Pumpkin Spice Flan Recipes

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PUMPKIN SPICE FLAN



Pumpkin Spice Flan image

Provided by Amanda

Number Of Ingredients 3

1 1/2 Cups Pumpkin Spice Coffee Creamer
3 Eggs
4-6 Tablespoons Maple Syrup

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



Pumpkin Flan image

If pumpkin pie married caramel custard, their offspring would look like this pumpkin flan. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11

1/2 cup granulated sugar
3/4 cup light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1 cup cooked pumpkin puree
1 1/2 cups half-and-half or cream
5 large eggs, beaten
1 teaspoon pure vanilla extract
1/2 cup heavy cream, whipped

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



Cinnamon-Spiced Pumpkin Flan image

I love pumpkin and decided to add it to a traditional recipe for flan. It's an interesting change of pace from the usual holiday pie. -Alisha Rodrigues, Tetonia, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 9

2/3 cup sugar
FLAN:
2 cups half-and-half cream
6 large egg yolks
1 large egg
1 cup sugar
1 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 128mg cholesterol, Sodium 31mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

SPICED PUMPKIN FLAN



Spiced Pumpkin Flan image

This delicious dessert is a great way to enjoy some fall flavours. The best part is that it is made with nutritious organic pumpkin as the base and lightly sweetened with honey instead of processed sugar.

Time 2h45m

Number Of Ingredients 8

1/2 cup sugar
1/4 cup water
1 cup everland organic coconut milk (shaken or stirred)
½ cup honey
1 cup organic canned pumpkin (not pumpkin pie mix)
2 egg + 2 yolk
¼ teaspoon cinnamon
Pinch of cardamom and salt

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



How to Make Pumpkin Flan image

This is the best simple and easy pumpkin spice flan you'll ever taste! This recipe is easy to follow. Pumpkin flan is incredibly smooth and creamy with a thin caramel sauce.

Provided by Tara Ziegmont

Categories     Dessert

Time 1h20m

Number Of Ingredients 7

1 cups sugar (divided)
2 1/2 cups 1% milk
3 eggs
3 egg whites
1 cups pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

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



Homemade Pumpkin Pie Spice image

To add delicious flavor to your pumpkin pie recipe, try this pumpkin spice. This pumpkin pie spice blend can also be used to make spiced nuts. -Mary Dixon, Catlin, Illinois

Provided by Taste of Home

Time 5m

Yield about 2-1/2 tablespoons.

Number Of Ingredients 4

4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg

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.

Nutrition Facts : Calories 1 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

PUMPKIN SPICE



Pumpkin Spice image

This will make enough for one recipe of pumpkin pie. But you could increase amounts to keep a mix on hand. These spices added to a pumpkin pie make the dish as far as I am concerned.

Provided by Jacquie

Categories     100+ Everyday Cooking Recipes

Time 2m

Yield 2

Number Of Ingredients 4

1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves

Steps:

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

Nutrition Facts : Calories 6 calories, Carbohydrate 1.4 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 0.6 mg, Sugar 0.1 g

EASY PUMPKIN FLAN



Easy Pumpkin Flan image

Most flans are so labor intensive, this one is relatively easy. The original recipe I found in an e-book didn't call for the pumpkin and spice, which I added. It said "1 1/2 cans water" and that can mean anything but the cup of pumpkin moistened it up nicely!

Provided by the80srule

Categories     Pumpkin

Time 55m

Yield 8 large slices, 8 serving(s)

Number Of Ingredients 6

1 cup sugar
1 (14 ounce) can sweetened condensed milk
1 cup pumpkin puree
3 eggs
2 teaspoons vanilla
1 teaspoon pumpkin pie spice

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



Pumpkin Spice Cake I image

If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.

Provided by Lisa Yelverton

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 16

Number Of Ingredients 13

1 ¼ cups shortening
2 eggs, beaten
1 cup packed brown sugar
1 ¼ cups white sugar
1 (15 ounce) can pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger
½ cup chopped pecans

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.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g

PUMPKIN FLAN



Pumpkin Flan image

Spice-rich and amber-colored Pumpkin Flan in one beautiful variation of classic Latin American flan, being particularly popular in Puerto Rico. What a perfect ending to a meal with spicy flavors.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h

Yield 12

Number Of Ingredients 11

3/4 cup sugar
1/4 cup water
1 cup pumpkin (not pumpkin pie mix)
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
6 eggs
1 cup half-and-half
1 cup whipping (heavy) cream

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.

Nutrition Facts : Calories 225, Carbohydrate 29 g, Cholesterol 135 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 45 mg

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