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    Home » Tasty Recipes » Desserts

    October 14, 2016 Desserts

    Pumpkin Flan

    Pumpkin flan is an easy flan recipe that is creamy, silky, and smooth with a light caramel topping.

    Flan is a popular dessert recipe that Hispanic households love to serve to family and friends! We've shared a few flan recipes, such as my mom's lemon flan recipe, and a coffee flan recipe that have been big hits through the years. 

    I have to admit, this easy pumpkin flan recipe is the best Thanksgiving dessert to serve.

    sliced pumpkin flan on a white plate

    What is flan?

    Flan is a crème caramel. A soft, yet firm creamy custard that has a thin caramel sauce. 

    How would you describe flan?

    I would describe flan as a creamy jello with a light caramel sauce. 

    What does flan taste like?

    The taste of flan depends on the ingredients. Traditional flan consists of only eggs, milk, sugar, and vanilla. When it's traditional, it tastes almost like pudding, but with a firmer consistency. The caramel is thin, so it's a not so sweet dessert

    caramel drizzled over pumpkin flan on a white dish

    Is flan hard to make?

    Flan is easy to make. To make the flan custard, you're just blending ingredients in a blender until smooth. Making caramel can be made a few ways. 

    You can make caramel for flan by putting the sugar into the microwave, or on the stove over low heat until it's a beautiful golden hue, or some times adding a touch of water is favored. 

    Once you have those two done, the tricky part is the agua de Maria, which means water bath. A water bath is the process of cooking that ensures even gentle temperature. 

    Quick tip! Make sure no water splatters over the flan. Bake for about an hour or until the flan sets, and you're good to go!

    How To Make Pumpkin Flan

    This pumpkin flan recipe uses cream cheese and it is OPTIONAL! I personally love cream cheese in flan.

    For this recipe, use only ⅓-1/2 a block of cream cheese, a little goes a long way.

    Add flan ingredients, to a blender and blend until smooth.

    evaporated milk and cream cheese in a blender

    This recipe is a perfect recipe for kids to bake!

    girl pouring eggs over a blender

    If you love a strong pumpkin flavor, up the pumpkin puree to a cup. I like a delicate pumpkin flavor, that's not too bold.

    flan ingredients in a blender

    How To Make caramel for flan

    caramel for flan in a metal pan

    There are two methods to making caramel for flan:

    There is a dry method, which is just adding sugar; and the wet method, which includes adding a little bit of water.

    Dry method for making flan-

    Warm sugar over medium low, and swirl the pot (no spoons here) every so often as the sugar melts. Continue to cook until the caramel sauce is a beautiful amber hue.

    DO NOT LET SUGAR BURN! If it burns, it will be bitter. Start over in a new pot if it burns.

    Wet method for making flan- 

    Warm sugar and water (mix it well) over medium heat, and swirl it occasionally until it reaches a beautiful amber color.

    I like to add a pinch of ground cinnamon and swirl well to combine.

    Pour caramel over a dry baking dish or dry ramekins. Let caramel cool and set for about ten minutes before pouring in the pumpkin flan mixture.

    Place the unbaked flan over a larger and deep pan for a water bath. 

    Quick tip: I personally pull the baking rack out, place the large pan on the rack, add the flan to the center of the large pan and CAREFULLY pour hot water into the large pan.

    uncooked flan in a water bath

    This is what's called an agua de maria (water of Maria) aka water bath.

    Bake whole flan for 55-60 minutes or ramekins for 45-50 minutes, or until the center of the flan is set and the flan is firm, yet jiggly.

    Once the flan has baked through, place flan on a cooling rack until room temperature. Transfer flan into a refrigerator for 4 hours.

    After four hours, loosen the flan by running a knife around the edge of the flan.

    Take a plate that is larger than the flan, place it over the flan, and flip it over. Do this quick so there's not a huge mess.

    Drizzle any remaining caramel over the flan. Quickly pour water over the pan for easier cleaning.

    pumpkin flan on a white plate

    More Thanksgiving Recipes

    • Pernil (Pulled Pork)
    • Puerto Rican Rice
    • Potato Salad with Apples
    • Yuca (cassava with onions)
    • Coquito (Coconut Rum Drink)

    Be sure to join our subscribers list to stay up to date with the newest recipes and news! Buen provecho!

    caramel drizzled over pumpkin flan on a white dish

    Pumpkin Cream Cheese Flan Recipe

    Creamy and full of flavor, this smooth pumpkin cream cheese flan recipe is the perfect treat to end your fall day.
    4.32 from 25 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Puerto Rican
    Keyword: cream cheese, flan, pumpkin
    Prep Time: 5 minutes
    Cook Time: 1 hour 15 minutes
    cooling: 4 hours
    Total Time: 1 hour 20 minutes
    Servings: 8
    Calories:
    Author: Neyssa Jump
    Cost: 7

    Equipment

    • oven

    Ingredients

    • 1 cup and 2 tablespoons of sugar divided
    • 2 tablespoon water
    • ½ teaspoon of cinnamon
    • 1 can of evaporated milk
    • 1 can of condensed milk
    • 5 eggs
    • 4 oz of cream cheese softened and cubed
    • ¾ or 1 cup of pumpkin puree
    • ⅛ teaspoon of salt
    • 1 teaspoon of pumpkin spice
    • ½ teaspoon of vanilla

    Instructions

    • Preheat oven to 350 degrees Fahrenheit.
    • In a medium pan, over medium heat, add one cup of sugar and water.
    • Stir to dissolve sugar. Cook sugar mixture, swirling pot occasionally, until the caramel turns an amber color.
    • Quickly, pour caramel into round 9-inch pan, being sure to swirl around to coat bottom and bottom sides completely. Allow to cool for ten minutes before adding in flan custard.
    • In a blender, add in remaining ingredients. Blend well together.
    • Gently add custard to caramel pan. Place pan in a larger pan for a water bath. Add water to the larger pan until the water reaches half of the level of the flan pan. Gently place in oven.
    • Cook for 50-60 minutes, or until fork comes out clean. Remove pan from water bath, and allow to cool before refrigerating for 3-4 hours.

    Nutrition

    Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

     

     

     

    More Dessert Recipes

    • Coffee Flan
    • Coquito Cookies | Coconut Spiced Cookies
    • Pumpkin Apple Cake
    • Chewy White Chocolate Chip Guava Cookies

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    Reader Interactions

    Comments

    1. Linda says

      November 16, 2016 at 11:23 pm

      4 stars
      Hola
      Could I use Pumpkin pie Mix, oppose to the Puree?

      Reply
      • Neyssa says

        November 17, 2016 at 4:17 pm

        If you make the pie mix separately and use the same amount, I believe it should work out fine. I've never made it that way. But let me know how it goes. 🙂

        Reply
      • Melissa says

        November 02, 2022 at 10:39 am

        Yes you definitely can and in fact I found it to be extremely tasteful, cheers 🍻

        Reply
    2. Jen says

      December 23, 2016 at 2:33 pm

      5 stars
      For your caramel, try the microwave. Pour 1 cup sugar and 1/4 cup water in a 2 cup microwave safe glass container. Stir water and sugar a bit and microwave on high for five minutes. After 4 minutes have passed, watch closely. Open the door once it reaches a golden color. If not dark enough, microwave a little more time. It worked extremely well with the flan recipe a friend gave me. Thank you for posting your pumpkin Cheese flan recipe - it was exactly what I was looking for!

      Reply
      • Neyssa says

        December 26, 2016 at 11:58 am

        Oh neat! I definitely have to try that. It's seems so much easier. Thank you so much, I'm glad you like the recipe. 🙂

        Reply
    3. Ruth Nieves says

      November 19, 2018 at 5:48 pm

      This is awesome! Thank you for sharing this recipe! I cannot wait to make it for our Thanksgiving meal and beyond!

      Reply
      • Latina Mom Meals says

        November 24, 2018 at 8:29 am

        Thank you Ruth for visiting. I hope your family enjoyed the recipe. 🙂

        Reply
    4. Lauren says

      November 20, 2022 at 11:29 am

      Can you refrigerate overnight? Or is that too long? I have to make a dessert the night before and want to ensure it will turn out okay!

      Reply
      • Neyssa says

        January 14, 2023 at 11:09 am

        You certainly can refrigerate it overnight! It may actually turn out better this way.

        Reply
    5. Liz says

      November 24, 2022 at 1:13 am

      Does the water for the large pan need to be boiled or can it be cold tap water?

      Reply
      • Neyssa says

        January 14, 2023 at 11:08 am

        Either way works. I've always used cold tap water. But assume it may speed up the cooking process if you use boiled water instead. 🙂

        Reply

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    Guided by taste, not measurements, I strive to recreate classic Puerto Rican and Cuban recipes treasured by those that have come before us. Read more about me!

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