Pumpkin Flan

Smooth and creamy custard made with pumpkin puree and pumpkin spices with a toasty caramel sauce all over. A fall-inspired take on a classic flan.

By @teakandthyme

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 cup sugar
• 3 eggs
• 1 cup pumpkin puree
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a small saucepan over medium heat, melt sugar until it turns into a golden caramel. Pour the caramel into a flan mold, tilting to coat the bottom evenly.
3. In a large mixing bowl, combine eggs, pumpkin puree, sweetened condensed milk, evaporated milk, vanilla extract, and pumpkin pie spice. Mix until smooth.
4. Pour the pumpkin mixture over the caramel in the flan mold.
5. Place the flan mold in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the flan mold.
6. Carefully transfer the baking dish to the preheated oven.
7. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
8. Remove the flan from the oven and let it cool in the water bath for about 30 minutes.
9. Refrigerate the flan for at least 4 hours or overnight.
10. To serve, run a knife around the edges of the flan and invert it onto a serving plate. The caramel sauce will flow over the top.