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    Home » Pumpkin Flan

    September 1, 2022

    Pumpkin Flan

    Jump to Recipe
    a pumpkin spice caramel flan being served
    a plate with a pumpkin caramel flan and a slice of the flan on a smaller plate

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

    a pumpkin spice flan being served

    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.
    a pumpkin spice flan being served

    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.

    a pumpkin spice flan served on a large plate, a white pumpkin on the top left corner, a kitchen linen towel on the bottom left corner

    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.

    a small plate with a slice of pumpkin flan and a spoon

    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.

    a pumpkin flan served on a plate with caramel sauce on top

    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.
    close-up of a pumpkin spice flan with caramel

    More dessert recipes

    • Coconut Caramel Flan
    • Banoffee Pie
    • Healthy Apple Crumble
    a small plate with a pumpkin flan on it

    If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

    Print
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    a pumpkin spice flan being served

    Pumpkin Flan

    • Author: Rita
    • Prep Time: 130 minutes
    • Cook Time: 60 minutes
    • Total Time: 3 hours 10 minutes
    • Yield: 6-8 servings 1x
    • Category: Dessert
    • Method: Bake
    • Cuisine: American
    • Diet: Gluten Free
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    Description

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


    Ingredients

    Scale
    • 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
    • ¼ cup pumpkin puree
    • 1 tsp cinnamon
    • ¼ tsp ground ginger
    • ¼ tsp ground nutmeg
    • ⅛ 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.

    Keywords: pumpkin flan, pumpkin spice flan, pumpkin caramel flan

    Did you make this recipe?

    Tag @cocoandcamellia on Instagram and hashtag it #cocoandcamellia — I can't wait to see what you've made!

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    Hi, I'm Rita! Welcome to Coco & Camellia! Here you'll find recipes for an 80-20 way of eating. That means 80% healthy meals and 20% for delicious treats! Because life is all about balance and we should always feel happy while eating.

    More about me →

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