Related Posts Plugin for WordPress, Blogger...
Print Recipe
Pumpkin Flan
Flan is one of those desserts that brings smiles into peoples faces. At least it always does the trick with my family. Plus, it's a great dessert for potlucks. You'll love the wonderful spices in this Pumpkin Flan.
Course Desserts
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
For the caramel
Course Desserts
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
For the caramel
Instructions
  1. Heat oven to 350 degrees.
  2. Have a 10 inch round baking pan and a larger pan set aside. You want the larger one to use as a hot water bath. Set aside.
  3. In a large bowl mix in the evaporated milk, condensed milk, pumpkin puree, eggs, salt and Pumpkin Pie Spice until well combined. Set aside.
  4. Using a small pot start warming water for the bain-marie (hot water bath).
  5. In the meantime, prepare the caramel. Heat the sugar and water in medium heat. Stirring at all time until it has a nice amber color. Then transfer the caramel to a round baking pan.
  6. Place that baking pan inside the larger baking pan.
  7. Pour the flan mixture inside the 10 in baking pan.
  8. Place on the oven and carefully pour the hot water inside the larger pan. Try not to get any water in your flan mixture.
  9. Bake for 40-50 minutes. Keep an eye on it, ovens temperature may vary.
  10. Insert a tooth pick in the center of the flan to make sure it's completely baked through.
  11. Remove from the oven and let it cool for a while in the water bath.
  12. After about 10 minutes later loosen the edges carefully with a knife. Place a dish over the pan and carefully, but quickly flip transferring the flan from pan to plate.
  13. Cook in the refrigerator for a couple of hours (2-4hrs or overnight).
  14. Decorate with "pepitas", candied pumpkin seeds or whipped cream.
  15. Serve and enjoy!
Share this Recipe