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Pumpkin Flan with Caramel

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Pumpkin Flan with Caramel is a creamy, custard-like dessert that perfectly captures the flavors of fall with smooth pumpkin custard and rich caramel sauce, ideal for cozy evenings or festive gatherings.

Ingredients

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 cup canned pumpkin puree
  • 1 cup evaporated milk
  • 1 cup sweetened condensed milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C).
  2. In a small saucepan, combine sugar and water. Cook over medium heat, stirring occasionally, until sugar dissolves and caramel turns golden amber. Avoid burning.
  3. Pour caramel into a 9-inch round baking dish, swirling to coat bottom evenly. Let cool and harden.
  4. In a mixing bowl, whisk pumpkin puree, evaporated milk, sweetened condensed milk, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
  5. Pour pumpkin mixture over caramel in baking dish.
  6. Place baking dish inside a larger roasting pan. Pour hot water into roasting pan to halfway up sides of baking dish.
  7. Bake 50–60 minutes, until flan edges are set but center is slightly jiggly.
  8. Remove from water bath and cool to room temperature. Cover and refrigerate at least 4 hours or overnight.
  9. To serve, loosen edges with a knife, invert onto a serving plate so caramel coats the top.

Notes

Add a tablespoon of rum or bourbon for a boozy twist.

Sprinkle crushed gingersnap cookies on caramel before pouring custard for crunch.

Use pumpkin pie spice instead of cinnamon and nutmeg for richer flavor.

Make dairy-free by substituting coconut milk for evaporated and condensed milks.

Serve with extra caramel sauce, whipped cream, vanilla ice cream, or spiced apples.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-flan-with-caramel/