Best 6 Easy Pumpkin Flan Recipes

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**Indulge in a Symphony of Fall Flavors: Discover the Delectable Pumpkin Flan and Its Enticing Variations**

As the autumn breeze sweeps through the air, carrying the sweet scent of pumpkin spice, it's time to embrace the season's bounty with a culinary masterpiece that embodies the essence of fall - the Pumpkin Flan. This delectable dessert, with its creamy, velvety texture and explosion of pumpkin flavor, is not just a treat for the taste buds but also a feast for the eyes. Join us on a delightful journey as we explore the classic Pumpkin Flan recipe, along with its enticing variations that add a unique twist to this timeless dessert. Get ready to tantalize your palate and immerse yourself in the symphony of fall flavors.

Let's cook with our recipes!

PUMPKIN CREAM CHEESE FLAN RECIPE



Pumpkin Cream Cheese Flan Recipe image

Creamy and full of flavor, this smooth pumpkin cream cheese flan recipe is the perfect treat to end your fall day.

Provided by Neyssa Jump

Categories     Dessert

Time 1h20m

Number Of Ingredients 11

1 cup and 2 tablespoons of sugar (divided)
2 tbsp water
1/2 teaspoon of cinnamon
1 can of evaporated milk
1 can of condensed milk
5 eggs
4 oz of cream cheese (softened and cubed)
3/4 or 1 cup of pumpkin puree
1/8 teaspoon of salt
1 teaspoon of pumpkin spice
1/2 teaspoon of vanilla

Steps:

  • 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.

PUMPKIN FLAN



Pumpkin Flan image

If pumpkin pie married caramel custard, their offspring would look like this pumpkin flan. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11

1/2 cup granulated sugar
3/4 cup light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1 cup cooked pumpkin puree
1 1/2 cups half-and-half or cream
5 large eggs, beaten
1 teaspoon pure vanilla extract
1/2 cup heavy cream, whipped

Steps:

  • Preheat the oven to 350 degrees.
  • Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel.
  • In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt. Stir in pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs, and vanilla. Thoroughly blend the egg mixture into the pumpkin puree.
  • Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.

PUMPKIN FLAN



Pumpkin Flan image

Provided by Ellie Krieger

Categories     dessert

Time 1h15m

Yield 8 servings (1 serving equals 1 flan)

Number Of Ingredients 10

Nonstick cooking spray
2/3 cup sugar, divided
1/2 cup whole milk
1/4 cup evaporated milk
2 eggs
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
3/4 cup solid-pack pumpkin

Steps:

  • Arrange 8 (4-ounce) ramekins inside a 9 by 13-inch baking pan. Spray ramekins lightly with cooking spray.
  • In a small saucepan, heat 1/3 cup sugar over medium heat, stirring constantly, until sugar melts and forms a medium-brown caramel, about 7 minutes. Working quickly, transfer 2 teaspoons of the caramel to each of the ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.
  • Preheat oven to 350 degrees F.
  • Combine milk and evaporated milk in a small saucepan over medium heat until warm. Reduce heat to a low simmer and keep milk warm. Meanwhile, bring about 4 cups water to a boil and keep hot. Whisk together eggs, egg yolks, remaining 1/3 cup of sugar, vanilla, nutmeg and cinnamon. Fold pumpkin into egg mixture. Then fold into evaporated milk. Divide filling among ramekins, then place baking sheet in oven. Pour hot water into baking pan until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes, or until flan is just set. Let cool. Place a dessert plate on top of each ramekin and invert; flan should slide out, and syrup should flow onto sides of the dish.

PUMPKIN PIE FLAN



Pumpkin Pie Flan image

Serve this delicious pumpkin flan for Thanksgiving, Christmas, or whenever!

Provided by SR1958

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h10m

Yield 8

Number Of Ingredients 8

½ cup white sugar
1 (14 ounce) can pumpkin pie filling
1 (12 ounce) can evaporated milk
1 (5 ounce) can sweetened condensed milk
6 eggs
½ cup white sugar
1 teaspoon vanilla extract
1 teaspoon allspice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt 1/2 cup sugar in an aluminum loaf pan and heat over medium heat. Continue to cook until it caramelizes, being careful to not burn the sugar. Fill a large pot of water with about 1 inch of water and place over medium heat. Move the aluminum pan into the large pot and set into the water.
  • Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, 1/2 cup sugar, vanilla, and allspice in a blender, blend until smooth. Pour the mixture into the loaf pan.
  • Bake in preheated oven until a knife inserted in the center comes out clean, about 1 hour. Refrigerate for at least 3 hours, or overnight.
  • Run a knife along the edge of the loaf pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.

Nutrition Facts : Calories 282.6 calories, Carbohydrate 43.3 g, Cholesterol 157.8 mg, Fat 8.6 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 4.2 g, Sodium 239.6 mg, Sugar 40.8 g

EASY PUMPKIN FLAN



Easy Pumpkin Flan image

Most flans are so labor intensive, this one is relatively easy. The original recipe I found in an e-book didn't call for the pumpkin and spice, which I added. It said "1 1/2 cans water" and that can mean anything but the cup of pumpkin moistened it up nicely!

Provided by the80srule

Categories     Pumpkin

Time 55m

Yield 8 large slices, 8 serving(s)

Number Of Ingredients 6

1 cup sugar
1 (14 ounce) can sweetened condensed milk
1 cup pumpkin puree
3 eggs
2 teaspoons vanilla
1 teaspoon pumpkin pie spice

Steps:

  • Make the caramel sauce by sprinkling the sugar around evenly in a clean frying pan, and cooking it over medium heat until it turns brown.
  • Do not stir until all the sugar has melted and become a brown syrup and pour into a 9" pie pan, thoroughly coating all sides of it.
  • In another bowl, whip the eggs together then all the other custard ingredients. Pour into the pie pan.
  • Fill a 10" pie pan halfway with warm water, and place the filled pie pan inside it.
  • Bake at 350F for 45 minutes or until set.
  • Let cool for 20 minutes, carefully loosen the edges with a butter knife, then invert onto a large serving plate.

PUMPKIN FLAN



Pumpkin Flan image

Make and share this Pumpkin Flan recipe from Food.com.

Provided by ChamoritaMomma

Categories     Cheesecake

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 cup white sugar
1 (14 ounce) can pumpkin pie filling
1 (12 ounce) can evaporated milk
1 (8 ounce) can sweetened condensed milk
6 eggs
1 teaspoon vanilla extract
1 teaspoon allspice

Steps:

  • Preheat oven to 350 degrees. Melt 1 cup sugar in a pan over medium heat. Stir until it caramelizes, being careful not to burn the sugar. After caramelizing the sugar, quickly throw it in the mold you are using for the flan, and move the mold around so the bottom of the mold will be covered with the caramelized sugar and set aside. It will become hardened.
  • Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, vanilla, and allspice in a blender, and blend until smooth. Pour the mixture into the caramelized pan.
  • Place the pan with the caramelized flan into a bigger mold filled with about 1 " of hot water.
  • Being very careful not to spill the water, and get burned or have the water get into the flan,.
  • Bake in preheated oven for about 50 min or until a knife inserted in the center comes out clean, Refrigerate for at least 3 hours. I usually leave it in the same pan if its just for our family and then serve as needed,.

Nutrition Facts : Calories 352.1, Fat 9.3, SaturatedFat 4.7, Cholesterol 161.5, Sodium 238, Carbohydrate 58.3, Fiber 4.2, Sugar 40.6, Protein 10.4

Tips:

  • For a smoother flan, use a blender or food processor to mix the ingredients together.
  • Make sure the oven is preheated before baking the flan.
  • Use a water bath to prevent the flan from curdling.
  • Bake the flan until a toothpick inserted into the center comes out clean.
  • Let the flan cool completely before serving.
  • Serve the flan with whipped cream, fruit, or caramel sauce.

Conclusion:

Pumpkin flan is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture and pumpkin flavor, this flan is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give pumpkin flan a try. You won't be disappointed!

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