Best 10 Pumpkin Spice Flan Recipes

PUMPKIN SPICE FLAN

Steps:

• Preheat oven to 350 degrees
• Whisk together Pumpkin Spice Coffee Creamer and eggs until smooth.
• Pour 1 to 1/2 Tablespoons into the bottom of a custard cup. Repeat with 3 more cups.
• Divide creamer egg mixture among 4 cups.
• Place custards cups in small glass baking dishes. Fill baking dish with water, about half way up the cups.
• Bake at 350 degrees for 40 minutes or until set.
• Carefully remove from baking dish. Allow to cool.
• Refrigerate at least two hours.
• To remove flan from cup, carefully run a knife around the edge and invert onto a small plate.

PUMPKIN FLAN

Steps:

• Preheat the oven to 350 degrees.
• Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel.
• In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt. Stir in pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs, and vanilla. Thoroughly blend the egg mixture into the pumpkin puree.
• Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.

CINNAMON-SPICED PUMPKIN FLAN

Steps:

• Preheat oven to 325°. In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 8 minutes. Quickly pour into an ungreased 9-in. deep-dish pie plate, tilting to coat bottom of plate., In a large saucepan, heat cream until bubbles form around side of pan; remove from heat. In a large bowl, whisk egg yolks, egg, sugar, pumpkin, cinnamon and vanilla until blended. Slowly stir in hot cream. Pour into pie plate., Place pie plate in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of pie plate. Bake 50-60 minutes or until center is just set (mixture will jiggle). Immediately remove flan from water bath to a wire rack; cool 1 hour. Refrigerate until cold, about 5 hours or overnight., Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.

SPICED PUMPKIN FLAN

Steps:

• Lay out 6 - 4oz custard dishes in a deep casserole dish and preheat the oven to 350° F.
• Combine sugar and water in a small pot on high heat. Once the sugar begins to boil, reduce heat to medium and cook (carefully swirling occasionally) until it turns amber in colour. Brush the crystals forming on the side of pot back into the cooking sugar with a heat resistant brush or spatula..
• Immediately and taking great care as the caramelized sugar is over 300° F, pour the sugar into each of the custard dishes so that a thin layer of caramel covers the bottom of each dish.
• Warm the coconut milk in a pot along with the honey and then transfer to a mixing bowl with the pumpkin, egg, cardamom, cinnamon and salt in a mixing bowl and whisk very well.
• Divide the mixture evenly between the custard dishes.
• Bring a medium pot of water to a boil. Carefully pour the boiling water into the casserole dish so that the water level comes half way up the custard dishes.
• Place them in the oven carefully (so the water does not roll over the edge of the dishes).
• They should take about 25 minutes but check after 20 as you do not want to over-cook. Carefully slide out the oven rack and then give one of the dishes a little shake. They will be ready to take out of the oven when they are set on the edges but just slightly wiggly in the center.
• Let the flans cool in the water for 10 minutes and then remove and chill in the fridge for at least 2 hours.
• To serve, run a paring knife around the edges of the dish a few times and then invert onto a plate. It may require a little tapping to persuade the flan out of the dish. Serve as is or with some roasted apple as in the picture.

HOW TO MAKE PUMPKIN FLAN

Steps:

• Preheat oven to 350º. Heat a kettle of water and set aside. You'll need it later.
• Pour 1/2 cup sugar into a 9-inch round cake pan. Shake the pan to distribute the sugar evenly in the pan. Cook over medium heat until the sugar melts and turns light brown. Remove from heat and set aside to cool. You will hear it crack as it cools. That's totally normal.
• In a small pot, heat the milk and remaining 1/2 cup sugar over medium heat. Stir frequently. When the mixture is hot and frothy, turn off the heat.
• Using a stand mixer or electric mixer, blend the remaining ingredients. Slowly add the hot milk using a low speed. When it's well blended, pour the mixture over the now-cooled caramelized sugar.
• Place the cake pan into a roasting pan. When the water is very hot, pour it into the roasting pan about an inch deep. Put the whole thing in the oven and bake for 60-70 minutes, until a knife stuck in the center comes out clean. The flan will still be jiggly at this point, so don't mistake its being jiggly as a sign that it's not done.
• Remove cake pan from water and set it to cool on a wire rack. When it's no longer warm, cover and chill.
• To serve, loosen edges and invert onto a serving platter. All of the wonderful syrup from the bottom of the pan will pour out overtop of the flan.

HOMEMADE PUMPKIN PIE SPICE

Steps:

• Mix all ingredients. Store in an airtight container in a cool, dry place up to 6 months., Homemade Pumpkin Pie Spice may be used as a substitute for store-bought pumpkin pie spice or to prepare the following recipe: Spiced Nuts.

PUMPKIN SPICE

Steps:

• In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.

EASY PUMPKIN FLAN

Steps:

• Make the caramel sauce by sprinkling the sugar around evenly in a clean frying pan, and cooking it over medium heat until it turns brown.
• Do not stir until all the sugar has melted and become a brown syrup and pour into a 9" pie pan, thoroughly coating all sides of it.
• In another bowl, whip the eggs together then all the other custard ingredients. Pour into the pie pan.
• Fill a 10" pie pan halfway with warm water, and place the filled pie pan inside it.
• Bake at 350F for 45 minutes or until set.
• Let cool for 20 minutes, carefully loosen the edges with a butter knife, then invert onto a large serving plate.

PUMPKIN SPICE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
• In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

PUMPKIN FLAN

Steps:

• Heat oven to 350°F. Heat 3/4 cup sugar and the water to boiling in heavy 2-quart saucepan over low heat, stirring constantly. Boil, without stirring, until syrup is deep golden brown.
• Place quiche dish, 9x1 1/2 or 10x1 1/4 inches, in hot water until warm (to prevent dish from cracking when pouring hot syrup into it); dry completely. Pour syrup into dish; immediately rotate dish until syrup covers bottom.
• Beat remaining ingredients except half-and-half and whipping cream in large bowl until well blended. Beat in half-and-half and whipping cream. Pour over syrup. Place dish in shallow roasting pan on oven rack. Pour very hot water into pan until 1 inch deep. Bake 1 hour to 1 hour 15 minutes or until knife inserted in center comes out clean.
• Remove dish from water; cool 15 minutes. Refrigerate about 3 hours or until chilled. Loosen side of flan from dish with knife; unmold. Store covered in refrigerator.