Ingredients
For the Caramel:
1 cup Dixie Crystals Extra Fine Granulated Sugar
For the Flan:
4 oz cream cheese, at room temperature
1 cup pumpkin puree
5 eggs, at room temperature
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 tablespoon vanilla extract
1 tablespoon cinnamon or pumpkin pie spice
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Place a 9-inch cake or pie pan with 2-inch high sides inside a larger baking pan (like a 13 x 9-inch dish).
2. Make the Caramel:
In a small saucepan over medium heat, melt the sugar until it is completely dissolved. Stir often with a wooden spoon or rubber spatula to prevent burning.
Remove from heat when the sugar turns a dark golden amber color.
Immediately pour the melted sugar into the bottom of the 9-inch cake pan, working quickly before it hardens.
3. Prepare the Flan Mixture:
In a blender, combine the cream cheese, pumpkin puree, eggs, sweetened condensed milk, evaporated milk, vanilla extract, and cinnamon (or pumpkin pie spice). Blend until well combined and smooth.
4. Assemble the Flan:
Pour the pumpkin mixture into the cake pan over the caramelized sugar.
5. Create a Water Bath:
Pour water into the roasting pan outside the cake pan until it reaches halfway up the sides of the cake pan.
6. Bake:
Bake for about 50 minutes, or until the edges are set and the center has a slight jiggle.
7. Cool:
Remove the flan from the oven and allow it to cool in the water bath for about 1 hour.
After cooling, refrigerate for at least 2 hours (overnight is best) to allow it to set completely.
8. Serve:
To serve, run a knife along the edge of the pan to loosen the flan. Carefully invert it onto a large rimmed platter. Slice into pieces and enjoy!
Total Time:
Prep Time: 15 minutes
Cook Time: 50 minutes
Chill Time: 3 hours
Total Time: 4 hours 5 minutes
This Pumpkin Flan is sure to be a hit at any fall gathering or holiday celebration! Enjoy the smooth, creamy texture paired with the sweet, spiced pumpkin flavor.
