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Pumpkin Flan With Bourbon Caramel Sauce

Submitted by: | Source: original recipe

Pumpkin Flan with Bourbon Caramel Sauce
2011-10-22 Other
2 5

Cool, creamy pumpkin custard with a rich caramel sauce that's kissed with bourbon. An elegant, yet easy dessert.

  • Servings: 8
  • Prep Time: 5 minutes
  • Cook Time: 70 minutes
  • Total Time: 75 minutes


1 cup Granulated Sugar
¼ cup Bourbon
¼ tsp Salt
½ cup Light-brown Sugar
1½ tsp Pumpkin Pie Spice
¼ tsp Salt
1 cup Cooked Pumpkin Puree
1½ cups Cream
5 Large Eggs, beaten
1 tsp Vanilla Extract


Preheat the oven to 320 degrees. Set out a 9-inch round baking dish.

Bring granulated sugar, bourbon, and 1/8 teaspoon salt to a boil in a small saucepan over medium heat. Cool until it turns a nice caramel color. Quickly pour hot caramel into the baking dish, and swirl it to coat the bottom.

In a large bowl, whisk together the brown sugar, pumpkin pie spice, salt, and pumpkin puree. In a medium bowl, whisk together the cream, eggs, and vanilla. Thoroughly blend the egg mixture into the pumpkin puree. Pour mixture into the baking dish.

Place a roasting pan on the bottom shelf of the oven, and set the baking dish inside it. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of baking dish. Cook until the flan is set, about 1 hour and 10 minutes. Cool, then chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut in wedges to serve.

Helpful Tips:

You can substitute cooked squash or sweet potato, if desired.