Best Easy Pumpkin Flan Recipes

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PUMPKIN FLAN



Pumpkin Flan image

If pumpkin pie married caramel custard, their offspring would look like this pumpkin flan. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11

1/2 cup granulated sugar
3/4 cup light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1 cup cooked pumpkin puree
1 1/2 cups half-and-half or cream
5 large eggs, beaten
1 teaspoon pure vanilla extract
1/2 cup heavy cream, whipped

Steps:

  • Preheat the oven to 350 degrees.
  • Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel.
  • In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt. Stir in pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs, and vanilla. Thoroughly blend the egg mixture into the pumpkin puree.
  • Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.

PUMPKIN CREAM CHEESE FLAN RECIPE



Pumpkin Cream Cheese Flan Recipe image

Creamy and full of flavor, this smooth pumpkin cream cheese flan recipe is the perfect treat to end your fall day.

Provided by Neyssa Jump

Categories     Dessert

Time 1h20m

Number Of Ingredients 11

1 cup and 2 tablespoons of sugar (divided)
2 tbsp water
1/2 teaspoon of cinnamon
1 can of evaporated milk
1 can of condensed milk
5 eggs
4 oz of cream cheese (softened and cubed)
3/4 or 1 cup of pumpkin puree
1/8 teaspoon of salt
1 teaspoon of pumpkin spice
1/2 teaspoon of vanilla

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • In a medium pan, over medium heat, add one cup of sugar and water.
  • Stir to dissolve sugar. Cook sugar mixture, swirling pot occasionally, until the caramel turns an amber color.
  • Quickly, pour caramel into round 9-inch pan, being sure to swirl around to coat bottom and bottom sides completely. Allow to cool for ten minutes before adding in flan custard.
  • In a blender, add in remaining ingredients. Blend well together.
  • Gently add custard to caramel pan. Place pan in a larger pan for a water bath. Add water to the larger pan until the water reaches half of the level of the flan pan. Gently place in oven.
  • Cook for 50-60 minutes, or until fork comes out clean. Remove pan from water bath, and allow to cool before refrigerating for 3-4 hours.

PUMPKIN FLAN WITH MAPLE CARAMEL



Pumpkin Flan with Maple Caramel image

Provided by Ina Garten

Categories     dessert

Time 5h10m

Yield 8 to 10 servings

Number Of Ingredients 14

3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract, such as Boyajian
2 teaspoons grated orange zest (2 oranges)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Preheat the oven to 350 degrees F.

Steps:

  • For the caramel, combine the sugar, maple syrup and 1/3 cup water in a small deep heavy-bottomed saucepan. Bring to a boil, swirling the pan (don?t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees F on a candy thermometer. Watch it carefully so it doesn?t burn! Off the heat, swirl in the fleur de sel and immediately pour into an 8-by-2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
  • Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don?t combine.
  • Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don?t tilt the pan or the caramel will run out!
  • Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.

PUMPKIN FLAN (FLAN DE CALABAZA)



Pumpkin Flan (Flan de Calabaza) image

Pumpkin flan (flan de calabaza) is a rich and creamy custard dessert made with pumpkin puree, warm spices, and a smooth caramel topping.

Provided by Jamie Silva

Categories     Dessert

Time 5h35m

Number Of Ingredients 11

3/4 cup granulated sugar
14 ounces sweetened condensed milk
12 ounces evaporated milk
15 ounces pumpkin purée
5 large eggs (room temperature)
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/8 teaspoon nutmeg

Steps:

  • In a saucepan, melt sugar over medium-high heat, stirring constantly to prevent burning until it turns an amber color. Don't walk away. Sugar can burn so easily. Once you get liquid gold, remove it from the heat and pour the caramel into a 9-inch round cake pan, moving it around to coat the bottom of the pan.
  • Preheat the oven to 350°F.
  • In a high-speed blender, add sweetened condensed milk, evaporated milk, pumpkin purée, eggs, vanilla, pumpkin spice and salt. Blend until smooth. Pour the milk mixture over the set caramel in the round pan.
  • Place the cake pan in a large roasting pan. Carefully fill the roasting pan with about 2 inches of hot water.
  • Bake the flan for 50-55 minutes or until the center is just set. If the outer rims look set but the middle jiggles when you gently shake the pan, the flan is done. You will be tempted to continue to bake it but then you run the risk of it getting a rubbery texture. Don't do it!
  • Carefully remove the pan from the water bath and allow it to cool for 30 minutes at room temperature. Place it in the fridge for at least 4 hours or overnight so the flan can fully set.
  • Remove the pan from the fridge. Run a knife around the sides of the round pan to slightly loosen the flan. Place a large plate on top of the round pan and invert the pan (flip it over) so the flan transfers onto a large plate. Slice, serve, and enjoy!

Nutrition Facts : ServingSize 1 slice, Calories 238 kcal, Carbohydrate 37 g, Protein 8 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 97 mg, Sodium 152 mg, Fiber 1 g, Sugar 35 g, UnsaturatedFat 3 g

HOW TO MAKE PUMPKIN FLAN



How to Make Pumpkin Flan image

This is the best simple and easy pumpkin spice flan you'll ever taste! This recipe is easy to follow. Pumpkin flan is incredibly smooth and creamy with a thin caramel sauce.

Provided by Tara Ziegmont

Categories     Dessert

Time 1h20m

Number Of Ingredients 7

1 cups sugar (divided)
2 1/2 cups 1% milk
3 eggs
3 egg whites
1 cups pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350º. Heat a kettle of water and set aside. You'll need it later.
  • Pour 1/2 cup sugar into a 9-inch round cake pan. Shake the pan to distribute the sugar evenly in the pan. Cook over medium heat until the sugar melts and turns light brown. Remove from heat and set aside to cool. You will hear it crack as it cools. That's totally normal.
  • In a small pot, heat the milk and remaining 1/2 cup sugar over medium heat. Stir frequently. When the mixture is hot and frothy, turn off the heat.
  • Using a stand mixer or electric mixer, blend the remaining ingredients. Slowly add the hot milk using a low speed. When it's well blended, pour the mixture over the now-cooled caramelized sugar.
  • Place the cake pan into a roasting pan. When the water is very hot, pour it into the roasting pan about an inch deep. Put the whole thing in the oven and bake for 60-70 minutes, until a knife stuck in the center comes out clean. The flan will still be jiggly at this point, so don't mistake its being jiggly as a sign that it's not done.
  • Remove cake pan from water and set it to cool on a wire rack. When it's no longer warm, cover and chill.
  • To serve, loosen edges and invert onto a serving platter. All of the wonderful syrup from the bottom of the pan will pour out overtop of the flan.

PUMPKIN PIE FLAN



Pumpkin Pie Flan image

Serve this delicious pumpkin flan for Thanksgiving, Christmas, or whenever!

Provided by SR1958

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h10m

Yield 8

Number Of Ingredients 8

½ cup white sugar
1 (14 ounce) can pumpkin pie filling
1 (12 ounce) can evaporated milk
1 (5 ounce) can sweetened condensed milk
6 eggs
½ cup white sugar
1 teaspoon vanilla extract
1 teaspoon allspice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt 1/2 cup sugar in an aluminum loaf pan and heat over medium heat. Continue to cook until it caramelizes, being careful to not burn the sugar. Fill a large pot of water with about 1 inch of water and place over medium heat. Move the aluminum pan into the large pot and set into the water.
  • Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, 1/2 cup sugar, vanilla, and allspice in a blender, blend until smooth. Pour the mixture into the loaf pan.
  • Bake in preheated oven until a knife inserted in the center comes out clean, about 1 hour. Refrigerate for at least 3 hours, or overnight.
  • Run a knife along the edge of the loaf pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.

Nutrition Facts : Calories 282.6 calories, Carbohydrate 43.3 g, Cholesterol 157.8 mg, Fat 8.6 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 4.2 g, Sodium 239.6 mg, Sugar 40.8 g

PUMPKIN FLAN



Pumpkin Flan image

Make and share this Pumpkin Flan recipe from Food.com.

Provided by ChamoritaMomma

Categories     Cheesecake

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 cup white sugar
1 (14 ounce) can pumpkin pie filling
1 (12 ounce) can evaporated milk
1 (8 ounce) can sweetened condensed milk
6 eggs
1 teaspoon vanilla extract
1 teaspoon allspice

Steps:

  • Preheat oven to 350 degrees. Melt 1 cup sugar in a pan over medium heat. Stir until it caramelizes, being careful not to burn the sugar. After caramelizing the sugar, quickly throw it in the mold you are using for the flan, and move the mold around so the bottom of the mold will be covered with the caramelized sugar and set aside. It will become hardened.
  • Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, vanilla, and allspice in a blender, and blend until smooth. Pour the mixture into the caramelized pan.
  • Place the pan with the caramelized flan into a bigger mold filled with about 1 " of hot water.
  • Being very careful not to spill the water, and get burned or have the water get into the flan,.
  • Bake in preheated oven for about 50 min or until a knife inserted in the center comes out clean, Refrigerate for at least 3 hours. I usually leave it in the same pan if its just for our family and then serve as needed,.

Nutrition Facts : Calories 352.1, Fat 9.3, SaturatedFat 4.7, Cholesterol 161.5, Sodium 238, Carbohydrate 58.3, Fiber 4.2, Sugar 40.6, Protein 10.4

EASY PUMPKIN FLAN



Easy Pumpkin Flan image

Most flans are so labor intensive, this one is relatively easy. The original recipe I found in an e-book didn't call for the pumpkin and spice, which I added. It said "1 1/2 cans water" and that can mean anything but the cup of pumpkin moistened it up nicely!

Provided by the80srule

Categories     Pumpkin

Time 55m

Yield 8 large slices, 8 serving(s)

Number Of Ingredients 6

1 cup sugar
1 (14 ounce) can sweetened condensed milk
1 cup pumpkin puree
3 eggs
2 teaspoons vanilla
1 teaspoon pumpkin pie spice

Steps:

  • Make the caramel sauce by sprinkling the sugar around evenly in a clean frying pan, and cooking it over medium heat until it turns brown.
  • Do not stir until all the sugar has melted and become a brown syrup and pour into a 9" pie pan, thoroughly coating all sides of it.
  • In another bowl, whip the eggs together then all the other custard ingredients. Pour into the pie pan.
  • Fill a 10" pie pan halfway with warm water, and place the filled pie pan inside it.
  • Bake at 350F for 45 minutes or until set.
  • Let cool for 20 minutes, carefully loosen the edges with a butter knife, then invert onto a large serving plate.

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