Pumpkin Flan Recipe

Name: Pumpkin Flan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CARAMEL:; 200 grams Sugar; 50 milliliters Water; FOR THE FLAN:; 1 cup Evaporated Milk; 1 can Condensed Milk (397 Gram Can); 1 cup Canned Pumpkin Puree; 1 teaspoon Vanilla Extract; 3/4 teaspoons Ground Cinnamon; 1/4 teaspoons Ground Ginger; 1/4 teaspoons Ground Nutmeg; 3 Eggs

Servings: persons

FOR THE CARAMEL:
200 grams Sugar
50 milliliters Water
FOR THE FLAN:
1 cup Evaporated Milk
1 can Condensed Milk (397 Gram Can)
1 cup Canned Pumpkin Puree
1 teaspoon Vanilla Extract
3/4 teaspoons Ground Cinnamon
1/4 teaspoons Ground Ginger
1/4 teaspoons Ground Nutmeg
3 Eggs

1
["Preheat oven to 170u00b0C.", "In a heavy saucepan cook sugar and water over medium heat. Leave on the heat until the sugar is completely melted and it turns a dark amber color, about 15 minutes. Remove from heat. Quickly pour into an un-greased round baking mold (diameter: 20 cm/7.87 inch) and tilt it to coat the bottom and the walls of the mold. Be very careful because the sugar mixture is really hot. Allow to cool for 30-40 minutes. You will know it's ready because the caramel will start to ""crack"". You will hear it and see small openings in the caramel.", "Put the flan ingredients in a blender. Blend until well combined. Remove the lid and use a silicon spatula to scrape the sides of the blender canister to make sure it all is blended. Blend one more time. Pour into the mold over the caramel. Bake for 1 hour 30 minutes or until a toothpick inserted in the center comes out clean.", "Remove pan from oven and set it on a rack. Let it cool. Cover with plastic wrap and refrigerate overnight.", "To serve, run a spatula or a thin knife between flan and side of the mold to loosen. Put a serving platter over the mold, hold the platter and the mold securely together and quickly invert it so that the flan is on the plate. Remove the mold. Let the caramel pour over the flan and around the flan. Enjoy!"]

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE CARAMEL:, 200 grams Sugar, 50 milliliters Water, FOR THE FLAN:, and more.

Yes, Pumpkin Flan falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Flan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions