Go Back
–+ servings
Fall Pumpkin Cream Cheese Flan

Fall Pumpkin Cream Cheese Flan: A Cozy Dessert to Delight

Delight in the creamy richness of fall pumpkin cream cheese flan, a perfect seasonal dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 3 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramel
  • 1 cup Granulated Sugar Use carefully to avoid burning.
  • 2 tablespoons Water Helps dissolve sugar.
For the Flan Mixture
  • 1 can Evaporated Milk Can substitute with lactose-free milk.
  • 1 can Sweetened Condensed Milk Can replace with homemade syrup.
  • 3 large Eggs Ensure at room temperature.
  • 8 ounces Cream Cheese Use softened to prevent lumps.
  • 1 cup Pumpkin Puree Use plain puree.
  • 1 pinch Salt Enhances flavor.
  • 1 teaspoon Ground Cinnamon Adjust to taste.
  • 1 teaspoon Pumpkin Pie Spice Use as desired.
  • 1 teaspoon Vanilla Extract Substitute with almond extract if desired.

Equipment

  • 9-inch round baking pan
  • Saucepan
  • blender
  • baking dish for water bath

Method
 

Step-by-Step Instructions for Fall Pumpkin Cream Cheese Flan
  1. Preheat your oven to 350°F (175°C).
  2. In a saucepan, combine 1 cup of granulated sugar and 2 tablespoons of water over medium heat. Stir until the sugar dissolves, then boil until it turns amber, about 8-10 minutes. Pour into a 9-inch round pan.
  3. Blend 1 can of evaporated milk, 1 can of sweetened condensed milk, 3 eggs, 8 ounces of soft cream cheese, 1 cup of pumpkin puree, 2 tablespoons of sugar, a pinch of salt, 1 teaspoon of ground cinnamon, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of vanilla extract until smooth.
  4. Pour the pumpkin custard mixture over the cooled caramel in the pan.
  5. Prepare a water bath by placing the flan pan in a larger dish filled with hot water until halfway up the sides.
  6. Bake for 50-60 minutes, until a knife inserted in the center comes out clean.
  7. Allow to cool for 30 minutes, then refrigerate for at least 3-4 hours or overnight.
  8. Run a knife around the edges and invert onto a serving plate to unmold.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 40gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 260mgPotassium: 210mgFiber: 1gSugar: 30gVitamin A: 4500IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Chilling the flan enhances the flavors and makes unmolding easier.

Tried this recipe?

Let us know how it was!