Reader Recipe
Family Style Pumpkin Flan

This winning recipe was featured in The Great Pumpkin.

Mari Haley | Central Texas EC

Haley’s swoonworthy riff on flan has a subtle, appealing pumpkin flavor that melds perfectly with its caramelized syrup. With a silky texture that’s slightly more substantial than traditional versions, the flan makes for a pie stand-in on Thanksgiving. Haley says it’s also a “great dessert for a Mexican-themed dinner” and “really complements a Cajun-spiced turkey.”

Caramel

1 cup sugar

Custard

5 eggs, at room temperature
1 cup sweetened condensed milk
1 can (15 ounces) pumpkin purée (not pumpkin pie filling)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3/4 cup whole milk

1. Preheat oven to 350 degrees with the rack in the middle of the oven.

2. Caramel: Pour the sugar into a small, heavy-bottomed saucepan and place over low heat, stirring constantly until the sugar melts into a golden liquid. Carefully pour the hot, caramelized sugar into an 8-inch metal (not glass) cake pan and allow to cool completely.

3. Custard: Beat the eggs with an electric mixer at low speed until combined (do not whip the eggs into foam). Add the sweetened condensed milk, pumpkin, cinnamon, ginger, nutmeg and vanilla and mix at low speed just until evenly combined. Add the milk and beat at low speed until well-blended (do not overbeat).

4. Place the cake pan in a larger pan (like a lasagna pan), then pour the egg mixture into the cake pan over the cooled caramelized sugar. Carefully pour hot water into the lasagna pan until it reaches about 2/3 up the side of the cake pan to create a water bath, then place combined pans in oven.

5. Bake 50 minutes or until the flan is firm to the touch but not solid. (To double-check for doneness, insert a knife into the center and about halfway down into the flan—the knife should come out clean.) Remove the pans from the oven and carefully remove the cake pan from the water bath. Allow the cake pan to cool on counter, then cover with plastic wrap and refrigerate at least one day or up to two days.

6. When you’re ready to serve, run a table knife around the side of the cake pan to release the flan. Place a deep serving plate on top of the cake pan and, while holding the plate and pan tightly together, invert. The caramel will run down the sides of the flan. Serve in wedges or large spoonfuls, topped with a sprinkle of cinnamon if desired.

Serves 6–8.

October Contest Winner

1 Comment Post Your Comment »

I had pumpkin flan so long ago in one of my favorite little places in Glen Rose that has since closed. So happy to have a recipe that I can try to see if I can get that memory all over again.
Lisa Williams - Fredericksburg, TX - Central Texas Electric Cooperative, Inc. (October 9, 2018)

Are you a co-op member?

Don't ask again