Pumpkin Flan Recipe

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Gallery Pumpkin Flan Recipe Summary Servings: 8

Ingredients Ingredient Checklist 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

Gallery Pumpkin Flan

Recipe Summary Servings: 8

Gallery

Pumpkin Flan

Pumpkin Flan

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Ingredients

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

Directions

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.

Reviews (9)

 Add Rating & Review     211 Ratings   5 star values:        38    4 star values:        72    3 star values:        71    2 star values:        24    1 star values:        6

Reviews (9)

Add Rating & Review     211 Ratings   5 star values:        38    4 star values:        72    3 star values:        71    2 star values:        24    1 star values:        6

Add Rating & Review

211 Ratings 5 star values: 38 4 star values: 72 3 star values: 71 2 star values: 24 1 star values: 6

5 star values: 38 4 star values: 72 3 star values: 71 2 star values: 24 1 star values: 6

Martha Stewart Member     Rating: 5 stars       11/25/2017   I agree with other comments about caramelizing the sugar in the oven (that portion of the recipe needs a rewrite). I abandoned the oven, in favor of the stovetop. Other than that, it worked well. I made it the night before, so that it was nicely chilled for dessert the next evening. Everyone loved it.  

Martha Stewart Member     Rating: 2 stars       11/23/2017   Carmelizing the sugar in the oven just doesn't work. We gave up after 15 minutes and found a much more straightforward way to do it on YouTube. We moved the sugar to a heavy duty saucepan and put it on the stovetop on a high heat setting. The sugar melted in minutes and we quickly moved it back to the pie plate and swirled it til it covered the bottom. Don't bother with the over to melt the sugar.  

Martha Stewart Member     Rating: Unrated       12/23/2011   I meant watch your flan.  

Martha Stewart Member     Rating: Unrated       12/23/2011   My gluten-free son loves this dessert during the holidays.Carmelizing the sugar step definitely takes longer than 8 to 12 minutes,and my flan was set in 50 minutes,and I proved it with inserting a knife in the center half way down,and it came out clean,so what your flan;it may be ready before the 80 minutes directions.  

Martha Stewart Member     Rating: Unrated       02/12/2011   I carmelized 1 cup of sugar with 1/4 cup water. During this I put together the ingredients. Pouring carmelized sugar into 6 large ramekins, I added the custard on top. Added the ramekins in a pan for the water bath and cooked for 1 hour at 350. The individual ramekins were easier to serve and came out beautifully. Remember to use eggs and half and half at room temp for fluffier custard.  

Martha Stewart Member     Rating: Unrated       11/18/2010   How easily does the flan come out of the pan? Does the pan need to be treated first?  

Martha Stewart Member     Rating: Unrated       11/12/2010   It took longer than 10 minutes to caramelize the sugar in the oven, but it's a much easier and safer way. The texture and flavor of this flan was perfect. Loved it!!  

Martha Stewart Member     Rating: Unrated       10/25/2010   As soon as I saw the recipe in last year's issue I knew I was going to make it. I've never been a huge fan of pumpkin pie, but I felt like I was missing out on a traditional Thanksgiving staple. This flan seemed the perfect compromise. It turned out amazing considering I've never made a flan before! The recipe is super simple to follow and I turned out a flan with perfect flavor and texture. I am definitely making it again!  

Martha Stewart Member     Rating: Unrated       02/19/2010   This was a delicious dessert but not what I expected... First of all, it took way longer than 8-12 minutes to caramelize the sugar this way. After 30-40 minutes, I raised the temperature to 375

Martha Stewart Member

Rating: 5 stars 11/25/2017

I agree with other comments about caramelizing the sugar in the oven (that portion of the recipe needs a rewrite). I abandoned the oven, in favor of the stovetop. Other than that, it worked well. I made it the night before, so that it was nicely chilled for dessert the next evening. Everyone loved it.

Rating: 5 stars

Rating: 2 stars 11/23/2017

Carmelizing the sugar in the oven just doesn’t work. We gave up after 15 minutes and found a much more straightforward way to do it on YouTube. We moved the sugar to a heavy duty saucepan and put it on the stovetop on a high heat setting. The sugar melted in minutes and we quickly moved it back to the pie plate and swirled it til it covered the bottom. Don’t bother with the over to melt the sugar.

Rating: 2 stars

Rating: Unrated 12/23/2011

I meant watch your flan.

Rating: Unrated

My gluten-free son loves this dessert during the holidays.Carmelizing the sugar step definitely takes longer than 8 to 12 minutes,and my flan was set in 50 minutes,and I proved it with inserting a knife in the center half way down,and it came out clean,so what your flan;it may be ready before the 80 minutes directions.

Rating: Unrated 02/12/2011

I carmelized 1 cup of sugar with 1/4 cup water. During this I put together the ingredients. Pouring carmelized sugar into 6 large ramekins, I added the custard on top. Added the ramekins in a pan for the water bath and cooked for 1 hour at 350. The individual ramekins were easier to serve and came out beautifully. Remember to use eggs and half and half at room temp for fluffier custard.

Rating: Unrated 11/18/2010

How easily does the flan come out of the pan? Does the pan need to be treated first?

Rating: Unrated 11/12/2010

It took longer than 10 minutes to caramelize the sugar in the oven, but it’s a much easier and safer way. The texture and flavor of this flan was perfect. Loved it!!

Rating: Unrated 10/25/2010

As soon as I saw the recipe in last year’s issue I knew I was going to make it. I’ve never been a huge fan of pumpkin pie, but I felt like I was missing out on a traditional Thanksgiving staple. This flan seemed the perfect compromise. It turned out amazing considering I’ve never made a flan before! The recipe is super simple to follow and I turned out a flan with perfect flavor and texture. I am definitely making it again!

Rating: Unrated 02/19/2010

This was a delicious dessert but not what I expected… First of all, it took way longer than 8-12 minutes to caramelize the sugar this way. After 30-40 minutes, I raised the temperature to 375

All Reviews for Pumpkin Flan

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pumpkin Flan

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Reviews (9)#

All Reviews for Pumpkin Flan#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (9)

All Reviews for Pumpkin Flan