This creamy flan combines the rich taste of pumpkin with a silky smooth texture, making it a perfect addition to your autumn dessert ideas. Whether you're looking for a traditional Mexican dessert to serve at Thanksgiving or a sweet pumpkin treat to impress your family and friends, this recipe will not disappoint!
Ingredients
Scale:
1 cup pumpkin puree (canned or homemade)
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
4 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup water
1/4 cup heavy cream (optional)
1 teaspoon vanilla extract (for caramel sauce)
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan, combine the granulated sugar and water. Heat over medium heat, stirring gently until the sugar has dissolved completely. Allow the mixture to boil without stirring until it turns a golden amber color, about 5-7 minutes. Remove from heat and carefully whisk in the heavy cream and vanilla extract until smooth. Pour the caramel into a round 9-inch cake pan, swirling to cover the bottom.
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.
Carefully pour the pumpkin mixture over the caramel layer in the cake pan.
Place the filled cake pan in a larger baking dish. Pour hot water into the baking dish around the cake pan, creating a water bath. Bake for 50-60 minutes or until the flan is set.
Remove the flan from the oven and water bath. Allow to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges of the pan. Place a serving plate over the flan and quickly invert it.
