Creamy, spiced Pumpkin Flan with golden caramel – a cozy fall twist on a classic Latin dessert.

Scale

1 cup sugar

1/4 cup water

Pinch cream of tartar

1 ½ cups heavy cream

1 cup whole milk

5 large eggs

2 egg yolks

1 cup sugar

1 (15 oz) can pumpkin puree

1 tsp vanilla extract

1/2 tsp ground cinnamon

Pinch ground allspice

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F. Fill large pan with hot water for water bath.

2. In a saucepan, combine sugar, water, and cream of tartar. Cook until golden.

3. Pour caramel into flan mold and swirl to coat.

4. Heat cream and milk with vanilla until scalded. Cool slightly.

5. Whisk eggs, yolks, sugar, pumpkin, and spices. Slowly add cooled cream mix.

6. Strain mixture and pour into caramel-lined pan.

7. Bake in water bath for 70–75 minutes. Cool, then chill 6 hours or overnight.

8. Run knife around edges, then invert onto rimmed plate. Serve chilled.

Use pure pumpkin puree, not pumpkin pie filling.

Straining the custard is key for smooth texture.

Unmold just before serving to preserve shape.