If you’ve been searching for a delightful dessert that’s both indulgent and plant-based, you’re in for a treat with this Vegan Pumpkin Flan with Caramel Sauce Recipe. It’s a luscious, creamy custard that captures the earthy warmth of pumpkin and cozy spices, all topped with a rich, buttery caramel sauce that elegantly drapes every bite. Whether you’re looking for a seasonal showstopper or a comforting sweet finish to your meal, this flan combines simplicity and sophistication in a way that’s sure to become a new favorite.
Ingredients You’ll Need
This Vegan Pumpkin Flan with Caramel Sauce Recipe proves that you don’t need a crazy-long ingredient list to create something extraordinary. Each element plays a key role—from the silky oat milk and vegan butter that give the custard its smooth texture, to the fragrant pumpkin pie spice that brings that signature autumnal touch. The caramel sauce, made with just sugar and water, adds a beautiful contrast that’s truly irresistible.
- Granulated sugar (100 g): Essential for creating that deep, rich caramel layer at the base of the flan.
- Water (2 tablespoons): Helps dissolve the sugar evenly so your caramel cooks perfectly without crystallizing.
- Evaporated oat milk (200 g): Provides a creamy, dairy-free base that’s thick and luscious for the custard.
- Cornstarch (20 g): The secret to thickening the custard without any eggs.
- Agar agar powder (1 teaspoon): A plant-based gelatin substitute that helps set the flan beautifully.
- Pumpkin pie spice (1 teaspoon): Brings that classic warm, spicy flavor we all love in pumpkin desserts.
- Pumpkin puree (200 g): The heart of the flan, adding rich color and that comforting pumpkin goodness.
- Vegan whipping cream (200 g): Adds body and a silky mouthfeel that makes the flan feel indulgent.
- Vanilla extract (1 tablespoon): Enhances the natural sweetness and aroma of the custard.
- Vegan butter, cold and cubed (60 g): Folded in at the end for a velvety finish and subtle richness.
How to Make Vegan Pumpkin Flan with Caramel Sauce Recipe
Step 1: Prepare Your Molds
Begin by arranging six flan molds on a flat tray. Using molds around 13.5 cm or 5 inches in diameter works great. This sets the stage for evenly sized flans that will impress at your next gathering.
Step 2: Make the Caramel
Combine sugar and water in a saucepan over low heat, stirring gently as the sugar dissolves. Once dissolved, increase the heat to medium-high but resist stirring at this point. Watch closely as the mixture bubbles and shifts colors from light to a deep amber. Swirl the pan gently for even caramelization. Remove from heat promptly to avoid burning and pour immediately into the prepared molds. Work swiftly, as the caramel hardens quickly — this layer is key for that signature flan experience.
Step 3: Let the Caramel Harden
Allow the caramel to cool and firm up at room temperature for about 30 minutes. This will provide a sticky but firm base that will later meld perfectly with the creamy custard.
Step 4: Prepare the Custard Base
In a clean saucepan, whisk together the oat milk, cornstarch, agar agar powder, and pumpkin pie spice until smooth. Stir in your pumpkin puree, vegan whipping cream, and vanilla extract to create a luscious, well-blended mixture ready for cooking.
Step 5: Cook the Custard
Heat the mixture over medium heat until it simmers, whisking constantly to avoid clumps and burning. Continue simmering and stirring for about five minutes until thickened to a rich custard-like consistency. This step ensures the perfect silky texture that melts in your mouth.
Step 6: Add Vegan Butter and Cool
Place your cold vegan butter cubes in a large bowl and strain the hot custard through a fine-mesh sieve directly onto the butter. Whisk vigorously until the butter is fully incorporated, creating an ultra-smooth and creamy custard. Let it cool at room temperature for about 20 minutes, whisking every 5 minutes to prevent a skin from forming.
Step 7: Pour and Chill
Divide the custard evenly between your caramel-lined molds. Cover each with clingfilm and refrigerate for 12 to 24 hours. This chilling phase is crucial—it allows the custard to set properly and helps those flavors develop even more depth.
Step 8: Unmold and Serve
Before serving, place the molds in a shallow pan of hot water briefly to loosen the edges. Carefully run a knife around the inner edges to free the custard. Then, invert each mold onto a serving plate and watch the flan gently slip out, letting the caramel sauce cascade over its sides—a showstopper moment that tastes as heavenly as it looks.
How to Serve Vegan Pumpkin Flan with Caramel Sauce Recipe
Garnishes
A light dusting of cinnamon or a sprinkle of toasted pecans adds a delightful crunch and an extra hint of warmth that complements the spiced custard perfectly. You can also add a few fresh sage leaves for a subtle herbal contrast that feels wonderfully seasonal.
Side Dishes
This flan pairs beautifully with simple sides like a spiced fruit compote or a scoop of vegan vanilla ice cream. The creamy, cold ice cream contrasts with the rich flan and luscious caramel wonderfully, making each bite unforgettable.
Creative Ways to Present
For a festive twist, serve individual flans in clear glass ramekins layered with crushed biscotti or ginger snaps at the bottom. Or top with a swirl of coconut whipped cream and a drizzle of maple syrup to elevate the dessert presentation while adding layers of flavor.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vegan Pumpkin Flan with Caramel Sauce Recipe refrigerated in the molds, covered tightly with clingfilm. It stays fresh for up to two days, retaining its smooth texture and balanced sweetness.
Freezing
Although freezing isn’t ideal for delicate custards, you can freeze individual portions tightly wrapped in plastic wrap and foil for up to one month. Thaw overnight in the refrigerator and gently reheat to enjoy later.
Reheating
If reheating, place the flan molds in a shallow hot water bath for a few minutes to gently warm the custard without melting the texture. Avoid microwaving as it can lead to separation or sogginess.
FAQs
Can I use a different plant milk instead of oat milk?
Absolutely! While oat milk offers creaminess and a subtle sweetness that complements pumpkin perfectly, you can substitute with almond, soy, or coconut milk. Just make sure to use a creamy variety for the best texture.
Is agar agar necessary for setting?
Yes, agar agar acts as a plant-based gelling agent that helps the custard set firmly without eggs or dairy. Without it, the flan might be too soft or runny.
Can I make this recipe nut-free?
Yes, this Vegan Pumpkin Flan with Caramel Sauce Recipe is naturally nut-free if you choose nut-free vegan butter and plant milk. Always check the labels to be certain.
How long does the caramel sauce keep its texture?
The caramel hardens nicely at room temperature and stays perfectly pourable when served chilled and unmolded. It’s best enjoyed fresh but will maintain texture for 1 to 2 days refrigerated.
Can I make this flan ahead of time for a party?
Definitely! In fact, making it a day ahead allows the flavors to mellow and the custard to set perfectly. Just keep it chilled and unmold just before serving for a stunning presentation.
Final Thoughts
This Vegan Pumpkin Flan with Caramel Sauce Recipe truly feels like a hug on a plate—combining creamy, spiced pumpkin custard with silky caramel in a way that’s both comforting and elegant. It’s perfect for sharing with friends or treating yourself because you absolutely deserve it. Give it a go, and I promise it will add a touch of magic to your dessert table.
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Vegan Pumpkin Flan with Caramel Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 12 hours 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This vegan Pumpkin Flan offers a creamy, velvety custard infused with warm pumpkin pie spices and a rich caramel base. Made with plant-based ingredients like oat milk, vegan butter, and pumpkin puree, it’s a perfect autumnal dessert that combines traditional flan techniques with a dairy-free twist. The flan sets beautifully in individual molds, with a luscious caramel sauce that complements the smooth pumpkin custard, making it an elegant, comforting treat.
Ingredients
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
- Prepare molds: Place your flan molds on a tray and set aside. The recipe uses six molds, each about 13.5 cm (5 inches) in diameter.
- Make caramel: Combine sugar and water in a saucepan over low heat. Stir until sugar dissolves. Increase heat to medium-high and avoid stirring from this point. Watch carefully as the sugar boils, bubbles, and caramelizes. When it turns a deep amber color, remove the pan from heat.
- Pour caramel: Quickly pour the hot caramel into the flan molds. Work fast as caramel sets swiftly. Let it cool and harden at room temperature for about 30 minutes.
- Prepare custard mixture: In a saucepan, whisk together evaporated oat milk, cornstarch, agar agar powder, and pumpkin pie spice until smooth. Stir in pumpkin puree, vegan whipping cream, and vanilla extract.
- Cook custard: Heat the mixture to a simmer while continuously whisking. Simmer gently for 5 minutes until the custard thickens, stirring constantly to prevent sticking or burning. Alternate whisk and spatula to ensure even cooking. Remove from heat.
- Incorporate butter: Place cubed vegan butter in a large bowl. Pass the hot custard through a fine-mesh sieve into the bowl with butter. Whisk until smooth and creamy. Let cool at room temperature for 20 minutes, whisking every 5 minutes to prevent skin formation.
- Fill molds: Divide the cooled custard evenly among the caramel-lined molds. Cover with clingfilm and refrigerate for 12 to 24 hours to set completely.
- Unmold flan: Just before serving, warm a shallow layer of water in a saucepan. Place the flan molds in the hot water briefly to loosen edges. Carefully run a sharp knife about 1 inch deep around the inside of molds to release custard.
- Serve: Place a small plate on top of each mold and quickly invert to unmold the flan. The custard should come out cleanly with caramel sauce flowing over it.
- Store: Best served within 1-2 days of setting. Keep flans refrigerated and do not unmold until ready to serve. Ideally prepare one day in advance for optimal texture and flavor.
Notes
- The pumpkin pie spice can be substituted or adjusted according to taste preferences.
- Use cold vegan butter to better incorporate it and achieve a creamy custard texture.
- Keep a close eye on the caramel as it can burn quickly if unattended.
- Passing custard through a sieve ensures the smoothest possible texture by removing any lumps.
- Running a knife around the mold before unmolding helps prevent breaks in the custard.
