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Gluten-Free Pumpkin Caramel Flan

User Rating 5 Star Rating (1 Review)


Gluten-Free Pumpkin Caramel Flan Recipe Image Teri Gruss

Gluten-Free Pumpkin Caramel Flan

2012 © Teri Lee Gruss
Gluten-free pumpkin caramel flan is a delicious alternative to pumpkin pie. And it's grain free too - the perfect Thanksgiving pumpkin "pie" recipe for those avoiding gluten and grains. This creamy dessert can be made up to two days before serving -- a great convenience during hectic holidays.

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 8 to 10 servings


  • Flan Caramel:
  • 1/4 cup water
  • 3/4 cup pure cane sugar, preferably organic
  • Pumpkin Custard Filling:
  • 1 cup half-and-half OR 1 cup canned coconut milk (full fat for best results)
  • 1 cup heavy cream
  • 3/4 cup pure cane sugar, preferably organic
  • 1 cup solid pack pumpkin (not sweetened canned pumpkin pie mix)
  • 6 large eggs
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt


Preheat oven to 350° F / 176° C

Have ready a 9-inch round deep dish pie plate and a shallow roasting pan that the pie plate fits in.

Combine water and 3/4 cup sugar in a small heavy saucepan. Heat to boiling. Reduce heat, tilt pan several times but don't stir. Reduce heat and simmer for 5 to 10 minutes, until mixture turns a medium amber color. Watch closely to prevent burning. Immediately pour the hot mixture into pie plate and carefully tilt the plate to evenly coat the bottom of the plate before the sugar hardens. Set aside.

Combine half-and-half OR coconut milk, heavy cream and 3/4 cup cane sugar in a heavy saucepan. Heat on medium until warm and sugar dissolves.

Combine pumpkin, eggs, spices, vanilla and salt in a large mixing bowl. Beat on high until blended.

Slowly drizzle warm cream mixture into pumpkin mixture, whisking until smooth and combined.

Pour pumpkin mixture over the hardened caramelized sugar in pie plate. Place pie plate in roasting pan and add about 1 1/2 inches of boiling water to roasting pan. Carefully place pan in preheated oven and bake for 60-70 minutes or just until custard sets.

Cool completely and refrigerate until ready to serve. Use a knife to loosen flan from sides of pie plate. Invert on a plate to serve. Can be prepared and refrigerated up to 2 days before serving.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

User Reviews

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 5 out of 5
Unbeatable!, Member enjmay

I made this as a dessert for Thanksgiving dinner. I got a lot of compliments at the dinner. I also stole it to take back home so I could finish it later. Then, a guest at the dinner asked if I would make it for him as his Christmas present. I made it again for our Christmas dinner. The guests asked for the recipe. If you want to be the hit of a party, make this! Amazing!

1 out of 1 people found this helpful.

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