Name: Vegan Pumpkin Flan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8-10
Cuisine: Puerto Rican
Ingredients: Caramel:; 1 cup brown sugar (sub. for coconut sugar); ½ cup water; Optional: sprinkle of salt; Flan:; 2 cans (800 ml) of full-fat coconut milk; 550g pumpkin pure; ⅓ cup brown sugar (sub. for coconut sugar); 1 tsp agar powder; 1 tbsp cornstarch; 1 tsp vanilla; Dash of cinnamon; 1 tsp pumpkin spice

This recipe is sponsored by Freshmart […es para todos]. All opinions are my own.

Nota: Para accesar el contenido en ESPAÑOL, utiliza el web browser (navegador de Internet) Google Chrome y te dará la opción de traducir la página.

Vegan Pumpkin Flan, is an autumn twist to the Puerto Rican classic that it’s just as creamy and delicious as the traditional version.

Vegan | Gluten-free | Soy-free

Dis’ the season for #VeganizedPuertoRican recipes! After years of shying away from veganizing flan, I finally did it! I decided to try my hand at the pumpkin version, and I’m excited to share that it came out extremely well.

If you’re not familiar with flan, it is a beautiful custard dessert that’s silky, creamy, and delicious. It’s also often called cremé caramel, and you can find it in so many cuisines across the world (basically everywhere Spain colonized lol). As always, through the years each country has come up with its own unique versions of flan, and Puerto Rico is one of them. Here you’ll find flan in every shape and flavor; my favorites are pumpkin and coconut.

In true Puerto Rican fashion, a tasty Boricua meal can’t end without a delicious flan #IYKYK. And now that we’re walking into the season where we prepare the most typical dishes, ending with a delicious vegan pumpkin flan is a must, perfect for the season!

Before we get into the recipe, I want to give a huge thanks to this blog post sponsor Freshmart [… es para todos], the largest local health food market in Puerto Rico that carries vegan and organic products. They sent over a PR box with some of the ingredients used in this recipe.

The making of: Vegan Pumpkin Flan

Flan is a delicious dessert that is part of Puerto Rican cuisine. Almost everyone falls in love with just one spoonful. The original vanilla flan recipe is very flexible as it allows us to change the flavors and adapt this dessert according to the season. So today I would like to share with you my Vegan Pumpkin Flan recipe to celebrate autumn and Thanksgiving.

As you may have guessed, traditional flan is not vegan at all, as the custard is made exclusively out of eggs. However, veganizing it has proven to be easy, and even easier to make than the traditional recipe. To do this, I switched out the eggs for a combination of cornstarch and agar powder to get the perfect luscious custard. This not only cuts the processing time in half but also yields a dessert that’s truly for everyone.

To make Vegan Pumpkin Flan first, you’ll need two cans of full-fat coconut milk separated. Pour one of the cans into a mixing bowl, then add the cornstarch and the agar powder. Whisk together until all clumps are dissolved and set aside. Next, let’s prepare the caramel! Pick the pan (or pans) that you’d be using for the flan; it can be a large one (9-inch) or a few single-serving size ones (ramekins). To a saucepan add brown sugar, water, and a sprinkle of salt. Melt until it’s bubbly and golden. Carefully (it’s really hot), pour the caramel into the pan, or if using individual containers like ramekins, pour a couple of tablespoons into each; and set aside.

Then to a large saucepan or pot, add the other can of coconut milk and the brown sugar, and heat over medium heat to melt away the sugar granules. Next, whisk in the pumpkin puree along with vanilla, cinnamon, and pumpkin spice. Once it’s all mixed, add in the coconut milk that has the cornstarch and agar powder. Cook uncovered for about 8-10 minutes to activate the agar powder; adjust sweetness if desired.

When done, remove from heat and pour into the prepared pan (or pans). Allow to cool down completely before covering with clingfilm, and place it into the fridge for at least 6 hours to set. To serve, place the pan (or pans) in hot water for 3-5 minutes (sometimes longer) to let the caramel at the bottom melt. Then carefully turn the flan out onto a plate and serve with your desired toppings.

Notes:

Pans: This recipe makes enough for about 8 ramekins or one 9-inch round pan.
Make sure to use agar powder, not flakes.
The agar powder in this recipe is very important, this will give the flan the traditional texture. However, if you don’t have access to agar powder, you can do ⅓ cup of cornstarch instead. Keep in mind the texture will be more of a tembleque than flan.
To make this recipe refined sugar-free use coconut sugar instead.

Pin Print

Vegan Pumpkin Flan

Rating: 5.0/5
( 1 voted )

Serves: 8-10 Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Caramel:

1 cup brown sugar (sub. for coconut sugar)

½ cup water

Optional: sprinkle of salt

Flan:

2 cans (800 ml) of full-fat coconut milk

550g pumpkin pure

⅓ cup brown sugar (sub. for coconut sugar)

1 tsp agar powder

1 tbsp cornstarch

1 tsp vanilla

Dash of cinnamon

1 tsp pumpkin spice

Procedure

First, you’ll need two cans of full-fat coconut milk separated. Pour one of the cans into a mixing bowl, then add the cornstarch and the agar powder. Whisk together until all clumps are dissolved and set aside.

Next, let’s prepare the caramel! Pick the pan (or pans) that you’d be using for the flan; it can be a large one (9-inch) or a few single-serving size ones (ramekins). To a saucepan add brown sugar, water, and a sprinkle of salt. Melt until it’s bubbly and golden.

Carefully (it’s really hot), pour the caramel into the pan, or if using individual containers like ramekins, pour a couple of tablespoons into each; and set aside.

Then to a large saucepan or pot, add the other can of coconut milk and the brown sugar, and heat over medium heat to melt away the sugar granules.

Next, whisk in the pumpkin puree along with vanilla, cinnamon, and pumpkin spice.

Once it’s all mixed, add in the coconut milk that has the cornstarch and agar powder.

Cook uncovered for about 8-10 minutes to activate the agar powder; adjust sweetness if desired.

When done, remove from heat and pour into the prepared pan (or pans). Allow to cool down completely before covering with clingfilm, and place it into the fridge for at least 6 hours to set.

To serve, place pan (or pans) in hot water for 3-5 minutes (sometimes longer) to let the caramel melt. Then carefully turn the flan out onto a plate and serve with your desired toppings. ENJOY!

Notes

Before we get into the recipe, I want to give a huge thanks to this blog post sponsor Freshmart [... es para todos], the largest local health food market in Puerto Rico that carries vegan and organic products. They sent over a PR box with some of the ingredients used in this recipe.

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!