Pumpkin Flan

By • November 7, 2011 5 Comments

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Author Notes: I'm posting this recipe in response to a Hotline request for a twist on a traditional Thanksgiving dessert. It's originally from my mother, but over the years I've tweaked the spices, added rum and vanilla and so on. I bake it in a loaf pan or terrine because I like serving it in slices; a small ring mold, or a more traditional round creme caramel/flan dish works too. It's very rich, so the whipped cream is optional - served naked, adorned only with its caramel sauce is sort of elegant too. amysarah

Serves around 8 +

  • 1 1/3 cups Sugar
  • 6 Eggs
  • 2 cups Pumpkin puree (I use canned here; fresh is fine, as long as it's very smooth)
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Allspice
  • a pinches Nutmeg
  • 2 cups Heavy cream
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Dark rum (optional)
  1. Preheat oven to 350.
  2. In small heavy pan, combine 2/3-cup sugar with ¼ cup water and bring to boil, washing down any sugar crystals clinging to the sides with a pastry brush dipped in cold water. Stir until the sugar completely dissolves, then continue to cook until it's a deep caramel color.
  3. Pour the caramel into a glass loaf pan, tilting until bottom is evenly coated. Set aside to harden.
  4. Beat eggs with remaining 2/3-cup sugar. Beat in pumpkin puree, salt, spices and cream. Stir in the vanilla and rum (if using.) Pour into the pan, on top of the hardened caramel.
  5. Put the pan in a deep baking dish and add enough very hot water to reach half way up sides of the flan. Bake on the oven’s middle rack for about 1 hour and 15 minutes, or until a small sharp knife inserted in the center comes out clean, but it’s still a tiny bit wobbly.
  6. Remove flan from water bath and cool on a rack to room temp. Cover well and put in fridge for at least 6 hours, or overnight.
  7. To serve: carefully run a thin knife around edge of pan to separate flan from sides. Invert a serving platter over it (not too shallow – you want to capture all of that caramel sauce.) Carefully flip both together; the flan should slip out easily. If not, give the pan a couple of good whacks with a wooden spoon (cursing and snarling, ‘don’t even think about it!’ helps.) Let the sauce pool over and around it, making sure not a single drop is left behind in the pan.
  8. Serve cut in slices, with some sauce spooned over it. If you like, garnish with a spoonful of lightly sweetened whipped cream (plain with a little vanilla, or cinnamon or rum.)

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I love this! I'm glad you posted it.


almost 4 years ago amysarah

amysarah is a trusted home cook.

Great! And my pleasure. Truth be told, I haven't made this in a couple of years myself, so hopefully it's as good as I recall. Let me know how the butternut squash works - sounds promising. Btw, if possible, it's really better to let the flan chill overnight in the fridge - that way the top layer absorbs a little of the caramel sauce - adds a nice dimension.


almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Oh my! How wonderful. Definitely going to try this (but with butternut squash, which seems so much more flavorful this year than any Sugar Spice pumpkin I've roasted). Thank you so, so much for posting this recipe!! ;o)


almost 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! This sounds truly fabulous & a great twist on both flan and pumpkin pie.


almost 4 years ago Bevi

This is great! Thanks for posting. Preparing in a loaf pan is a great idea.