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Vegan Pumpkin Flan with Caramel Sauce Recipe

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★★★★★

4.6 from 147 reviews

This vegan Pumpkin Flan recipe offers a creamy, spiced custard dessert topped with rich caramel sauce. Made with pumpkin puree and oat milk, it’s a dairy-free twist on the classic flan that’s perfect for autumn and holiday gatherings. The flan is caramelized to perfection, chilled to set, and elegantly unmolded for a stunning presentation.

Ingredients

Scale

Caramel

  • 100 g granulated sugar
  • 2 tablespoons water

Custard

  • 200 g evaporated oat milk
  • 20 g cornstarch
  • 1 teaspoon agar agar powder
  • 1 teaspoon pumpkin pie spice
  • 200 g pumpkin puree
  • 200 g vegan whipping cream
  • 1 tablespoon vanilla extract
  • 60 g vegan butter (cold and cubed)

Instructions

  1. Prepare molds: Place your 6 flan molds (about 13.5 cm/5-inch each) on a tray and set aside for the caramel step.
  2. Make caramel: Combine sugar and water in a saucepan over low heat, stirring until sugar dissolves. Increase to medium-high heat and do not stir further; allow the mixture to bubble until it turns a deep amber color, swirling gently to ensure even caramelization. Remove from heat promptly to prevent burning.
  3. Caramelize molds: Quickly pour the hot caramel into the flan molds and let it cool at room temperature for about 30 minutes until the caramel hardens.
  4. Prepare custard base: In a saucepan, whisk evaporated oat milk, cornstarch, agar agar powder, and pumpkin pie spice until smooth. Stir in pumpkin puree, vegan whipping cream, and vanilla extract to combine evenly.
  5. Cook custard: Place the saucepan over medium heat and bring the mixture to a gentle simmer, whisking continuously to prevent lumps and scorching. Simmer and whisk for about 5 minutes until thickened, then remove from heat.
  6. Strain and blend custard: Position a fine-mesh sieve over a large mixing bowl with cubed cold vegan butter inside. Pour the hot custard through the sieve while whisking to integrate the butter until smooth and creamy. Allow custard to cool at room temperature for 20 minutes, whisking every 5 minutes to avoid skin formation.
  7. Fill molds: Evenly divide the custard mixture among the caramel-lined molds. Cover each with cling film and refrigerate for 12–24 hours to fully set.
  8. Unmold before serving: Just before serving, place flan molds in a shallow pan of hot water for a few minutes to loosen the custard. Carefully run a sharp knife around the edges of each flan to detach it from the mold.
  9. Serve: Place a serving plate over each mold and invert quickly. The flan should release easily with caramel sauce flowing over its sides, creating an elegant presentation.
  10. Storage tips: Best enjoyed within 1–2 days of preparation. Keep refrigerated and only unmold right before serving. Prep ideally one day in advance.

Notes

  • Use vegan butter cold and cubed to ensure smooth incorporation and creamy texture.
  • The pumpkin pie spice adds warming autumn flavors; you can adjust to taste or use a mixture of cinnamon, nutmeg, ginger, and cloves.
  • Do not stir the caramel once it starts boiling to prevent grainy texture or crystallization.
  • If your caramel hardens too quickly, reheating slightly can help pour it evenly.
  • Whisking the custard regularly as it cools prevents a skin from forming on top.
  • For easy unmolding, warm water bath loosens the flan without melting it.

Keywords: pumpkin flan, vegan flan, dairy-free dessert, pumpkin custard, caramel flan, autumn dessert, vegan pumpkin recipe, creamy vegan flan

Find it online: https://reemcook.com/vegan-pumpkin-flan-with-caramel-sauce-recipe/