Simple Pumpkin Flan
Indulge in the creamy decadence of Simple Pumpkin Flan, a luxurious fusion of autumn flavors and classic Latin-inspired dessert. This easy-to-follow recipe combines rich pumpkin puree, sweetened condensed milk, and warming spices like cinnamon, nutmeg, and ginger to create a silky-smooth custard. Topped with a glistening layer of golden caramel, this flan is baked to perfection in a water bath for flawless texture. Perfect for a festive fall gathering or a weeknight treat, this dessert is as visually stunning as it is delicious. With minimal prep and simple ingredients, it's a must-try for pumpkin lovers and flan enthusiasts alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Granulated sugar
- 240 grams Pumpkin puree
- 396 grams Sweetened condensed milk
- 360 milliliters Evaporated milk
- 5 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan over medium-low heat, add 150 grams of granulated sugar. Stir continuously until the sugar melts and turns a golden amber color, about 5-7 minutes. Be careful not to burn it.
Immediately pour the melted sugar into a 9-inch round cake pan or flan mold. Tilt the pan to coat the bottom evenly with the caramel. Set aside to cool and harden.
In a blender or mixing bowl, combine the pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Blend or whisk until smooth and well combined.
Pour the pumpkin mixture over the hardened caramel in the prepared flan mold.
Place the flan mold in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the flan mold, creating a water bath.
Carefully place the roasting pan in the preheated oven and bake for 60 minutes, or until the center of the flan is set but still slightly jiggly when shaken.
Remove the flan mold from the water bath and let it cool to room temperature. Then, cover and refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges of the flan mold to loosen. Place a serving plate on top of the mold and quickly invert it to release the flan onto the plate, allowing the caramel to drizzle over the top.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
2659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1085 mg | 362% | |
| Sodium | 1921 mg | 84% | |
| Total Carbohydrate | 433.0 g | 157% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 418.4 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 2467 mg | 190% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3591 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
