Easy Pumpkin Flan Recipe | Creamy Fall Dessert You Didn’t Know You Needed

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: regular milk + sugar

Coconut cream reduces calories while maintaining creaminess.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Canned pumpkin is often less expensive and has a similar flavor.

Cook pumpkin until slightly soft, then mash with a fork.

In a saucepan, combine 1 cup sugar, 3 to 4 tablespoons water, and half lemon juice over low heat to create wet caramel, about 10 minutes.

Swirl the pan to ensure even melting without stirring.

Pour the hot caramel into the baking pan, tilting to coat the bottom evenly.

In a blender, add the pumpkin puree, eggs, condensed milk, evaporated milk, vanilla extract, and clove, and blend until smooth.

Optionally strain the mixture through a sieve for a smoother texture.

Pour the custard mixture over the caramel in the baking pan.

Place the baking pan in a larger roasting dish and fill with boiling or hot water.

Bake at 350°F for 1 hour.

Let the flan cool in the oven for 1 hour, then refrigerate overnight for best results.

Invert the flan onto a serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens