Pumpkin Creme Caramel
Pumpkin Creme Caramel is an incredibly easy dessert to enjoy during pumpkin season!
Making Pumpkin Creme Caramel
It’s that time of year…time for all things pumpkin.
I always look forward to fall and the smells of cinnamon and pumpkin baking in the oven. Breakfast this time of year is most definitely one of my favorites because of all the delicious fall goodies to bake…and eat.
I tested this recipe for Pumpkin Creme Caramel a few months ago and it got me very excited. It is super simple. Your blender, and possibly your kids, will do most of the work for you.
Aside from making the caramel sugar and putting the final recipe together before baking it, this recipe is simple enough that Logan and Madeline could do the preparation themselves.
As much as I liked this recipe, I liked it even more because it was something all of us could agree was yummy. Sometimes it is difficult to find more out of the ordinary desserts that we all like.
Logan doesn’t like anything with large pieces of fruit, I don’t really like baking layer cakes because I think they’re too much work, and anything with too much texture (think rice pudding) is usually off the table for the kids as well.
The combination of fall spices, sweet, creamy pumpkin, and a carmel-y topping in this recipe for Pumpkin Creme Caramel received a unanimous “yes” in our book.
This recipe will definitely be gracing our table again this fall – especially because it is so simple to prepare.
Try this Pumpkin Creme Caramel!
Next time you’re looking for an easy pumpkin dessert recipe, give this Pumpkin Creme Caramel a try!
Did you love the luscious pumpkin caramel custard? Leave a comment below and give it a review for others to see what you thought of this great recipe.
On Instagram? Share your photo and tag me @goodlifeeats #goodlifeeatsrecipes. I’d love to see a photo of your creme caramel
★★★★★
Jan says –
“LOVE this recipe and so have my guests! I decorate it with store bought camel swirled on the plate, then I make while the flan is cooling, melted chocolate designs that have sprinkled sea salt on them! Each piece of flan I cut then goes on the decorated plate, then topped with a chocolate salted decoration and a dollop of whipped cream! Looks great and tastes even better!!”
★★★★★
Brooke says –
“I made this recipe for a ladies night as the gluten free desert, and it was a hit! Even the gluten loving ladies had a bunch. Thank you!”
Looking for more Pumpkin Recipes?
Be sure to check out these 25 Pumpkin Recipes to Try this Fall – So, if like me, you have a pumpkin hoarding problem you now have a very good excuse. I’ve just shared my favorite Pumpkin Recipes for you to try this fall.
- Chocolate Pumpkin Cheesecake
- Pumpkin Sugar Cookie Bars
- Pumpkin Soup with Toasted Walnuts
- Pumpkin Spice White Hot Chocolate
- Pumpkin Pecan Cheesecake Pots
- Pumpkin Cinnamon Rolls
- Pumpkin Pie Oatmeal
If those aren’t enough, check out my Pumpkin Recipe Board on Pinterest for more ideas to try this fall. Hope you find something you like. You can follow GoodLife Eats on Pinterest here.
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Have you ever made creme caramel?
Pumpkin Creme Caramel
It is super simple. Your blender, and possibly your kids, will do most of the work for you. Aside from making the caramel sugar and putting the final recipe together before baking it, this recipe is simple enough the kids can make it.
Ingredients
- 1 cup sugar
- 1/4 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup pumpkin puree
- 4 ounces cream cheese, softened
- 5 eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F.
- Stir sugar and water in heavy medium saucepan until slightly dissolved. Without stirring, cook on medium heat 8 to 10 minutes or until sugar turns golden brown.
- Immediately pour into 9-inch round cake pan. Wearing oven mitts, quickly swirl and tilt pan to coat bottom and sides of pan with caramelized sugar.
- Place pan in large shallow baking pan. Let caramelized sugar stand at room temperature to cool and harden slightly.
- Place milks, pumpkin, cream cheese, eggs, pumpkin pie spice and vanilla in blender container; cover. Blend on medium speed until smooth.
- Pour over caramelized sugar in pan. Pour enough hot water into baking pan to come halfway up side of cake pan.
- Bake 40 to 45 minutes or until knife inserted in center of flan come out clean. Cool slightly.
- Carefully remove pan from water. Cool completely on wire rack.
- Refrigerate 3 hours or overnight.
- Carefully run knife around flan to loosen from pan. Invert onto serving plate.
- Gently remove cake pan.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 193Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 124mgSodium: 79mgCarbohydrates: 31gFiber: 0gSugar: 29gProtein: 6g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
jan says
LOVE this recipe and so have my guests! I decorate it with store bought camel swirled on the plate, then I make while the flan is cooling, melted chocolate designs that have sprinkled sea salt on them! Each piece of flan I cut then goes on the decorated plate, then toped with a chocolate salted decoration and a dollop of whipped cream! (canned or fresh either works! Looks great and tastes even better!!
Katie says
Sounds amazing! Thanks for stopping by 🙂
Brooke says
I made this recipe for a ladies night as the gluten free desert, and it was a hit! Even the gluten loving ladies had a bunch. As a note, I cooked my flan for about 30 min longer than recommended. I am not sure if my oven is all the best temp wise, though. I relied on the knife trick to determine when it was done, which worked great. Thank you!
Clara says
Oh this looks absolutely fabulous! Though I’m entertaining a huge party tomorrow, how would you recommend I double the recipe? Should I make two flans or just bake with twice the amount of batter? @-@
Katie says
I would make 2 recipes.
Traci says
No oven! How about making this in a slow cooker?
Katie says
I haven’t tried that. Let me know if you do and how it goes.
Dina says
it looks yummy!
Jen @ My Kitchen Addiction says
Ooh, this looks so lovely! I am finally getting around to doing some pumpkin baking. I definitely need to add this to the list for this weekend.
Tieghan says
Such a cool and completely delicious recipe! I love it!
Katrina @ Warm Vanilla Sugar says
This is gorgeous!! Love this recipe!