Pumpkin Flan

Pumpkin Flan is a must have this fall. We are putting pumpkin in our coffee, in our candles, so why not put it in the flan? It has everything you love about a class Cuban flan, but with the added warmth and creaminess from the pumpkin. It’s the creamy twist we all want in our favorite Cuban dessert.

Our Abuela’s Flan recipe is very good, but we have to say, this Pumpkin Flan may be even better. It’s so creamy and luxurious, and it doesn’t hurt that we studded with a Crunchy Caramel Nut Brittle. If you are not really into pumpkin, don’t worry- the pumpkin isn’t overpowering. It keeps all the sweetness in the recipe very balanced and lends to the creamy texture. 

This recipe makes enough for 2 flans. That does sound like a lot, but you can make one and gift the other if it’s too much! There was a lot of testing in our kitchen, and we found that these quantities really gives us the best taste and texture.  

My Tia Lala would make this flan and make an extra batch of caramel on the side to serve with it. She was the sweetest person and coincidentally had the world’s biggest sweet tooth. She always thought of how to make desserts more decadent and sweeter. We like a balance so instead of the extra caramel we make the crunchy nut brittle. It’s sweet, salty and the perfect contrast to the silky flan. 

Ani

Even if you serve the flan just as is, we know you will love it. 

Our Tips for How to Make the Perfect Pumpkin Flan

• Make sure all your ingredients are at room temperature. This will help them incorporate together seamlessly. 
• When making the Caramel, don’t use a spoon or spatula inside the sugar or it can crystallize. (check out our video below to see what we mean) Move the pan around with a heat proof glove.
• Be patient with the caramel. Remember that it takes a while to turn the color. But be ready for it, once it starts to turn it all happens fast. You want to remove it from the heat before it gets too dark. It will continue to turn color once off the stove.
• When doing your “baño Maria” keep in mind that the disposable aluminum pan is the perfect size. 
• as soon as you mix the batter pour it into the molds and put it in the oven. If you wait too long some ingredients will settle to the bottom and separate. If your pans aren’t cool just buzz the batter again in the blender right before adding it to the caramel lined pan. 
• A big trick to achieving that yummy creamy texture comes from pulling it out of the oven a little sooner than you would think. If you wait until it doesn’t jiggle it can be too dense and dry out.
• The pumpkin flan has to have time to set in the fridge for a minimum of 4 hours, but we strongly encourage you to make this ahead and let it set overnight.

Check out some of our other favorite Fall desserts:

Pumpkin Flan

Recipe by Abuela's CounterCourse: DessertsCuisine: CubanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

50

minutes

Ingredients

• 2 cups sugar, divided 

• 1/2 cup of water, divided 

• 1 15 oz can pumpkin puree

• 5 whole eggs

• 1 12 oz can evaporated milk

• 1 14 oz can sweetened condensed milk

• 1 bar of regular full fat cream cheese 

• 1 tablespoon vanilla extract

• a pinch of salt 

Directions

• Preheat oven to 350 degrees.
• Use 2 8-inch or 7-inch round pans for the flans. In each pan and 1 cup of sugar and 1/4 cup of water to make the caramel. 
• Heat the pans to medium- medium high (you know you’re heat) over the stove top. Move the pan around with a heat proof glove. Try to move the caramel off the heat, when it turns a very light amber. Watch it closely. Remember that once you pull it off the heat it keeps cooking and can get too much color. If it gets too dark it can be too bitter. Set aside and let it cool over a rack. 
• In a vita mix or blender add all the ingredients and make sure everything is incorporated. Scrape the sides of the blender to be sure nothing is left behind. 
• Be sure the caramel in the pans is completely cool.
• Add those pans into 2 bigger containers to set up a “baño Maria.” A disposable aluminum pan is the perfect size. 
• Pour the flan mixture into the pans. Put them in the oven. 
  
• Then finish setting up the “baño María.” Pour hot tap water into the aluminum pan until the water comes about halfway up to the flan pan. 
• Bake for about 50 minutes. It should slightly jiggle in the center. Insert a toothpick inside and when you pull it out it should have a very small amount of liquid on it. If it’s a lot of liquid, leave it in for another 10 minutes. 
  
• Once it is ready pull it out of oven and leave it in baño maria for another 20 minutes. This will help it to continue setting up. 
• Then pull it out of the baño maria and cool over a cooling rack. 
• Once cool to the touch refrigerate for at least 6 hours or overnight to completely cool in pan.
   
• Run a knife along the edge of the pan and carefully invert onto a large rimmed platter.
  Decorate with some our nutty brittle or roasted pumpkin seeds.

Recipe Video