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 (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

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.

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

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