How to Make Homemade Pumpkin Flan

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides sweetness with a different flavor profile

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index and adds a caramel flavor

Preheat the oven to 350°F (175°C).

In a large mixing bowl, whisk together pumpkin puree, eggs, and heavy cream until smooth.

Add sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt; mix until combined.

In a separate bowl, whisk cornstarch with a splash of milk until smooth; add to the pumpkin mixture.

Gradually stir in the remaining milk until fully incorporated.

Pour the custard mixture into a greased pie dish or individual ramekins.

Bake in the preheated oven for 40-50 minutes, or until the center is set and a knife inserted comes out clean.

Remove from the oven and let cool at room temperature for 15 minutes.

Refrigerate for at least 2 hours before serving to allow flavors to meld.

Serve chilled with a dollop of whipped cream on top.

Cooking Techniques

Spice Level:

Allergens