Pumpkin Flan for Fall Festivities is a smooth, custardy dessert that combines the rich creaminess of classic flan with the cozy flavors of pumpkin pie. The caramel layer gives it a silky sweetness, while warm spices like cinnamon and nutmeg bring a touch of autumn comfort. It’s an elegant yet easy dessert—perfect for Thanksgiving, fall gatherings, or when you just want something festive and creamy.
Servings: 8
Prep Time: 15 minutes
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 15 minutes
2. Ingredients
For the Caramel:
- ¾ cup granulated sugar
- 2 tablespoons water
For the Flan:
- 1 cup pumpkin purée (not pie filling)
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- Pinch of salt
3. Instructions
Step 1: Make the Caramel
In a small saucepan over medium heat, combine sugar and water. Cook without stirring until the sugar melts and turns golden amber. Carefully pour the hot caramel into a 9-inch round baking dish, tilting it to coat the bottom evenly. Set aside to cool slightly.
Step 2: Prepare the Flan Mixture
In a blender, combine pumpkin purée, sweetened condensed milk, evaporated milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Blend until smooth and creamy.
Step 3: Pour and Bake
Pour the pumpkin mixture over the cooled caramel. Place the baking dish inside a larger roasting pan and fill the outer pan halfway with hot water (this creates a water bath to ensure even baking). Bake at 350°F (175°C) for about 60 minutes, or until the center is set but still slightly jiggly.
Step 4: Cool and Chill
Remove the flan from the oven and let it cool to room temperature. Then cover and refrigerate for at least 4 hours, or overnight, to set completely.
Step 5: Unmold and Serve
Run a knife around the edges of the dish to loosen the flan. Invert onto a serving plate so the caramel drips beautifully over the top. Slice and serve chilled.
4. Nutrition (Per Serving)
Calories: 290
Fat: 8g
Carbohydrates: 47g
Protein: 9g
Sugar: 42g
Sodium: 140mg
5. Tips
- Warm the caramel just slightly before inverting if it’s too firm to release easily.
- For extra depth, add a tablespoon of dark rum or maple syrup to the pumpkin mixture.
- Garnish with whipped cream and a sprinkle of cinnamon before serving.
- Keep refrigerated and enjoy within 3 days for the best flavor and texture.
