Pumpkin Flan

This pumpkin flan with pumpkin spice flavor is dairy-free, gluten-free, and topped with caramel sauce! This recipe is a favorite fall dessert!

Why you will love this recipe

• This pumpkin flan recipe is gluten-free and dairy-free.

• It’s super easy to make.

• It’s the perfect fall dessert.

Ingredients for this recipe

Coconut condensed milk: At room temperature. For a non-dairy-free version, you can replace it with regular condensed milk.

Soy milk: Soy milk is the only plant-based milk we recommend for making this recipe. For a non-dairy-free version, you can replace it with whole milk.

Eggs: At room temperature.

Caramel sauce: You can use homemade or store-bought. We’ve used store-bought.

Pumpkin puree: You can use homemade or store-bought.

Pumpkin spice spices: Cinnamon, nutmeg, ginger, and cloves.

How to make this recipe

Prepare the pan and mix the ingredients:

Preheat the oven to 350 degrees F (180 C).

Pour the caramel sauce into a steam pudding pan (one that has a lid and a hole in the middle) and spread the caramel sauce around the pan with the help of a silicone basting brush or a small spatula. 

Then, add the coconut condensed milk, soy milk, eggs, pumpkin puree, and spices into a blender and blend until smooth.

Add to the baking dish:

Place the steam pudding pan in the center of a baking dish (with high sides to make a water bath), pour the flan mixture inside the steam pudding pan, and cover with the lid.

Next, add boiling water into the baking pan until it reaches at least halfway up the sides of the pan.

Bake and refrigerate overnight:

Place the baking pan very carefully inside the oven (use oven gloves and be careful not to burn yourself), and bake for 60 minutes.

After 60 minutes, carefully remove the pudding pan from the oven (without opening the lid) to a wire rack and let it cool down for 1 hour. Then, refrigerate overnight. Unmold after refrigerating overnight.

Serve:

To unmold, invert the pan into a large serving plate. Keep it in the fridge until serving. You can add more caramel sauce on top before serving.

FAQ

What is pumpkin flan?

Pumpkin flan is a custard dessert with pumpkin spice flavor and a layer of caramel sauce.

How do you store pumpkin flan?

You can store flan in an airtight container in the fridge for up to 2 days.

Is creme brulee or panna cotta the same as flan?

Panna cotta and creme brulee are similar to flan because they are all custard-style desserts, but their ingredients and cooking techniques are different.

Tips for making this recipe

• Recipe variations: For a non-dairy-free version, you can replace the coconut condensed milk with regular condensed milk, and soy milk with whole milk. 

• Steam pudding pan: Ensure you use the right pan to make this recipe, the pan needs to have a hole in the middle and a lid to cover the top.

• Don’t skip the water bath: That’s what makes flans silky and soft. 

• Bake at the suggested temperature: Steaming the flan at a higher temperature can make it flat or have a rubbery texture.

• Make this recipe the day before: The flan must be refrigerated in the fridge overnight.

More dessert recipes

• Coconut Caramel Flan
• Banoffee Pie
• Healthy Apple Crumble

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Pumpkin Flan

AuthorAuthor: Rita

This pumpkin flan is gluten-free, dairy-free, and topped with caramel sauce! It’s a favorite fall dessert!

Print Recipe Pin Recipe

Prep TimePrep Time 2 hours hours 10 minutes minutes

Cook TimeCook Time 1 hour hour

ServingsServings 6 -8 servings

Ingredients  

• 2 tbsp caramel sauce
• 1 can coconut condensed milk at room temperature (490 g)
• soy milk at room temperature (the same measure as the condensed milk can)
• 6 eggs at room temperature
• 1/4 cup pumpkin puree
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves

Instructions 

1. Preheat the oven to 350 degrees F (180 C).
2. Pour the caramel sauce into a steam pudding pan (one that has a lid and a hole in the middle) and spread the caramel sauce around the pan with the help of a silicone basting brush or a small spatula.
3. Then, add the coconut condensed milk, soy milk, eggs, pumpkin puree, and spices into a blender and blend until smooth.
4. Place the steam pudding pan in the center of a baking dish (with high sides to make a water bath), pour the flan mixture inside the steam pudding pan, and cover with the lid.
5. Next, add boiling water into the baking pan until it reaches at least halfway up the sides of the pan.
6. Place the baking pan very carefully inside the oven (use oven gloves and be careful not to burn yourself), and bake for 60 minutes.
7. After 60 minutes, carefully remove the pudding pan from the oven (without opening the lid) to a wire rack and let it cool down for 1 hour. Then, refrigerate overnight. Unmold after refrigerating overnight.
8. To unmold, invert the pan into a large serving plate. Keep it in the fridge until serving. You can add more caramel sauce on top before serving.

Notes

Recipe variations: For a non-dairy-free version, you can replace the coconut condensed milk with regular condensed milk, and soy milk with whole milk.

Steam pudding pan: Ensure you use the right pan to make this recipe, the pan needs to have a hole in the middle and a lid to cover the top.

Don’t skip the water bath: That’s what makes flans silky and soft.

Bake at the suggested temperature: Steaming the flan at a higher temperature can make it flat or have a rubbery texture.

Make this recipe the day before: The flan must be refrigerated in the fridge overnight.