Pumpkin Leche Flan Recipe

This Pumpkin Leche Flan Recipe is a silky and creamy recipe, which is made with pumpkin puree and sweetened condensed milk. It’s a show-stopping holiday dessert, ready in about 4 hours, including chilling time.

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Pumpkin Leche Flan Recipe Ingredients

FOR THE CARAMEL SAUCE:

• 1 cup Sugar
• 1/4 tsp. Lemon Or Lime Juice
• 2 Tbsp. Light Corn Syrup
• 1/3 cup Water

FOR THE FLAN:

• 1 can (12 Fl Oz) Evaporated Milk
• 1 can (14 Oz) Sweetened Condensed Milk
• 1 tsp. Vanilla Extract
• 1/3 cup Pumpkin Puree, or more to taste
• 1 dash Cinnamon, or more to taste (optional)
• 1 dash Ground Cloves, or more to taste (optional)
• 1/2 tsp. Ground Ginger or Grated Fresh Ginger, to taste (optional)
• 1 dash Allspice (optional)
• 3 whole Eggs
• 2 whole Egg Yolks

How To Make Pumpkin Leche Flan

1. Make the caramel: Place the sugar, lemon juice, corn syrup, and water in a cool saucepan. Do not stir. Place the pan over medium-high heat. As it heats, you can gently swirl the pan occasionally. If sugar crystals form on the sides, brush them down with a wet pastry brush. Cook for 8-10 minutes until the mixture turns a deep, rich amber color.
2. Coat the ramekins: Working very quickly and carefully, pour the hot caramel into six 1-cup ramekins, dividing it evenly to coat the bottom of each. Set aside to cool and harden.
3. Prepare the oven and water bath: Arrange an oven rack in the lowest position and preheat the oven to 350°F. Line a large roasting pan with a kitchen towel or silicone mat. Put a kettle of water on to boil.
4. Blend the flan base: In a blender, combine a splash of the evaporated milk, all of the sweetened condensed milk, the pumpkin puree, vanilla, and spices (if using). Blend until completely smooth.
5. Combine the custard: In a medium bowl, gently whisk the 3 whole eggs and 2 egg yolks until just broken down. Avoid creating air bubbles. Stir in the rest of the evaporated milk. Pour the pumpkin mixture from the blender into the egg mixture.
6. Strain the custard: Pour the combined custard mixture through a fine-mesh sieve into a separate, clean bowl. To ensure an ultra-silky texture, repeat this straining process 3 to 4 times, pouring the liquid back and forth between bowls.
7. Fill the ramekins: Carefully pour the strained custard into the caramel-lined ramekins, filling them about 1/2 to 2/3 full.
8. Bake the flan: Place the filled ramekins into the prepared roasting pan. Tightly cover each individual ramekin with a small piece of foil. Place the pan in the oven, then carefully pour the hot water from the kettle into the pan until it comes halfway up the sides of the ramekins.
9. Cool and chill: Bake for about 35 minutes, or until the flan is set but the center is still slightly jiggly. Carefully remove the ramekins from the water bath and let them cool on a wire rack. Once cooled, transfer them to the refrigerator to chill for at least 2 hours.
10. Unmold and serve: To serve, run a thin knife around the inside edge of a ramekin. Place a serving plate with a rim over the top and carefully invert the flan. The caramel will create a sauce around it.

Recipe Tips

• Why can’t I stir the caramel? Stirring can cause the sugar to splash onto the cool sides of the pan, where it will rapidly cool and form crystals. These crystals can trigger a chain reaction, causing the whole batch to seize up. Swirling the pan mixes the ingredients without this risk.
• How do I get an ultra-smooth flan? The secret is twofold: gentle mixing and repeated straining. Whisking the eggs gently prevents air bubbles, and straining the custard multiple times removes any tiny bits of cooked egg or chalazae, resulting in a perfectly silky texture.
• Why is the water bath (bain-marie) important? The water bath provides gentle, even heat around the custards. This prevents the eggs from curdling and ensures the flan cooks into a delicate, smooth custard instead of a rubbery, scrambled block.
• Can I make this in one large dish? Yes. You can make this in a single 8 or 9-inch round cake pan or pie dish. The baking time will be longer, likely 50-60 minutes. Check for doneness the same way.

What To Serve With Pumpkin Leche Flan

This is an elegant, self-saucing dessert that is best served on its own to appreciate its delicate flavor and texture. A cup of strong coffee is its only necessary companion.

How To Store Pumpkin Leche Flan

Refrigerate: The flan can be stored, covered, in their ramekins in the refrigerator for up to 3 days. It’s best to unmold them just before serving for the freshest appearance.

Pumpkin Leche Flan Nutrition Facts

• Calories: 360kcal
• Carbohydrates: 58g
• Protein: 9g
• Fat: 11g
• Saturated Fat: 6g
• Sodium: 150mg
• Fiber: 1g
• Sugar: 55g

Nutrition information is estimated per serving if making 6 flans.

FAQs

Try More Recipes:

• Spiced Pumpkin Cut-Out Cookies Recipe
• Pumpkin Butter Recipe
• Baked Pumpkin Oatmeal Recipe