Pumpkin Flan

Written By Judy Doherty, MPS, PCII
Pumpkin Flan

Pumpkin Flan

Yield 12
Author Judy Doherty
Prep time
5 Min
Cook time
45 Min
Total time
50 Min
I think this pumpkin flan is one of my favorite pumpkin desserts ever. The rich caramel drips down the firm, spicy, custard-rich pumpkin flan and is a show stopper. There is no pie dough needed! Don’t you love the color-rich pomegranate arils on the top?

Ingredients

Caramel
  • 1/2 cup sugar
  • 1 tsp lemon juice
  • 2 tsp water
Filling
  • 1 15-ounce can pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 5 eggs
  • 1 12-ounce can of evaporated milk
  • 1 14-ounce-can sweetened condensed milk

Instructions

  1. Prepare the flan mold. It should be a ceramic bowl or tart pan with straight sides about 8 inches in diameter. And it should be ovenproof. Lightly grease the sides.
  2. Place the ingredients for the caramel in a stainless steel pot. Mix well and bring to a boil. Boil on high until the mixture is the color of iced tea.
  3. Immediately pour the caramel into the bottom of the flan mold.
  4. Prepare the custard by mixing the spices into the pumpkin with a whisk and then add the eggs one by one, mixing smoothly between each addition. Add the evaporated and condensed milk to the pumpkin/egg mixture and mix smoothly. Pour the custard into the tart pan. Bake in a 350-degree oven in a pan of water until the custard is firm in the center, about 45 minutes. Remove from the oven, cool briefly, then refrigerate overnight.
  5. Run a knife around the edges of the flan and invert onto a plate.
  6. Garnish with pumpkin seeds (pepitas) and pomegranate arils.
  7. Creme Brulee version:
  8. Skip the caramel sugar steps. Make the custard and bake in a tart pan in a water bath. Top with sugar and caramelize with a torch (omit lemon juice and water).

Nutrition Facts

Calories

216.59

Fat

6.95 g

Sat. Fat

3.77 g

Carbs

32.52 g

Fiber

1.1 g

Net carbs

31.41 g

Sugar

30.45 g

Protein

7.28 g

Sodium

100.23 mg

Cholesterol

87.67 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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