Pumpkin Flan – A Creamy Pumpkin Spice Dessert

Fall is definitely here on Whidbey Island. The leaves are colorful and falling and the gray is setting in. We have already had a couple wind storms. When the clocks roll back, leaves start flying, and the chill hangs in air, it is time to roll out fall favorites. Fall and winter cooking means hearty stews, thick sauces, and warm spices. Autumn desserts are wonderful as well…. especially the ones that feature pumpkin. A Pumpkin Flan is a beautiful and delicious way to enter into the season.

I love baked custard. I remember my mom making individual, creamy, baked custard cups topped with nutmeg. As a kid, having a personal portioned dessert was always the best. When I was recently recalling those tasty custards, I thought that pumpkin would make a lovely addition. And, if I was going to be baking custard anyway, why not make a flan? A flan is simply a baked custard that is baked with a caramel sauce at the bottom of the pan. You can add whatever type of spices or flavorings to craft your flan into exactly what your occasion calls for. I have used cinnamon & nutmeg, vanilla, and citrus with success. Since it is the season of Pumpkin Spice, it was obvious that I should use that, along with pumpkin puree, as the flavor for my flan.

Most recipes you will find out there for a flan call for sweetened condensed milk, as well as evaporated milk. If possible, I try to use fresh ingredients, not canned. I am not only thinking about the “freshness” factor, but also quality control. I know that the milk I am using is local, and the cream and sugar are organic. This is important to me. I created this recipe WITHOUT the sweetened condensed milk or the evaporated milk. The results are superb.

The most challenging part of the recipe is the caramel, but truly, it is not that big of a deal. The custard filling is a snap. The end product is picture worthy, and just as delicious. This lovely Pumpkin Flan would be a beautiful addition to your Thanksgiving table, or simply a tasty treat for a brisk fall afternoon.

Pumpkin Flan – Made Without Sweetened Condensed Milk

Perfect for Fall – Rich and Creamy Pumpkin Flan with Pumpkin Spice

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Cook Time:1 hour hr 20 minutes mins

Making Caramel:12 minutes mins

Total Time:1 hour hr 32 minutes mins

Course: Dessert

Cuisine: American

Keyword: Gluten Free Pumpkin Dessert, Pumpkin Caramel Flan, Pumpkin Flan, Pumpkin Spice Flan, Thanksgiving Dessert

Servings: 8

Equipment

• 1 8" Cake Pan You can use a flan pan if you have one
• 1 9×13 Baking Dish
• 1 Elevated, Metal Trivet Or Foil, if you don't have one

Ingredients

Caramel Sauce

• 1/4 Cup Water
• 1/8 tsp Cream of Tartar
• 1 Cup Sugar
• 1/4 tsp Cinnamon
• Sprinkle Nutmeg
• Sprinkle Allspice

Pumpkin Flan

• 4 Large Eggs
• 1 Cup Whole Milk
• 1 Cup Heavy Cream
• 1 Cup Pumpkin Puree NOT Pumpkin Pie Filling
• 1/2 Cup Granulated Sugar
• 1 tsp Pumpkin Pie Spice
• 1/2 tsp Cinnamon
• 1 Tbsp Vanilla
• 1/8 tsp Salt

Instructions

Caramel Sauce

• In a heavy bottomed sauce pan, dissolve the Cream of Tartar in the water.
• Add the Sugar to middle of the pan and turn heat on medium-low. DO NOT STIR! Let the sugar dissolve and come to a simmer. Cook on medium-low heat until the sugar has dissolved into the water completely, and begins to simmer.
  
• Once sugar is dissolved and mixture is simmering, turn the heat to high and allow to cook for about 5 full minutes, until the cooked sugar goes from clear to light golden brown. During this process, it should be boiling; this will help cook out the water.
• When it starts to turn a light golden brown, immediately lower the heat to medium-low and keep cooking until it turns a golden brown. Once the edges begin turning golden, you can give it a gentle stir.
  
• Continue to watch and occasionally stir gently until the mixture is a deep amber color.
  
• Remove from heat and pour into bottom of 8" cake pan. Swirly the caramel mixture around so the bottom is evenly coated. Be careful – caramel is extremely hot and will stick and burn.
• Once caramel has evenly coated the bottom of the pan, sprinkle 1/4 tsp Cinnamon, Nutmeg, and Allspice on top of the Caramel.
  
• Set Aside.

Pumpkin Flan

• Add Eggs to a medium mixing bow. Gently beat, taking care not to "fluff" them too much, as you don't want to incorporate air into your flan.
• Add Milk, Cream, Pumpkin, Sugar, Spices, Vanilla, and Salt. Stir Gently to combine.
  

Assemble and Bake the Flan

• Set an elevated metal trivet, or form one out of foil, in the bottom of a 9×13 baking dish.
  
• Gently pour the Milk/Pumpkin mixture into the Caramel coated cake pan.
• Set your Flan onto the trivet. Fill the 9×13 baking dish with water, as high as you can in order to comfortably move it to your oven. Move the whole conglomeration to your oven's middle rack.
  
• Now, turn your oven on to 350℉. Your Flan and water bath will preheat with the oven, which will help prevent cracking of the flan. Sudden temperature changes are the enemy.
• Bake for 1 hour and 20 minutes, or slightly longer, depending on your oven. Bake until the flan is puffing up around the edges and longer wobbly in the middle.
• Remove from oven to a wire rack. Cool to room temperature. At this point, you can safely put it in the refrigerator, covered with plastic wrap, for at least 3 hours, preferably overnight, before serving.
  

Plating the Flan

• When ready to serve, take the flan out of the refrigerator. Remove plastic wrap. Run a butter knife around the edge of the pan to loosen.
• Place plate/serving tray on top of the flan. Grip both the plate and the pan, and quickly flip everything over. You will see caramel begin to run out of the pan, and hear the flan "plop" onto the tray.
  
• Once flan is out of the pan, scrape any remaining caramel sauce onto the flan.
  
• Cut, and Enjoy!