Pumpkin Pie Spice Flan

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Pumpkin Flan

A silky, pumpkin pie spice flan with warm, caramelized sugar, finished with a cloud of cinnamon whipped cream for an elegant, creamy dessert. 

 

Flan is a type of custard dessert. The classic flan is a Latin American and Spanish dessert made by first caramelizing the sugar to create the topping and then blending eggs, milk, sugar, and vanilla to make the custard and then baking in a water bath.

Years ago, one afternoon, my Aunt Lynn showed me how to make a classic caramel flan.  I decided to give it a seasonal twist for a  perfect touch of fall flavor.

This Pumpkin Flan takes a classic flan and infuses it with pumpkin pie spices, pumpkin puree’, and a splash of bourbon. 

 About Caramelizing the Sugar:

  • Use white sugar.
  • Only use a heavy bottomed pan, such as a cast iron skillet.
  • Stir constantly. 

About the Pumpkin Flan Ingredients:

1 12 oz. can evaporated milk- evaporated milk creates a richer, creamier and more decadent custard.

1 14 oz. can sweetened condensed milk

3/4 cup canned pumpkin puree – The can may say pumpkin puree or pure pumpkin. Use 100% pure pumpkin, not pumpkin pie filling. 

1 tsp. pumpkin pie spice

2 tsps. pure vanilla extract – Be sure to use pure vanilla extract.

5 eggs

1 tsp bourbon- Any bourbon will work or you can skip the bourbon.

Tools Needed:

Steps in Preparing Pumpkin Flan:

  1. Caramelize sugar to coat the bottom of six 8 oz. ramekins. (Be very cautious when handling hot, melting sugar. Be sure pets and children are not near.)
  2. Add flan ingredients to the blender and blend for about one minute. 
  3. Bake in a water bath. 
  4. Turn out by placing dessert plate on top of the ramekin and flipping it out. The dark, golden caramel will spill over the flan.
  5. Chill.
  6. Top with Cinnamon Whipped Cream. 

Pumpkin Flan questions:

  1. Can I make ahead of time? Yes, Pumpkin Flan can be made a few hours ahead or up two days ahead. 
  2. Do I refrigerate the flan? Yes, you refrigerate for at least an hour or up to a day ahead.
  3. Can I serve Pumpkin Flan warm? Yes, you can serve it warm or room temperature, but whipped cream will not hold it’s shape. Although, it is most often served cold so that it can set properly. 
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Pumpkin Flan

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  • Author: Emily Cooper
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings
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Description

This velvety pumpkin flan is infused with cozy pumpkin pie spices and baked over a layer of golden caramel. A dollop of cinnamon-kissed whipped cream on top makes it an elegant creamy dessert perfect for entertaining.

Ingredients

Units Scale
  • 1 cup sugar
  • 1 can evaporated milk (12 oz. can)
  • 1 can sweetened condensed milk (14 oz. can)
  • 3/4 cup canned pumpkin puree
  • 1 tsp. pumpkin pie spice
  • 2 tsp. vanilla
  • 1 tsp. bourbon
  • 5 eggs
  • cinnamon whipped topping

Instructions

  1. Preheat the oven to 325 degrees.
  2. Set out 6 8 oz. ramekins.
  3. In a cast iron skillet over medium heat, melt 1 cup of sugar, until caramelized. Stir constantly for 8-10 minutes.
  4. Once, the sugar is caramelized and is a deep amber color, pour the caramel into the bottom of 6 ramekins. Pour one at a time and swirl to evenly coat the bottom of the ramekin. Set aside.
  5. In a blender, combine evaporated milk, sweetened condensed milk, pumpkin, pumpkin pie spice, vanilla, bourbon and eggs. Blend 1 minute until smooth.
  6. Pour the mixture evenly into each ramekin.
  7. Place into a baking pan with 1 inch sides, and fill with water until about 1-inch full.
  8. Bake at 325 degrees for approximately 30 minutes, then remove from the oven and place a aluminum foil tent loosely over the top when the custard begins to brown.
  9. Bake for about another 30 minutes, until firm to the touch.
  10. Turn out onto individual serving plates.
  11. Remove from oven and let cool for about 15 minutes.
  12. Use a knife to gently loosen the sides around the rim. Place a dessert plate on top and flip over.
  13. Remove ramekin, and the caramel will spill out over the flan.
  14. Place flan into the refrigerator and cool for several hours or overnight.
  15. Top with cinnamon whipped cream.

Equipment

Notes

  • Using a heavy-bottomed pan like a cast iron skillet is essential.
  • Be sure to use 100% pure pumpkin, not pumpkin pie filling.
  • Baking in a water bath is essential.
  • Can be made up to 2 days in advance.
  • This pumpkin flan can be made in one pan, but I like to use the individual 8 oz. ramekins.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: dessert
  • Method: Stovetop and oven
  • Cuisine: Latin American

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