Maple Pumpkin Flan

There’s something undeniably magical about fall evenings, especially when they are filled with the rich aroma of spices wafting through the kitchen. That’s when I first discovered the beauty of Maple Pumpkin Flan. Every spoonful of this creamy dessert is like a warm hug, evoking memories of cozy gatherings and laughter shared with family. The unique combination of sweetened condensed milk and pumpkin puree creates a texture that is both velvety and light, making it a perfect ending to any meal. I still remember the first time I served it at a family dinner. The anticipation was palpable as I turned it out from the cake pan, revealing its golden caramel top. Everyone’s eyes widened and their smiles grew wider with each bite, and it quickly became a beloved favorite on our dessert table.

As the leaves turned and the air grew crisp, I realized that this dessert was not just a treat; it was a celebration of the season. The flavors of maple syrup and pumpkin are the perfect match, creating a harmony that is both comforting and indulgent. Each ingredient plays a crucial role, from the warm spices that dance on your palate to the smoothness of the mascarpone that elevates the dish. Whether it’s Thanksgiving or just a quiet evening at home, Maple Pumpkin Flan transforms any occasion into something special.

This recipe is a reminder of how food brings us together, how it can evoke nostalgia, and how it can create new memories. I invite you to try making this incredible dessert yourself. You might find that it becomes a cherished tradition in your home, just as it has in mine.

Maple Pumpkin Flan Ingredients

When creating a delightful dish like Maple Pumpkin Flan, choosing the right ingredients is key to achieving that perfect blend of flavors. Each component contributes to the overall richness and warmth that makes this dessert so beloved. The star players include unsweetened pumpkin puree, which brings a lovely earthiness, while maple syrup adds a distinctive sweetness that’s synonymous with autumn. Together, they create a comforting yet sophisticated dessert.

• Sugar: 3/4 cup (150g) – The backbone of our caramel, providing sweetness that balances the creamy elements.
• Dark Amber Maple Syrup: 1/3 cup (80ml) – Adds a rich, deep flavor that enhances the flan’s autumnal profile.
• Water: 1/3 cup (80ml) – Necessary for making the caramel; it helps dissolve the sugar.
• Flaky Sea Salt: 1/2 teaspoon – A pinch of salt enhances the sweetness and adds depth to the caramel.
• Sweetened Condensed Milk: 14-ounce can (400g) – Contributes to the flan’s rich, creamy texture.
• Evaporated Milk: 12-ounce can (340g) – Provides a smooth consistency, complementing the sweetened condensed milk.
• Unsweetened Pumpkin Puree: 1 cup (250g) – The star ingredient that gives the flan its fall flavor.
• Mascarpone: 1/2 cup (125g) – This creamy cheese enriches the flan, making it luxuriously smooth.
• Large Eggs: 5, at room temperature – Essential for creating a custard-like texture.
• Vanilla Extract: 1 1/2 teaspoons – Adds warmth and depth to the overall flavor.
• Ground Cinnamon: 1 1/2 teaspoons – A classic spice that enhances the pumpkin’s natural sweetness.
• Ground Allspice: 1/4 teaspoon – Provides a hint of warmth, complementing the other spices beautifully.
• Grated Zest of Orange: – A touch of citrus brightens the flan, making it more vibrant.

Directions for Maple Pumpkin Flan

Making Maple Pumpkin Flan is a delightful journey that begins with crafting the perfect caramel. Follow these steps to create a stunning dessert that will leave everyone enchanted. Trust me, the process is as rewarding as the final result!

1. First, make the maple caramel. In a small, heavy-duty saucepan fitted with a candy thermometer, combine sugar, maple syrup, and water. Cook over medium heat without stirring, but feel free to gently swirl the pan to combine the ingredients. Keep an eye on the thermometer; it’s ready when it reaches 230ºF (110ºC).
2. As soon as it hits the right temperature, immediately remove the saucepan from the heat. Quickly sprinkle in flaky sea salt and pour the caramel into an 8-inch (20cm) cake pan. Make sure it has sides at least 2 inches (5cm) high. Let it cool until room temperature, about 30 minutes.
3. While your caramel sets, preheat your oven to 350ºF (180ºC). This way, your flan will bake perfectly once you pour in the custard.
4. In a stand mixer or using a sturdy whisk in a medium-sized bowl, mix together the sweetened condensed milk, evaporated milk, pumpkin puree, and mascarpone until smooth. You want it to be creamy and well combined, so don’t rush this step!
5. Next, whisk in the eggs, vanilla extract, ground cinnamon, ground allspice, and orange zest. Keep mixing until everything is fully blended. The mixture should be silky and aromatic.
6. Now, carefully place the caramelized cake pan into a roasting pan. To avoid disturbing your beautiful caramel, pour the custard over the back of a large spoon or spatula into the cake pan.
7. Once you’ve added the custard, add very hot tap water to the roasting pan, filling it so that the water reaches halfway up the outside of the cake pan. This hot water bath will help the flan cook evenly.
8. Place the whole setup on the middle rack of your oven and bake until just barely set, about 70 to 75 minutes. The center should be slightly jiggly, but the edges will be firm and set.
9. After baking, remove the flan from the water bath and let it cool completely on a wire rack. Then chill it in the refrigerator for 3 to 4 hours, or overnight if you can manage the wait!
10. Finally, when you’re ready to serve, run a sharp knife around the outside of the flan to release it from the sides of the cake pan. Place a serving platter upside down on top of the flan.
11. With both hands, flip the flan and the platter over simultaneously. Hold both the cake pan and platter, then gently shake to release the flan. If it doesn’t come out easily, slide your finger along one edge to break the airlock. Let it fall out gently to keep it intact.

Things Worth Knowing

Substitutions and Tips

While Maple Pumpkin Flan is fantastic as is, here are some helpful tips and substitutions to consider:

• Storage: The flan can be stored in an airtight container in the refrigerator for up to three days. Just be sure to keep it covered to prevent it from absorbing odors.
• Freezing: While it’s best fresh, you can freeze the flan for up to a month. Wrap it tightly in plastic wrap and foil to prevent freezer burn.
• Variations: Try adding a pinch of nutmeg or ginger for an extra flavor twist. Each variation adds a unique twist that’s fun to experiment with.
• Serving Suggestion: Pair the flan with fresh whipped cream or a sprinkle of toasted pecans for added texture.
• Presentation: For a decorative touch, garnish with some candied orange peel or a drizzle of maple syrup on top before serving.

Serve This Maple Pumpkin Flan With

When it comes to pairing Maple Pumpkin Flan with other dishes, the options are as delightful as the dessert itself. Here are some serving suggestions:

• Seasonal Salads: A crisp fall salad with apples and walnuts complements the flan beautifully.
• Warm Spices: Serve alongside a spiced chai or a warm apple cider to enhance the autumn experience.
• Thanksgiving Feast: This flan makes an excellent addition to your Thanksgiving dessert table, alongside classic pies.
• Cozy Gatherings: Perfect for a small gathering or potluck, it’s a conversation starter that brings warmth to any occasion.
• Simple Serving: It can be served on its own, making it a versatile dessert for any time of the year.

FAQ

Conclusion

Maple Pumpkin Flan is a truly special dessert that combines the warmth of pumpkin with the sweetness of maple syrup, creating a comforting treat perfect for any occasion. I encourage you to try making this recipe yourself; once you experience the delight of each creamy bite, it will surely become a favorite in your household. Whether it’s a holiday gathering or a simple weeknight dinner, this flan will always bring a smile to your face and warmth to your heart.

Maple Pumpkin Flan

The ultimate comfort food, Maple Pumpkin Flan combines creamy pumpkin and sweet maple for a deliciously indulgent treat. Perfect for fall gatherings or a sweet weeknight dessert, this easy recipe will have everyone asking for seconds!

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Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 3/4 cup Sugar
• 1/3 cup Dark Amber Maple Syrup
• 1/3 cup Water
• 1/2 teaspoon Flaky Sea Salt
• 14 ounce can Sweetened Condensed Milk
• 12 ounce can Evaporated Milk
• 1 cup Unsweetened Pumpkin Puree
• 1/2 cup Mascarpone
• 5 large Large Eggs at room temperature
• 1 1/2 teaspoons Vanilla Extract
• 1 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoon Ground Allspice
• grated zest of One Orange preferably organic or unsprayed

Equipment

• Oven
• Grater
• Mixing Bowl
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. First, make the maple caramel. In a small, heavy-duty saucepan fitted with a candy thermometer, combine sugar, maple syrup, and water. Cook over medium heat without stirring, but feel free to gently swirl the pan to combine the ingredients. Keep an eye on the thermometer; it's ready when it reaches 230ºF (110ºC).
2. As soon as it hits the right temperature, immediately remove the saucepan from the heat. Quickly sprinkle in flaky sea salt and pour the caramel into an 8-inch (20cm) cake pan. Make sure it has sides at least 2 inches (5cm) high. Let it cool until room temperature, about 30 minutes.
3. While your caramel sets, preheat your oven to 350ºF (180ºC). This way, your flan will bake perfectly once you pour in the custard.
4. In a stand mixer or using a sturdy whisk in a medium-sized bowl, mix together the sweetened condensed milk, evaporated milk, pumpkin puree, and mascarpone until smooth. You want it to be creamy and well combined, so don’t rush this step!
5. Next, whisk in the eggs, vanilla extract, ground cinnamon, ground allspice, and orange zest. Keep mixing until everything is fully blended. The mixture should be silky and aromatic.
6. Now, carefully place the caramelized cake pan into a roasting pan. To avoid disturbing your beautiful caramel, pour the custard over the back of a large spoon or spatula into the cake pan.
7. Once you’ve added the custard, add very hot tap water to the roasting pan, filling it so that the water reaches halfway up the outside of the cake pan. This hot water bath will help the flan cook evenly.
8. Place the whole setup on the middle rack of your oven and bake until just barely set, about 70 to 75 minutes. The center should be slightly jiggly, but the edges will be firm and set.
9. After baking, remove the flan from the water bath and let it cool completely on a wire rack. Then chill it in the refrigerator for 3 to 4 hours, or overnight if you can manage the wait!
10. Finally, when you’re ready to serve, run a sharp knife around the outside of the flan to release it from the sides of the cake pan. Place a serving platter upside down on top of the flan.
11. With both hands, flip the flan and the platter over simultaneously. Hold both the cake pan and platter, then gently shake to release the flan. If it doesn’t come out easily, slide your finger along one edge to break the airlock. Let it fall out gently to keep it intact.

Notes

• Baking Time Varies: Depending on your oven, the baking time for the flan may differ. Always check for a slightly jiggly center; it should not be liquid.
• Water Bath Importance: Using a water bath ensures even cooking and prevents the flan from cracking.
• Chilling Time: Allowing the flan to chill is crucial for achieving the ideal texture. Patience pays off!
• Serving Temperature: For the best flavor, serve the flan chilled but not too cold; let it sit at room temperature for about 10-15 minutes before serving.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!