A cool, creamy flan gets the Southwest treatment. The subtle flavor of pumpkin and wisp of smoky chipotle chile powder is blended into it.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees. Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until sugar turns dark amber, about 8 minutes. Pour into a 9-inch round cake pan. Set aside to cool.

  • Blend pumpkin, condensed milk, and whole milk in a blender until smooth. Add eggs and yolk, cinnamon, salt, chile powder, cloves, and cayenne; blend until smooth. Pour mixture over caramel in pan. Carefully transfer pan to a large roasting pan. Add hot water to roasting pan to come 1 inch up sides of cake pan.

  • Bake until set and beginning to turn golden brown, about 1 1/2 hours. Let cool on a wire rack. Refrigerate 6 hours or overnight. Run a knife around edges; invert to unmold. Scrape remaining sauce from pan over flan. Serve immediately.

Reviews (1)

40 Ratings
  • 5 star values: 10
  • 4 star values: 15
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
This is amazing! I love that I don't need to fuss with a pie crust, or eat all the calories of a pumpkin cheesecake to enjoy a Great pumpkin dessert. So, smooth and creamy it satisfies the desire for a cheesecake, but enough pumpkin flavor to replace pumpkin pie. I used canned Dulce de Leche thinned with milk, heated to a thin caramel consistency for the Caramel step. In step 2 the recipe calls for cloves, not on the ingred. list. I used 1/4 t cloves and the 1/2 t of Chipotle listed.