Pumpkin Flan

The very first time I made Pumpkin Flan, I found myself transported to a cozy kitchen in the heart of the Dominican Republic. The rich aroma of sweetened kabocha squash wafted through the air, mingling with the warm spices of cinnamon and the sweet notes of evaporated milk. It was a chilly fall evening, and I was yearning for something that would wrap me in comfort—something that would evoke the warmth of family gatherings and the joy of shared desserts. As I whisked together the ingredients, I couldn’t help but reminisce about the stories my grandmother told me about her own flan experiences—how she would carefully prepare it for special occasions, bringing family and friends together around the table. The anticipation of that first taste was intoxicating, and I knew I was about to create something magical.

What I love about Pumpkin Flan is its duality—it brings together the traditional flan texture that we all adore, with the sweet, earthy flavor of auyama or kabocha squash. This dish isn’t just a dessert; it’s a celebration of flavors that captures the essence of fall and the spirit of togetherness. Every bite is smooth, creamy, and decadent, making it the perfect ending to any meal. Whether you’re sharing it at Thanksgiving or simply enjoying it on a quiet evening, this Pumpkin Flan promises to be a delightful treat that will have everyone asking for more.

Recipe Ingredients for Pumpkin Flan

When it comes to making Pumpkin Flan, the ingredients are simple yet full of flavor. Each component plays a crucial role in creating that perfect balance of sweetness, creaminess, and texture. You’ll find that the key players like kabocha squash, evaporated milk, and coconut milk combine to make this dish not only delicious but also a unique take on a classic recipe.

• ½ cup sugar (white, granulated) – A sweet base that enhances the flavors of the squash.
• 1 pound kabocha squash – The star ingredient that brings a rich, sweet flavor.
• ½ teaspoon salt – Balances the sweetness and enhances overall flavor.
• 3 cinnamon sticks – Adds warmth and a hint of spice.
• 1 cup evaporated milk – Creamy texture that makes the flan luxurious.
• 1 cup coconut milk – Introduces a tropical flavor and extra creaminess.
• 3 eggs – Acts as a binding agent to create a custard-like consistency.
• ¼ cup sugar (white, granulated) – Additional sweetness to balance flavors.
• 1 tablespoon vanilla extract – Adds a delightful aroma and flavor.
• Spray oil – Used to grease the molds for easy removal.
• 6 tablespoons cornstarch – Helps to set the flan, giving it the right texture.
• ½ cup raisins (optional) – Adds sweetness and texture, enhancing the dessert.

Instructions for Pumpkin Flan

Making Pumpkin Flan is a rewarding experience that brings warm scents and delightful tastes to your kitchen. Follow these detailed steps to create this delicious dessert that will impress your family and friends. Let’s get started!

1. In a small saucepan, combine sugar and a tablespoon of water over medium heat. Stir gently until the mixture caramelizes into a thick, light-brown syrup, then pour carefully into four 1-cup ramekins, swirling it around to cover the bottom and sides. Set aside to cool until the caramel hardens.
2. Next, grease four 1-cup ramekins with a fine mist of spray oil. Using a pairing knife, peel the kabocha squash and cut it into small pieces. Place the pieces in a medium pot or saucepan, adding enough water to cover them plus an inch above.
3. Add salt and cinnamon sticks to the pot, bringing it to a boil over medium heat. Cook until the squash is fork-tender, which should take about 15 to 20 minutes. Drain the water, discard the cinnamon sticks, and let the squash cool to room temperature.
4. Once cooled, lightly crush the kabocha squash to make a puree. In a blender or using an immersion blender, blend the puree with eggs, sugar, evaporated milk, and vanilla extract until smooth.
5. For the optional Dominican style, prepare another mixture by blending the squash puree with cornstarch, sugar, coconut milk, and vanilla extract. Pour this mixture into a pot or saucepan and add the raisins.
6. Now, pour the caramel mixture carefully into the caramel-coated ramekins. Place the ramekins in a large pan, then pour enough water into the pan to reach just below the rim of the ramekins. Place everything on the stove and bring to a gentle boil over medium-low heat.
7. Let the flan simmer for about an hour, adding boiling water as needed to maintain the water level. Once the hour has passed, allow the ramekins to rest in the hot water until they reach room temperature.
8. For the Dominican flan, bring the mixture to a simmer over medium-low heat, stirring constantly until it thickens to a custard-like consistency, which should take around 10 minutes.
9. Remove it from the heat and pour the mixture into the greased ramekins, tapping lightly to release any air bubbles. Cover the ramekins with a clean tea towel and let them cool to room temperature.
10. After cooling, chill the flan for at least eight hours, or until it jiggles like jello when shaken lightly.
11. To serve, loosen the edges of the flan with a toothpick and flip each ramekin onto a small plate that can hold the caramel sauce. Optionally, garnish with cream, fruit, or fruit sauce.

Helpful Hints

Creating the best Pumpkin Flan doesn’t have to be overwhelming. Here are some helpful hints to make the process smoother and more enjoyable:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days to maintain freshness.
• Freezing: While Pumpkin Flan is best enjoyed fresh, it can be frozen for up to a month. Just make sure to wrap it tightly.
• Pairing: This flan pairs beautifully with a warm cup of coffee or a light dessert wine for a sweet finish to your meal.
• Texture Check: Ensure the flan is set properly by checking if it wobbles gently when moved. It should not be liquid in the middle.
• Presentation: For an elegant touch, garnish with fresh berries or a drizzle of caramel sauce before serving.
• Flavor Variations: Experiment with spices like nutmeg or ginger for a unique twist on flavor.

What Complements This Pumpkin Flan

If you’re looking to create a delightful spread around your Pumpkin Flan, consider these pairing suggestions:

• Coffee: A cup of freshly brewed coffee serves as a perfect complement to the sweetness of the flan.
• Seasonal Fruits: Pair it with sliced apples or pears for a refreshing contrast.
• Whipped Cream: A dollop of fresh whipped cream adds a delightful creaminess that enhances each bite.
• Chocolate Shavings: For a bit of decadence, sprinkle some dark chocolate shavings on top.
• Fruit Sauces: Drizzle berry or caramel sauce over the flan for added flavor and visual appeal.
• Nutty Crunch: Serve alongside candied nuts for a crunchy texture contrast.

FAQ

Conclusion

Pumpkin Flan is truly a special dessert that encapsulates warmth and nostalgia in every bite. Its rich flavors and creamy texture make it a standout choice for any occasion. I encourage you to give this recipe a try—you’ll be amazed at how easy it is to create such a delightful treat! Enjoy making memories in the kitchen as you whip up this wonderful dish.

Pumpkin Flan

The ultimate comfort dessert, Pumpkin Flan combines the creamy texture of custard with the sweet, earthy flavors of squash. Perfectly infused with cinnamon and topped with a velvety caramel sauce, this easy recipe is sure to impress. Make it tonight for a delightful treat!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine Dominican

Servings 4 servings

Calories 250 kcal

Equipment

• Mixing Bowl
• Large Pot
• Wooden Spoon
• Blender
• Frying Pan
• Saucepan
• Peeler

Ingredients

  

• ½ cup sugar (white, granulated)
• 1 pound kabocha squash (or auyama)
• ½ teaspoon salt
• 3 cinnamon sticks
• 1 cup evaporated milk
• 1 cup coconut milk
• 3 eggs
• ¼ cup sugar (white, granulated)
• 1 tablespoon vanilla extract
• spray oil (to grease the mold)
• 6 tablespoons cornstarch
• ½ cup raisins (optional)

Instructions

 

• In a small saucepan, combine sugar and a tablespoon of water over medium heat. Stir gently until the mixture caramelizes into a thick, light-brown syrup, then pour carefully into four 1-cup ramekins, swirling it around to cover the bottom and sides. Set aside to cool until the caramel hardens.
• Next, grease four 1-cup ramekins with a fine mist of spray oil. Using a pairing knife, peel the kabocha squash and cut it into small pieces. Place the pieces in a medium pot or saucepan, adding enough water to cover them plus an inch above.
• Add salt and cinnamon sticks to the pot, bringing it to a boil over medium heat. Cook until the squash is fork-tender, which should take about 15 to 20 minutes. Drain the water, discard the cinnamon sticks, and let the squash cool to room temperature.
• Once cooled, lightly crush the kabocha squash to make a puree. In a blender or using an immersion blender, blend the puree with eggs, sugar, evaporated milk, and vanilla extract until smooth.
• For the optional Dominican style, prepare another mixture by blending the squash puree with cornstarch, sugar, coconut milk, and vanilla extract. Pour this mixture into a pot or saucepan and add the raisins.
• Now, pour the caramel mixture carefully into the caramel-coated ramekins. Place the ramekins in a large pan, then pour enough water into the pan to reach just below the rim of the ramekins. Place everything on the stove and bring to a gentle boil over medium-low heat.
• Let the flan simmer for about an hour, adding boiling water as needed to maintain the water level. Once the hour has passed, allow the ramekins to rest in the hot water until they reach room temperature.
• For the Dominican flan, bring the mixture to a simmer over medium-low heat, stirring constantly until it thickens to a custard-like consistency, which should take around 10 minutes.
• Remove it from the heat and pour the mixture into the greased ramekins, tapping lightly to release any air bubbles. Cover the ramekins with a clean tea towel and let them cool to room temperature.
• After cooling, chill the flan for at least eight hours, or until it jiggles like jello when shaken lightly.
• To serve, loosen the edges of the flan with a toothpick and flip each ramekin onto a small plate that can hold the caramel sauce. Optionally, garnish with cream, fruit, or fruit sauce.

Notes

While Pumpkin Flan is best enjoyed fresh, it can be frozen for up to a month. Just make sure to wrap it tightly. For best results, serve chilled with a dollop of whipped cream and a sprinkle of cinnamon. Keep leftovers in an airtight container in the refrigerator for up to three days.

Keyword Dominican Desserts, Easy Flan, Kabocha Squash Flan, Pumpkin Flan Recipe

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.