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Pumpkin Flan Recipe

Pumpkin Flan

Ellie Krieger

2007, Ellie Krieger, All Rights Reserved

Show: Healthy Appetite with Ellie Krieger Episode: Full On Thanksgiving

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

Showing 1-10 of 25

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  • on January 20, 2012

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    Delicious flan! Perfect for fall, pumpkin season. We make it every year for Thanksgiving.

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  • on November 28, 2011

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    I thought it came out wonderful with the caramel on the bottom. The pumpkin was very defined and tasted great with the butternut squash soup that I made for dinner. I made caramel lace for garnish and it looked simply gorgeous ! I will certainly make it again soon .

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  • on November 25, 2011

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    Flavor was great but the texture was more like creme brulee than flan. Nutmeg flavor really came through so if you're not as much of a nutmeg fan then I suggest reducing the nutmeg.

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  • on November 12, 2011

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    Love this recipe - however I must admit I simplified it. I made the pumpkin custard just as described in the recipe and baked it in the ramekins according to the directions. I did not put the caramel in the bottom but made it as a caramel sauce instead. Follow the directions for the caramel and when it is almost as dark as you like it slowly add 1 tbsp. of room temp. water at a time until it is the consistency of a sauce - for me it is 3- 4 tbsp. Doing it this way keeps the sauce from hardening and then when I am ready to serve the flan I put a little sauce on the plate and a little more on top of the turned out flan. Adding the water adds no calories and I find it is just as good and much easier this way.

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  • on December 07, 2010

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    This is my way to impress the family annually. Pumpkin flan = brilliant. The pepitas candy is a must! See it in the video. It just adds that extra flair and beautiful touch. Note: Don't assume your favorite recipe will be here every year. Print it and save it.

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  • on November 30, 2010

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    I love this recipe; I had to tweek it a bit bc we don't use nutmeg in this kitchen. Instead I used 1/2 tsp of ginger and 1/2 tsp of clove. Overall it was a success. Thank You!

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  • on November 29, 2010

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    I changed a few things- made one large flan in a glass pie tin since I don't have ramekins. Also I couldn't make the caramel sauce to save my life so I used maple syrup instead and it came out great! I love pumpkin but am not a fan of pumpkin pie and it was perfect for me. My husabnd is not really a fan of pumpkin and said he thought it was "ok".

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  • on November 25, 2010

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    Simply Awful!
    I've had lots of flans in my life and this was by far the worst. All you could taste in this recipe was nothing but nutmeg! Wayyyy too much nutmeg, couldn't taste the pumpkin at all and it was not as sweet as flan should be.

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  • on November 22, 2010

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    Tastes great! I used an 8X8 instead of the ramekins, and it still came out good. Instead of making the caramel first, I mixed the ingredients to avoid the caramel hardening. Easy to make, I added a dollop of whipped cream and it was a success! Thank you for this recipe.

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  • on October 02, 2010

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    I got all my stations ready and set up first, ie. mixed the pumpkin/ egg/ sugar mixture, had milks in a pan to simmer, the sugar in a saucepan, water boiling in another pot, prepped dish ready in the pan. I made one large flan in a 9" glass pie plate, placed in a jelly roll pan ( use 6 cups of boiling water. I substituted Sweet/Condensed milk, used my fat free half/half for the whole milk, and grated fresh nutmeg (love it!. Low heat is key for the sugar, and 1 pie plate to fill was a cinch. Baked 40 minutes, it was completely set up, cooled for 15, inverted it- and it was perfect. It tasted wonderful- the carmel and pumpkin flavors were fantastic- this is a great dessert!

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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories
100
 
Total Fat
3.5g
 
Saturated Fat
1.5g
 
Monounsaturated Fat
1.2g
 
Polyunsaturated Fat
0.5g
 
Cholesterol
110mg
 
Sodium
35mg
 
Protein
3.5g
 
Carbohydrates
16g
 
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