Pumpkin Flan With Pumpkin Seed Praline

Prep Time
Cook Time
Ready In

"Pumpkin Flan is Yum and great to serve for the Holiday's. Note that the 6-hour refrigerator setting time is not included in the general total time."

Original is 8-10 servings


  • Serving Size: 1 (366.1 g)
  • Calories 567
  • Total Fat - 16.7 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 572.2 mg
  • Sodium - 383.5 mg
  • Total Carbohydrate - 83.9 g
  • Dietary Fiber - 0.7 g
  • Sugars - 80.4 g
  • Protein - 21.8 g
  • Calcium - 180.7 mg
  • Iron - 3.2 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 375 degrees.

Step 2

Cook 1 cup sugar in a dry 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden, about 5 minutes.

Step 3

Quickly and carefully remove hot dish from oven and immediately pour caramel into dish, tilting it to cover bottom and sides. (Leave oven on.) Keep tilting as caramel cools and thickens enough to stay in place.

Step 4

Scald whole milk with evaporated milk in a saucepan and remove from heat. Beat eggs and remaining cup sugar with an electric mixer until smooth and creamy. Beat in salt, pumpkin, tequila (or bourbon), and spices. Pour milk mixture through a sieve into a bowl and beat into pumpkin mixture in a slow stream until combined well.

Step 5

Pour custard over caramel in dish and set in a water bath of 1-inch hot water. Place pan in middle of oven and lower temperature to 350 degrees. Bake until golden brown on top and a knife inserted in center comes out clean, about 1 1/4 hours, possibly longer. Remove dish from water bath and transfer to a rack to cool. Chill flan, covered, until cold, at least 6 hours.

Step 6

To unmold flan, dip bottom of souffle dish briefly (20 to 30 seconds) in a warm water bath. Then, run a thin knife around flan to loosen from sides of the dish. Wiggle dish from side to side and, when flan moves freely in dish, invert a large serving platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around it. Cut flan into wedges and serve with caramel spooned over and with shards of Pumpkin Seed Praline.

For the Pumpkin Seed Praline:

Step 7

Preheat oven to 250 degrees. Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.

Step 8

Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden.

Step 9

Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens. (If caramel hardens and is difficult to spread, put in a 400-degree-F oven until warm enough to spread, 1 to 2 minutes.)

Step 10

Cool praline on baking sheet on a rack until completely hardened, then break into large pieces


No special items needed.

1 Reviews


Excellent flan, and the star of the show is the Pepita Praline! The flan itself is smooth and creamy almost like a pumpkin pie filling but not as pumpkin-forward. What I loved best was the pumpkin seed praline - it is amazingly good and I would (WILL) make this often. It's great by itself, awesome on the flan, as well as over ice cream. Yum! I should say that instead of using one large dish, I made two flans of this recipe using a 6 inch cake pan and an 8 inch cake pan. This was perfect because I kept the small one for the two of us, and took the big one to work. Thanks for sharing this great dessert.


review by:
(21 Jan 2021)

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