Best 7 Pumpkin Spice Flan Recipes

PUMPKIN CREAM CHEESE FLAN RECIPE

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 SPICE

Steps:

• In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.

PUMPKIN-CINNAMON ROLL BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Separate cans of dough into 10 rolls; refrigerate 2 icing containers. Cut each roll into 6 pieces; place in dish.
• In medium bowl, beat eggs, half-and-half, pumpkin, granulated sugar and pumpkin pie spice with whisk until blended. Pour over pieces in dish; stir to distribute mixture and coat pieces with egg mixture.
• Bake 35 to 39 minutes or until deep golden brown. Let stand 15 minutes. In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until icing is drizzling consistency. Drizzle icing, and sprinkle pecans over top of bake.
• Meanwhile, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in powdered sugar, cinnamon and vanilla. Increase speed; beat mixture until stiff peaks from. Use large spoon for serving. Serve pieces with whipped cream.

PUMPKIN SPICE FLAN

Steps:

• 1. Custard- In a bowl, combine eggs, sweetened condensed & whole milk, pumpkin purée, spices and extract. • Whisk for about 2 minutes, then set aside. Caramel- Add sugar to the aluminum flan mold and bring to medium-high heat. • Allow all of the sugar to melt down until golden caramel, stirring constantly. Do not allow sugar to burn. • When sugar is fully dissolved into caramel, carefully coat the bottom and sides of the flan mold using hand towels to hold the pan. Use a brush if you are not experienced in handling extremely hot caramel. • Let sit for two minutes until sugar sets. • Pour flan mixture into pan using a medium mesh hand strainer. Baking the Flan- If you have a traditional 10? flan pan, cover entirely with aluminum foil. If using a more updated version, cover lid and shut tight with latches. • Add two cups of water to a large saucepan and gently place flan pan into the baño de Maria. • Bring to boil for 45-60 minutes or until custard is fully cooked, but not too firm. • Once the flan is fully cooked, immediately lower heat and let simmer for 5 minutes. • Remove flan pan from the baño de Maria and discard excess water from saucepan. Do not remove flan from pan. • Refrigerate for 7-9 hours or overnight. To serve, loosen the sides of the flan all the way around using a butter knife. Take a large plate, place upside down on top of flan and flip!

PUMPKIN FLAN

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.

CINNAMON-SPICED PUMPKIN FLAN

Steps:

• Preheat oven to 325°. In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 8 minutes. Quickly pour into an ungreased 9-in. deep-dish pie plate, tilting to coat bottom of plate., In a large saucepan, heat cream until bubbles form around side of pan; remove from heat. In a large bowl, whisk egg yolks, egg, sugar, pumpkin, cinnamon and vanilla until blended. Slowly stir in hot cream. Pour into pie plate., Place pie plate in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of pie plate. Bake 50-60 minutes or until center is just set (mixture will jiggle). Immediately remove flan from water bath to a wire rack; cool 1 hour. Refrigerate until cold, about 5 hours or overnight., Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.

EASY PUMPKIN FLAN

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.