Easy Dessert | Pumpkin | Leche Flan | have you tried this?

Have you ever made pumpkin flan? It honestly took me a while to enjoy pumpkin and flan. This recipe though is so amazing, you’ll start questioning those taste buds.

Now that pumpkin season is here – get ready to make this seasonal leche flan or milk custard dessert that brings out all the fall vibes. 🍂 It’s a game changing dish that is similar to my other flan desserts – but with the taste of fall.

Gently spiced yet light, pumpkin-based, soft and silky – a dessert that will have you running for thirds, not even seconds. Save this easy recipe and enjoy how simple it is to make this holiday season.

📝 full recipe
Prep time: 15 minutes
Cook: 1 hour
(leche flan + caramelized sugar)
Yield: 16 servings (Two 9-inch round pans)

Ingredients
1 can condensed milk (14 oz)
1 can evaporated milk (12 oz)
4 ounces cream cheese
5 eggs, whole
2 teaspoons vanilla extract
1 can (15 oz) pure pumpkin, puréed
1/4 teaspoon pumpkin spice, ground

Caramelized Sugar – Optional
2/3 cup sugar
splash of water

✨Directions
Preheat oven to 350F.
Add all the ingredients to a blender. Blend mixture until smooth. Set aside.

Now add the sugar and splash of water to a non-stick pan over medium heat. Melt sugar for about 6 minutes and stir continuously. Do this until golden brown.

For this recipe, I poured the caramelized sugar into two 9 inch round pans. Next, pour the mixture over the caramelized sugar in the baking dish. Place the flan baking dish into a larger baking pan or dish. Then fill the larger baking pan with about an inch of hot water. This is called a water bath – it allows the flan to steam bake evenly.

Bake in a preheated oven at 350F for 55 minutes or until it’s firm to the touch – but not solid. Remove the flan from the water bath and allow to cool. Once cooled, run a knife or spatula around the flan before inverting onto a serving dish.

For best results, refrigerate and chill for a few hours before inverting then serve. This allows the flan to set more. However, you can also serve immediately. Enjoy!

✨Helpful tips
•If you just want the simple and delicious classic flan – feel free to omit the pumpkin.
•Caramelizing sugar may not be as easy as it sounds. The easy way around this, is to just add drops of water to your sugar if you find it starting to harden. You can also lift the pan from the stove and turn in circular motions. If this doesn’t work, feel free to throw it in the microwave a minute at a time – stirring occasionally. That’s probably the easiest way.
•I’m not the biggest fan when it comes to caramelized sugar. The glaze on this recipe is minimal and since I used pure unsweetened pumpkin purée, the leche flan wasn’t as sweet as most. I prefer it this way, but you can also add sugar to the recipe if needed. All preference.
•You can cover and refrigerate pumpkin leche flan for about 3 days.
•If you prefer thicker slices, just use one pan. Do not fill pan to the top with leche flan mixture. You don’t want it to overflow or burn while baking.
•Check out my socials @resesrecipes for other related flan recipes (ube, pandan or red velvet flan cake).

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Many blessings friends,
Rese 💛

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