With three different cultural backgrounds in our family (Puerto Rican, French Canadian, and Thai), our holiday dinner table is a global fusion of flavors. For the last few years, I’ve re-created my coconut flan recipe and turned it into a pumpkin flan to add a bit of autumnal spices for the fall and winter season. Pumpkin flan is so easy to make and because of the flan mold lid, it is easy to transport to holiday parties too! We hope you enjoy it as much as we do.
|Pumpkin Flan|| |
- ¾ cup sugar
- 4 eggs
- 1 (14 oz) can sweetened condensed milk
- 1 (13.5 oz) canned pumpkin
- 1 tsp pumpkin pie spice
- ½ cup chopped walnuts
- pinch of salt
- Heat oven to 350 degrees
- Add sugar to a medium sauce pan and cook over low-medium heat, stirring continuously to keep it from burning and sticking to the pan. When it's done (approx. 7-10 minutes), it will be melted and caramel colored.
- Carefully pour melted sugar into flan pan.
- In a medium mixing bowl using a hand mixer (or stand mixer like KitchenAid), beat eggs until well blended, then pour in sweetened condensed milk, pumpkin, salt, and pumpkin pie spice and mix on medium speed until all ingredients are well blended.
- Pour pumpkin flan mixture into flan pan on top of the melted sugar, then set flan pan into a larger baking pan. Fill larger pan with 1 inch of hot tap water.
- Bake uncovered for 55-70 minutes until sharp knife inserted in center comes out clean.
- While flan is baking, add chopped walnuts to a dry pan and toast on medium heat for 5-7 minutes until the edges start to brown a bit. (Tip: You could also add a tsp of cinnamon and a tsp of sugar to make candied walnuts). Set walnuts aside to use as garnish when serving.
- Once flan is done baking, carefully remove it from the oven and let it cool.
- Secure flan mold lid on top and chill in the refrigerator for 4 hours or overnight.
- When ready to serve, run a knife around the edge of the flan to loosen it from the side. Invert the pan onto a serving plate and garnish with walnuts.