Pumpkin Coconut Flan


Pumpkin Flan

Adapted from Maria Mind Body Health

Pumpkin Coconut Flan
  • 6 eggs
  • 1 cup pumpkin, canned
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice (nutmeg, clove)
  • ¼ tsp sea salt
  • ⅓ cup coconut sugar or stevia
  • 1½ cup coconut milk (full fat)
  • ½ cup unsweetened almond milk
  • 1 tsp coconut oil, for greasing pan
  1. Preheat the oven to 325 degrees. Boil water in a tea kettle and set aside. Grease a large muffin tin or cake pan generously with coconut oil.
  2. In a large bowl add the eggs and sweetener and mix gently.
  3. Add the rest of the ingredients and mix well but not frothy.
  4. Pour the egg mixture into the greased pan (or large muffin tin).
  5. Place the flan filled pan into the roasting pan (water bath (bain-marie).
  6. Put the two pans into the preheated oven, and add boiling water an inch or two up the sides of the custard pan. (Bain-marie distributes the heat evenly.)
  7. Cook the pumpkin flan for 45 minutes in a 325 degree oven. Check for doneness by inserting a sharp thin knife into the center of the flan. If it comes out clean it is done.
If desired, top with grade b maple syrup.
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