This Pumpkin flan is a smooth, creamy custard infused with warm spices and caramel, making it a festive twist on the classic Latin dessert. Perfect for autumn gatherings, holiday dinners, or any time you want an elegant yet easy make-ahead treat.
INGREDIENTS:
For Caramel
1 1/2 cups sugar
For Custard
8 oz. cream cheese, room temperature
1 can sweetened condensed milk
1 cup pumpkin purée (fresh or canned)*
3/4 cup sugar
1 tablespoon cornstarch
1 can evaporated milk (or heavy cream)
6 large eggs
1 tablespoon pure vanilla extract or vanilla paste
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Optional: 1/2 cup toasted pepitas (pumpkin seeds) or toasted sliced almonds
*If using homemade purée, use a drier pumpkin, such as roasted kabocha. If using a fresh pie pumpkin, let the purée drain for half an hour before using. Homemade pumpkin purée tends to have a wetter consistency than canned pumpkin.
METHOD:
Prepare caramel:
Place sugar in a heavy saucepan over medium heat. Cook, without stirring, until sugar melts and turns a golden amber color. Quickly pour into a 9-inch round baking dish or flan mold, tilting to coat the bottom evenly. Set aside to harden.
Make custard:
In a blender, combine condensed milk, evaporated milk, pumpkin purée, eggs, cinnamon, nutmeg, ginger, and vanilla. Blend until smooth. Pour custard mixture over the hardened caramel. Place the baking dish inside a larger roasting pan and add hot water to the outer pan until it reaches halfway up the sides of the dish.
Bake at 350°F for 55–65 minutes, or until the center is set but still slightly jiggly.
Remove dish from water bath and let cool. Refrigerate overnight.
Run a knife around the edges, then invert onto a serving plate to release caramel sauce over the flan.
