Pumpkin Flan – Creamy Caramel Pumpkin is a deliciously smooth and creamy dessert that combines the rich flavors of pumpkin and caramel in a traditional flan. This autumn-inspired treat features the velvety texture of flan with a hint of cinnamon and nutmeg, balanced by the sweet, slightly bitter taste of caramel. It’s perfect for fall gatherings, Thanksgiving, or any time you crave a comforting, indulgent dessert. Here’s how to make it:
Ingredients:
For the Caramel:
2 tablespoons water
1/4 teaspoon lemon juice (optional, to prevent crystallization)
For the Flan:
1 can (15 oz) pure pumpkin puree
1 1/4 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
3 large eggs
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
Instructions:
1. Prepare the Caramel:
In a medium saucepan over medium heat, combine the sugar and water.
Stir gently until the sugar dissolves, then increase the heat and let it cook undisturbed. Watch closely as the mixture begins to turn a golden amber color.
Once the caramel reaches a rich amber color, immediately remove from heat and carefully add the lemon juice (if using) to stop the cooking process.
Pour the caramel into the bottom of individual ramekins or a 9-inch round cake pan, swirling the pan to coat the bottom evenly. Allow the caramel to harden and cool while you prepare the flan.
2. Make the Flan Mixture:
Preheat your oven to 325°F (163°C).
In a large mixing bowl, whisk together the pumpkin puree, milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and fully combined.
Pour the flan mixture over the caramel in the prepared ramekins or pan.
3. Bake the Flan:
Place the ramekins or cake pan into a large roasting pan. Pour hot water into the roasting pan, creating a water bath that comes halfway up the sides of the ramekins (or about 1 inch for a cake pan).
Bake for 45-55 minutes, or until the flan is set but still slightly jiggly in the center. A knife inserted into the center should come out clean.
Remove the ramekins from the water bath and let the flan cool to room temperature, then refrigerate for at least 4 hours, or overnight, to allow it to fully set.
4. Serve:
To serve, run a knife around the edges of the flan to loosen it from the sides of the ramekin.
Invert the flan onto a plate, allowing the caramel to drizzle over the top.
Optionally, garnish with a dollop of whipped cream or a sprinkle of cinnamon for extra flair.