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Caramel Pumpkin Flan
Caramel Pumpkin Flan is a silky, baked custard dessert infused with creamy pumpkin and topped with a rich caramel drizzle. Combining the velvety smoothness of classic flan with the warmth of fall flavors, this dish offers a delicate balance of sweetness and spice. The gentle baking method ensures a custard-like texture, while the caramelized sugar topping adds a glossy finish. Perfect for holiday gatherings or autumn-inspired menus, this flan is an elegant yet comforting treat that celebrates seasonal ingredients.
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Prep Time 20 minutes
Cook Time 1 hour
Chill Time 6 hours
Total Time 7 hours 20 minutes
Course Dessert
Cuisine Latin AMerican
Servings 10
Calories 215 kcal

Ingredients
  

For the Flan:

  • 1 cup pumpkin (canned or cooked )
  • 1 cup milk
  • 1 cup light cream
  • 6 eggs
  • ½ cup sugar
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • ⅓ cup brandy
  • Boiling water (for water bath)

For Caramel:

  • ½ cup sugar

Instructions
 

Step 1: Preheat Oven

  • Preheat oven to 325°F (163°C).

Step 2: Make Pumpkin Custard

  • In a medium saucepan, combine pumpkin, milk, and cream.
  • Stir until smooth and well blended.
  • Heat over low heat until bubbles form around the edges of the pan.

Step 3: Blend Eggs and Flavorings

  • In a large bowl, lightly beat the eggs.
  • Add sugar, salt, and vanilla extract.
  • Gradually whisk in the hot milk mixture and brandy until smooth.

Step 4: Bake the Flan

  • Pour the custard mixture into a 9" deep pie plate or 10" pie plate.
  • Place the dish in a shallow roasting pan and pour boiling water into the pan to a depth of ½ inch around the dish.
  • Bake for 50 to 60 minutes, or until a silver knife inserted in the center comes out clean.

Step 5: Chill the Flan

  • Remove from the oven and let cool to room temperature.
  • Refrigerate 6 to 8 hours or overnight.

Step 6: Make the Caramel Drizzle

  • In a heavy medium-sized skillet, cook ½ cup sugar over medium heat until it melts and turns a light brown syrup.
  • Stir gently to blend and remove from heat.

Step 7: Serve

  • Drizzle caramel over the chilled flan in a decorative pattern.
  • Serve immediately or refrigerate until ready to enjoy.

Tips

  • Use pure pumpkin purée (not pumpkin pie filling) for best texture and flavor.
  • Substitute evaporated milk for part of the cream for a lighter version.
  • Add warm spices such as cinnamon, nutmeg, or cloves for a pumpkin-pie style flan.
  • Spike with less or no brandy if desired; flavor can be replaced with vanilla.
  • Tap the filled pan gently to help release air bubbles before baking.
  • Bake in a water bath (bain-marie) as written to avoid curdling and cracking.
  • Run a thin knife around the edge after chilling to unmold cleanly.
  • Garnish with whipped cream or toasted pecans (optional) just before serving.
  • For deeper caramel flavor, cook sugar to a dark amber, but avoid burning.

Nutrition

Calories: 215kcalCarbohydrates: 32gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.2gTrans Fat: 0.2gCholesterol: 95mgSodium: 85mgPotassium: 210mgFiber: 1gSugar: 28gVitamin A: 4200IUVitamin C: 1mgCalcium: 90mgIron: 1mg
Keyword baked custard, caramel topping, custard dessert, fall dessert, holiday dessert, pumpkin flan, thanksgiving dessert, vintage recipe
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