You’ve got to add pumpkin flan to your Thanksgiving dessert table, and trust me it’s a reasonable swap for pumpkin pie.
This flan de calabaza has a very similar texture to pumpkin pie, while keep it’s classic, creamy flan texture. It could maybe even be compared to the texture of homemade pumpkin cheesecake.
Here’s what you’ll need
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Use pumpkin spice mix or make your own
Pumpkin spice mix has all the warm and cozy spices you’ll want in this pumpkin flan, but don’t run to the store because you may have everything you need in your spice cabinet to make it yourself!
You’ll need a couple teaspoons of cinnamon and equal parts nutmeg, ginger, allspice, and cloves.
Melt the caramel or use store brought caramel
Lots of people get tripped up over the step of melting the sugar for the caramel, but it’s actually pretty simple.
Just keep the heat on low to avoid burning the sugar and don’t stir it until it begins to caramelize. Stir it until it’s smooth and as soon as it turns a deep golden color, take it off the heat before it burns or hardens.
If you’re in a rush or just want a shortcut, store bought caramel is a good option. Just warm it up a bit so that it’s easier to pour and spread.
Step by step instructions
- Preheat oven to 300°F. In a pan over medium heat, add sugar and let it begin to caramelize before stirring until smooth.
- Pour the caramelized sugar into a baking pan, tilting to spread evenly, then place the pan in the freezer while you make the flan mixture.
- In a blender, lightly pulse the eggs, yolks, pumpkin puree, and pumpkin spice without creating too many bubbles.
- In a large bowl, mix heavy cream, evaporated milk, condensed milk, vanilla, and the egg mixture, being careful not to create air pockets. Strain 3 times until smooth.
- Place the caramelized pan in a large baking dish, pour in the flan mixture, and add hot water to the baking dish until it reaches halfway up the sides of the flan pan.
- Bake for 1.5 hours, remove from water bath, cool for 1 hour, then cover and refrigerate overnight. Run a knife along the pan edges, place a plate on top, flip, and gently shake to release the flan. Slice and serve.
How to get the flan out of the mold
Getting flan out of the mold can be tricky and usually depends on how evenly you spread the caramel.
After removing the pan from the fridge, gently run a knife around the edges to loosen the flan. Take your time to avoid breaking it. Once the edges are free, place a plate on top and carefully flip it over. A little shake or tap should help it slide out.
If it’s still stuck, don’t worry! Just be gentle and patient. You can place the mold in warm water or use a warm rag on the bottom for a few minutes to loosen the caramel, then try flipping it again.
Pumpkin Flan (Flan de Calabaza)
Equipment
Ingredients
- 1 cup sugar
- 3 eggs
- 5 egg yolks
- ½ cup pumpkin puree
- 1 tbsp pumpkin spice or 2 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, ¼ tsp allspice, and ¼ tsp cloves
- 1 cup heavy cream
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 2 tsp vanilla
- Cinnamon sticks for garnish
- Whipped cream for garnish
Instructions
- Preheat oven to 300°F. In a pan over medium heat, add sugar and let it begin to caramelize before stirring until smooth. Pour the caramelized sugar into a baking pan, tilting to spread evenly, then place the pan in the freezer while you make the flan mixture.
- In a blender, lightly pulse the eggs, yolks, pumpkin puree, and pumpkin spice without creating too many bubbles. In a large bowl, mix heavy cream, evaporated milk, condensed milk, vanilla, and the egg mixture, being careful not to create air pockets. Strain 3 times until smooth.
- Remove the caramelized pan from the freezer and place in a large baking dish. Pour the flan mixture into the pan. Add hot water to the baking dish to come halfway up the sides of the flan pan.
- Bake for 1 hour and 30 minutes. Remove from oven and water bath, and let the flan rest at room temperature for 1 hour. Cover and refrigerate overnight.
- The next day, run a knife along the edges of the pan. Place a plate over the pan, flip, and gently shake to release the flan. Slice and serve, buen provecho!
