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Pumpkin flan
4.8 from 54 votes

Pumpkin flan

Pumpkin flan blends candied pumpkin pulp with eggs, cream, milk, and warming spices baked in a caramel-lined mold. This custard dessert is smooth and creamy, carrying bright notes from orange zest and optional Grand Marnier, with a subtle pumpkin spice aroma and a rich caramel topping.

Servings: 8 to 10 small individual flans
Course: Dessert
Cuisine: South American

Ingredients

For the caramel:
  • 1 cup sugar
  • ½ cup water
For the pumpkin flan:
  • 1 ½ cups dulce de zapallo 400 grams, or candied pumpkin pulp
  • 6 egg
  • 1/2 cup heavy cream
  • 1 cup milk - regular or evaporated milk
  • 1 tsp orange zest
  • 1 tsp vanilla
  • 1/2 tsp pumpkin spice mix adjust to taste
  • 1 tbs Grand Marnier or orange liqueur, optional

Instructions

For the caramel:
    Cup of Yum
  1. Combine the sugar and the water in a saucepan and cook over medium high heat, bring to a boil and let it continue boiling until the caramel starts to turn a deep amber color. Do not stir while it is boiling, but keep an eye on it as it can burn very quickly during the last minutes. It should boil for about 8-10 minutes.
  2. Pour the hot caramel into lightly greased flan molds or ramekins.
For the pumpkin flan:
  1. Pre-heat the oven to 350 F / 175 C.
  2. Place all the ingredients for the pumpkin flan into a blender and mix until well combined. You can also use an electric mixer if you prefer.
  3. Pour the pumpkin flan mixture into the ramekins.
  4. Put the ramekins or small flan molds in an oven pan filled with some water – the water should cover at least ½ of the height of the ramekins.
  5. Bake the pumpkin flans at 350F for about 40-45 minutes, or until the flan is set.
  6. Let the flans cool completely, then refrigerate for a couple of hours.
  7. To help release the flans place the ramekins in a bowl with warm water before serving to melt the caramel and loosen the flan.
  8. Serve alone or accompanied by honey crème fraiche sauce and some slices of fresh orange.