Pumpkin Pie Flan- Pumpkin custard with burnt sugar caramel. Vegan Glutenfree Recipe

I am trying to get back to the blogging groove after the 4 day break and the Mofo burnout. The 4 days just went by with something or the other. We hosted a small Thanksgiving dinner with a friend and their super cute and cuddly, car model savvy, 3 year old. No shopping, some home hunt, and some visiting and then a headache an congestion on sunday. 🙂 I have so many ideas to cook up and so little time and sunlight :)!



If you follow me on Instagram, you have already seen our TG spread. The must make Lasagna, Quinoa Salad, sesame and Onion dinner rolls, Broccoli Pilaf, Mung bean steamed cakes. 
For dessert we had a Pumpkin Spice cake with a salted caramel glaze and Pumpkin flan. We ate the cake and couldnt eat any more food. The flan made the next day’s dessert. Pumpkin flan is regular flan with pumpkin puree and pumpkin pie spice. Almost a crustless pumpkin pie. Flan is Creme caramel or Custard topped with bitter burnt sugar caramel, usually made with eggs.  My recipe for plain flan here

Flan sets more gel like, with extra agar. (below)



In another week and a half, hubbs is going to be on vacation( ie. he will not be at work 9 to 9, but at home). That means several things,  some drives, some plans, and lots and lots of food! He eats a lot when home and I need to prep for that. And also think up a plan to keep the blog rolling without looking like that is all I do whole day:)

Just enough agar in the flan, makes a delicate custard(below). 



Step by step:

In a medium pan, add all the ingredients for the caramel and heat on medium.
The mixture will go from liquid to crumbly and will start to melt again. Keep stirring the mixture until it melts to a liquid consistency and starts to smell a bit burnt.
Immediately pour the mixture(carefully) into the ramekins and swirl it around to make a thick coating.

In a blender, combine all the ingredients of the Custard and blend into a smooth mix.
In the same pan, add the custard mixture and cook on medium stirring occasionally until it come to a boil and then for another 2 minutes. 4-5 minutes. Carefully taste and adjust sweet and spice if needed.



Pour mixture in the caramel coated ramekins.



Bake in preheated 375 degrees F for 6-8 minutes.(The caramel should start to bubble up from the sides).



Let cool and then refrigerate for atleast 2 hours to set.





Pumpkin Pie Flan
Allergy Information: Gluten, dairy, egg, corn, soy, yeast, nut free, refined oil free.
Makes 2 3.5 inch ramekins

Ingredients:
Custard:
1/3 cup pumpkin puree
1/4 cup coconut creamer (I used plain So Delicious coconut milk creamer)
1/2 cup coconut milk
1 Tablespoon maple syrup
2 Tablespoons sugar
1/4 teaspoon pumpkin pie spice (or 1/8 teaspoon of ginger powder, a generous pinch of nutmeg, cinnamon, clove powders)
1.5 teaspoon agar powder (2 teaspoons for more well set flan)

Caramel:
1/4 cup raw sugar ground
1 teaspoon water
1/2 teaspoon molasses
a pinch of sea salt

Method:
In a medium pan, add all the ingredients for the caramel and heat on medium.
The mixture will go from liquid to crumbly and will start to melt again.
Keep stirring the mixture until it melts to a dark liquid consistency and starts to smell a bit burnt.
Immediately pour the mixture(carefully) into the ramekins and swirl it around to make a thick coating.
Custard: 
In a blender, combine all the ingredients of the Custard and blend into a smooth mix.
(You can also use a 1/4 cup silken tofu instead of the coconut creamer.)
In the same medium pan, add the custard mixture and cook on medium stirring occasionally until it comes to a boil, cook for another 3 minutes. 5-6 minutes. Carefully taste and adjust sweet and spice if needed.
Pour mixture in the ramekins immediately and bake in preheated 375 degrees F for 6-8 minutes.(The caramel should start to bubble up from the sides)
Let cool and then refrigerate for atleast 2 hours to set.
(Alternate method: Mix the agar with 1/4 cup coconut milk and boil for 4 minutes, then add the rest of the blended ingredients, mix and bake.
For regular flan, skip the pumpkin and the spice and add vanilla.)
To serve, run knife through the edge and invert on to a serving dish.
Top with coconut flakes.



This flan is being shared at Slightly Indulgent Tuesdays, Hearth and soul blog hop, allergy Free Wednesdays, Rickis wellness weekend, Ellas’ Fall Friday Potluck