5.0 from 24 votes
Easy Pumpkin Flan Recipe with Ginger Caramel
This pumpkin flan recipe is the quickest, easiest Thanksgiving dessert you could have ever hoped to find. And with off-the-chart flavor, lightness, and the fact that it’s completely vegan and gluten-free, your already-full guests will find room to have their minds blown for sure!
Prep Time
4 mins
Cook Time
4 mins
Total Time
19 mins
Servings: 6 flans
Calories: 281 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Caramel:
- ⅓ cup maple syrup
- ⅓ cup coconut sugar or brown sugar
- ½ teaspoon dried ground ginger
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Flan base:
- 13.5 oz. coconut milk
- ½ cup canned pumpkin
- 4 teaspoons rum optional
- ½ teaspoon cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ⅓ cup coconut sugar or brown sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons agar agar powder
- 1 teaspoon cornstarch tapioca starch, or arrowroot
- ½ cup unsweetened plant-based milk
Optional garnishes:
- 2 tablespoons gingersnap cookies crushed
- 1 teaspoon cinnamon
Instructions
- To make the caramel, combine the maple syrup, coconut sugar, ginger powder, vanilla extract, and salt in a small saucepan. Cook the mixture over medium heat, stirring occasionally for 5-6 minutes, until it thickens slightly and becomes syrupy.
- Pour the caramel into the bottom of six small ramekins, tilting them to evenly coat the base. Set aside.
- In a saucepan over medium-high heat, whisk together the coconut milk, pumpkin, rum (if using), cinnamon, cardamom, nutmeg, cloves, sugar, and vanilla extract.
- While the pot comes up to a gentle simmer, using the tines of a fork or a tiny whisk, mix together the agar agar powder, cornstarch, and plant-based milk in a cup or small bowl.
- Once the contents of the saucepan have reached a simmer, gradually add the cornstarch slurry while continuing to stir the content of the pot for another 2 minutes, until the flan mixture is smooth and slightly thickened. Remove from heat.
- Pour the flan base evenly into the prepared ramekins over the caramel layer. Refrigerate the flans for at least 3 hours, or until fully set.
- To serve, unmold the flans by running a knife around the edges of each ramekin and inverting them onto plates. If some caramel sticks to the inside of the ramekin, use a spoon to scoop it out onto your plated flan.
- Optionally, garnish with crushed gingersnap cookies and a sprinkle of cinnamon.
Cup of Yum
Notes
- 🥶 Cool Runnings
- 🥶
- Chill the flan for at least three hours or overnight. A shorter chill time risks it falling apart when you plate it.
- 🔪 Unmold & Behold
- 🔪
- To unmold, run a knife along the edges. If it sticks, dip the ramekin in warm water briefly to loosen the caramel before you carefully invert onto a plate.
Nutrition Information
Calories
281kcal
(14%)
Carbohydrates
36g
(12%)
Protein
2g
(4%)
Fat
15g
(23%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Sodium
178mg
(7%)
Potassium
273mg
(8%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
3221IU
(64%)
Vitamin C
2mg
(2%)
Calcium
72mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6flans
Amount Per Serving
Calories 281
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 178mg | 7% |
| Potassium | 273mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 3221IU | 64% |
| Vitamin C | 2mg | 2% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.