Pumpkin Flan

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Photo: Oxmoor House
Pumpkin lends a unique and mouthwatering spin to the classic custard layered dessert with a soft caramel top. This flan is convenient--it can be made in advance and kept refrigerated until ready to serve.
Serves 10 (serving size: 1 slice)


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3/4 cup sugar
1/4 cup water
Cooking spray
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
4 large eggs
1 (12-ounce) can evaporated fat-free milk
1 (14-ounce) can low-fat sweetened condensed milk


Hands-on: 11 Minutes
Total: 11 Hours, 6 Minutes

1. Preheat oven to 350°.

2. Place sugar and 1/4 cup water in a medium, heavy saucepan over medium-low heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly. Continue cooking 7 minutes or until golden (do not stir). Immediately pour into a 9-inch round cake pan coated with cooking spray.

3. Place pumpkin, pumpkin pie spice, vanilla, eggs, and milks in a food processor; process until smooth. Pour milk mixture over caramel in pan. Place pan in a 13 x 9-inch metal baking pan; add enough hot water to large pan to come halfway up sides of cake pan.

4. Bake at 350° for 1 hour and 10 minutes or until center is set. Remove cake pan from water; cool completely on a wire rack. Cover and refrigerate overnight.

5. Loosen edges of flan with a knife or rubber spatula. Place a large serving plate, upside down, on top of cake pan; invert flan onto plate. Drizzle any remaining caramelized syrup over flan.

Created date

October 2014

Nutritional Information

Calories 261
Fat 3.8 g
Satfat 1.7 g
Monofat 0.9 g
Polyfat 0.4 g
Protein 8.9 g
Carbohydrate 45 g
Fiber 1.0 g
Cholesterol 81 mg
Iron 0.7 mg
Sodium 115 mg
Calcium 229 mg