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Home » Dessert

Pumpkin Flan

Published: Oct 27, 2018 · Modified: Jul 1, 2021 by Muna · This post may contain affiliate links ·

Recipe

This Pumpkin Flan recipe has a story which I’m going to share with you today! The first time I tasted pumpkin was when I made this flan! I was so excited to use pumpkin in my cooking; I made a homemade pumpkin puree. I have also for the first time made a pumpkin pie spice mix for this flan recipe.

pumpkin flan served in plates.

You see, where I am from (UAE) we don’t use pumpkin in cooking. But after cooking many foreign recipes and trying new ingredients, I was intrigued by pumpkin and decided to give it a try. I wanted my introduction to pumpkin to be sweet, so I picked a dessert recipe, a pumpkin flan recipe!

Enjoying a creamy pumpkin flan.

What is flan?

Flan is a dessert, it’s creamy in texture and has two layers. A caramel layer and a custard layer. You can bake the flan in the oven or cook it in a water bath on the stove top. The basic ingredients in a flan recipe are eggs, milk, and sugar. The flan or sometimes is called Crème Caramel, is usually baked in a small or medium size ramekin and when is set, and is time to serve, the serving plate is placed face down on the ramekin, and then the ramekin is flipped upside down for the flan to fall face down on the serving plate.

Close up shot showing how creamy the flan is.

How to make pumpkin flan?

To make flan, you will need oven safe ramekins. You will also need eggs, milk, sugar, vanilla, pumpkin puree, and pumpkin pie spice mix. Either blend all the ingredients in a blender except milk, or you can whisk using a hand whisk instead.

First, you have to prepare the caramel layer, so add sugar into a saucepan and cook until light amber in color, pour water and whisk, then pour in the ramekins and keep aside to cool.

Heat the milk and when it boils, remove from heat immediately. Using a ladle, add the milk gradually to the egg mixture while whisking the egg mixture to temper it, keep doing so until you have used all the milk.

Pumpkin flan on a spoon.

Strain the mixture using a fine sieve strainer. Pour the custard in the ramekins after the caramel layer is cool and firm. Cover the ramekins with aluminum foil, place the ramekins in a large baking pan, pour boiling water into the baking pan. The water should cover half the ramekins and bake for almost an hour.

The pumpkin flan is ready if you inserted a toothpick in the middle and came out clean. Let the flan cool to room temperature and then place it in the fridge for at least four hours before serving.

Side shot of pumpkin flan recipe.

More Pumpkin Recipes!

Pumpkin Scones recipe

Pumpkin cheesecake recipe

Pumpkin spice latte recipe

Pumpkin pie recipe

Pumpkin Bread recipe

Pumpkin crumb cake recipe

Pumpkin flan is served on a tables with spoons.

This recipe was originally posted in November 2014, images and text are updated!

Pumpkin Flan recipe feature image.

Pumpkin Flan Recipe

Creamy dessert, has two layers, caramel, and custard. Perfect to serve in parties.
4.50 from 6 votes
Print Rate
Course: Dessert
Cuisine: Mexican
Keyword: pumpkin flan recipe
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people
Calories: 200kcal
Author: Muna Kenny

Ingredients

For the flan:

  • 3 large eggs
  • 1 egg white
  • 7 tablespoon sugar
  • 1 ½ teaspoon vanilla
  • 1 ¾ cups milk
  • ⅓ cup pumpkin puree
  • ¾ teaspoon pumpkin spice mix

For the caramel:

  • ¼ cup brown sugar for the caramel
  • 2 tablespoons water

Instructions

To make the caramel

  • Add the sugar in a saucepan.
  • When the sugar melts, swirl the pan occasionally.
  • When the caramel turns dark golden, add the water and whisk.
  • Quickly pour the caramel into the ramekins. Swirl the ramekins to spread the caramel evenly.
  • Set aside to cool. Do not put the caramel in the fridge.

To make the flan

  • Preheat the oven, 370F/190C.
  • In a blender, add all the ingredients except the milk. Or you can whisk the ingredients instead.
  • Heat the milk until it comes to a boil. Remove from heat, add one ladle of milk to the egg and pumpkin mixture, whisk immediately and quickly to avoid cooking the eggs.
  • Pour the rest of the milk to the egg and pumpkin mixture while whisking.
  • Strain the flan mixture through sieve strainer.
  • Pour the strained flan mixture in the ramekins. Cover with aluminum foil.
  • Place ramekins in a large baking pan. Fill the pan with boiling water until it covers half the ramekins.
  • Place the baking pan on the middle rack of the oven and bake for 55 minutes until the custard has set.
  • Remove the ramekins from the baking pan and place on a cooling rack.
  • When cool, refrigerate for four hours or overnight.
  • When serving, run the tip of a knife along the edges of the flan. Place a serving dish on top of the ramekin and flip upside down.

Notes

Pumpkin Pie Spice Mix Recipe.

Nutrition

Calories: 200kcal
DID YOU TRY THIS RECIPE?Follow me on Instagram @munatycooking or tag #munatycooking!

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Reader Interactions

Comments

  1. Angie@Angie's Recipes

    November 10, 2014 at 3:58 am

    It has turned out perfectly light and smooth. Well done, Muna.

    Reply
    • munatycooking

      November 10, 2014 at 6:55 am

      Thanks Angie 🙂 ... I think I want to try pumpkin in many recipes to come. I didn't know what I was missing!

      Reply
  2. Pamela Waterman (@BracesFriendly)

    November 14, 2014 at 7:37 pm

    This sounds wonderful! I love cooking with pumpkin (must confess: the canned kind makes it quick and easy) - I make pumpkin chocolate-chip cookies, pumpkin muffins and pumpkin pie (with lots of molasses and spices). For me and my braces-friendly focus, knowing the flan will be tender is an extra plus. Thanks for sharing!

    Reply
    • munatycooking

      November 15, 2014 at 3:47 am

      You're most welcome Pamela, this is a delicate dessert and the pumpkin made it more sophisticated 🙂

      Reply
  3. Nagi@RecipeTinEats

    July 27, 2016 at 7:43 pm

    It turned out perfectly! Good job! It's smooth and very light 😀 It is such a delicate dessert. Pumpkin in dessert? No problem! 🙂

    Reply
    • munatycooking

      July 28, 2016 at 2:27 pm

      Thanks Nagi, I have a big sweet tooth and that's what' helping me be creative 😉

      Reply
  4. Shibani

    October 28, 2018 at 1:40 am

    5 stars
    This looks excellent and perfect. You are so talented.

    Reply
    • munatycooking

      October 28, 2018 at 9:15 pm

      Thank you Shibani 🙂

      Reply
  5. Lynn

    November 16, 2021 at 12:12 pm

    5 stars
    The recipe for the pumpkin flan looks easy. I am going to try it out for Thanksgiving. Will let you know how it turns out.

    Reply
    • munatycooking

      November 17, 2021 at 2:02 am

      I am looking forward for your feedback 😃

      Reply
  6. Deborah

    November 28, 2022 at 1:09 am

    Mine did not turn out right. Is it right to have an extra egg white or is it supposed to be 1 extra egg yolk?

    Reply
    • Muna

      November 28, 2022 at 3:18 am

      Hi Deborah, You should use 3 whole eggs with yolks and white, and for the fourth egg, use its white only and discard the yolk. Hope this helped.

      Reply

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Hello there, and welcome! I’m Muna, the writer, food photographer, and videographer at Munaty Cooking. I’m also the mother of a handsome young man. I’m from and reside in Sharjah. Oh, and there are more fun facts about me!

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