Pumpkin Flan with Maple Caramel is the ultimate fall dessert, combining creamy pumpkin custard with a rich, buttery maple caramel sauce. It’s a delicious, seasonal twist on a classic that will leave you wanting more!
Pumpkin Flan with Maple Caramel
Maple and caramel are two of my absolute favorite things, and when you pair them with creamy pumpkin, it’s pure magic. I love maple anything—seriously, I could eat it by the spoonful. So, when I came across Ina Garten’s Pumpkin Flan with Maple Caramel, I had to make it. The result? A silky, smooth dessert with a touch of fall flavor that’s perfect for cozy nights or special gatherings.
If you’re a fan of flan and you love pumpkin as much as I do, this Pumpkin Flan with Maple Caramel is about to become your new go-to dessert. The rich caramel sauce with that distinct maple flavor adds a unique twist, while the creamy pumpkin custard hits all the right notes of fall.
What is Flan
Flan is a rich and creamy custard dessert, topped with a layer of caramel sauce that gives it its signature flavor and texture. It’s traditionally made with milk, eggs, sugar, and vanilla, with the caramel sauce poured into the mold before the custard mixture. Flan is then baked in a water bath, which ensures even cooking and gives the custard its silky-smooth texture.
The caramel creates a luscious sauce that melts over the flan once it’s inverted onto a serving plate. Flan is a dessert staple in many countries, especially in Latin America and Spain, where it’s enjoyed for its simplicity, versatility, and crowd-pleasing appeal. Whether served plain or with additional flavorings like coffee, coconut, or in this case, pumpkin, flan is a timeless dessert loved worldwide.
Where Did Flan Come From?
Flan has a rich history that dates back to ancient Rome, where it was originally a savory dish made with eggs and milk. Over time, the recipe evolved into the sweet dessert we know today, particularly popular in Spain and Latin America. The word “flan” comes from the Latin word flado, meaning a flat cake. The Spanish introduced this dessert to the Americas during their colonization, and it became a beloved treat, especially in Latin American cuisine. Variations of flan are found all over the world, but the basic concept of a custard base with a caramel topping remains constant.
Why This Recipe Works
Maple Caramel: The combination of pure maple syrup and caramel gives this flan a deep, rich sweetness that complements the creamy pumpkin perfectly.
Creamy Custard: The mascarpone and sweetened condensed milk create a smooth, luscious texture, while the eggs give the flan its classic set consistency.
Pumpkin Flavor: The addition of pumpkin puree, cinnamon, and nutmeg brings a seasonal twist, making this flan the ultimate fall dessert.
Sustainable Ingredients: By using in-season pumpkin and natural maple syrup, you’re creating a more sustainable dessert that supports local and seasonal ingredients.
Orange zest is the secret ingredient
Tips for Making Pumpkin Flan with Maple Caramel
Be Careful with the Caramel: When making the caramel, don’t stir once it starts boiling—just swirl the pan gently to dissolve the sugar.
Watch the Cooking Time: Bake the flan just until set with a slight jiggle in the center. Overbaking can lead to a rubbery texture.
Use a Water Bath: The water bath helps the custard cook evenly and prevents cracks, so make sure to fill the roasting pan with enough water to reach halfway up the sides of your cake pan.
Chill Before Serving: Allow the flan to cool completely and refrigerate for at least 3 hours before serving for the best texture and flavor.
How to Make Pumpkin Flan with Maple Caramel
For the Caramel
- 3/4 cup sugar
- 1/3 cup pure Grade A maple syrup
- 1/2 teaspoon fleur de sel
For the Pumpkin Flan
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (4 ounces) Italian mascarpone
- 4 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure maple extract
- 2 teaspoons grated orange zest (2 oranges)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Step 1: Preheat the oven to 350°F.
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees on a candy thermometer.
Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8 × 2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
Step 2:
Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth.
Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine.
Step 3: Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out!
Step 4: Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
Flan, But Make it Pumpkin!
This Pumpkin Flan with Maple Caramel is the perfect combination of rich, creamy, and decadent flavors that will make your fall dessert lineup unforgettable. The smooth custard, paired with the sweetness of the maple caramel, creates a flavor experience that feels both familiar and exciting. Ready to give this fall-inspired flan a try? Don’t forget to tag me @the.sustainable.kitchen when you make it—I’d love to see your creations!
Pumpkin Flan with Maple Caramel
Ingredients
For the Caramel
3/4 cup sugar
1/3 cup pure Grade A maple syrup
1/2 teaspoon fleur de sel
For the Pumpkin Flan
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup (4 ounces) Italian mascarpone
4 extra-large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract
2 teaspoons grated orange zest (2 oranges)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Instructions
Preheat the oven to 350°F.
For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees on a candy thermometer. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8 × 2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.
Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine.
Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out!
R un a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.
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Nutrition Facts
Calories
444.3
Fat
16.84 g
Sat. Fat
9.64 g
Carbs
62.59 g
Fiber
1.17 g
Net carbs
61.42 g
Sugar
59.33 g
Protein
11.81 g
Sodium
305.66 mg
Cholesterol
147.88 mg
