Description
A creamy pumpkin flan with caramel topping, perfect for fall desserts.
Ingredients
Scale
- 1 cup sugar (for caramel)
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Preheat oven to 350°F (175°C).
- Melt sugar in a saucepan over medium heat to make caramel. Pour into a 9-inch round baking dish.
- Blend pumpkin puree, evaporated milk, condensed milk, eggs, vanilla, cinnamon, and nutmeg until smooth.
- Pour mixture over caramel in the baking dish.
- Place dish in a larger pan filled with hot water (water bath).
- Bake for 50-60 minutes until set.
- Cool completely, then refrigerate for at least 4 hours.
- Invert onto a plate before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Water bath prevents cracking.
- Chill thoroughly for clean slicing.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 38g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
