramel in a stainless steel pot. Mix well and bring to a boil. Boil on high until the mixture is the color of iced tea.
3. Immediately pour the caramel into the bottom of the flan mold.
4. Prepare the custard by mixing the spices into the pumpkin with a whisk and then add the eggs one by one, mixing smoothly between each addition. Add the evaporated and condensed milk to the pumpkin/egg mixture and mix smoothly. Pour the custard into the tart pan. Bake in a 350-degree oven in a pan of water until the custard is firm in the center, about 45 minutes. Remove from the oven, cool briefly, then refrigerate overnight.
5. Run a knife around the edges of the flan and invert onto a plate.
6. Garnish with pumpkin seeds (pepitas) and pomegranate arils.
7. Creme Brulee version:
8. Skip the caramel sugar steps. Make the custard and bake in a tart pan in a water bath. Top with sugar and caramelize with a torch (omit lemon juice and water).

Nutrition Facts

Calories

326.86

Fat

10.57 g

Sat. Fat

5.74 g

Carbs

48.88 g

Fiber

1.65 g

Net carbs

47.23 g

Sugar

45.77 g

Protein

11 g

Sodium

152.06 mg

Cholesterol

131.96 mg

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