Vegan Pumpkin Spice Flan
This no-bake Vegan Pumpkin Spice Flan is delicious and so simple to make! The custard is velvety smooth and full of delicious flavors from the pumpkin pie spice, homemade condensed milk, and Dominican vanilla!
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In honor of Hispanic Heritage Month that's celebrated from September 15 to October 15, I decided to share with you a delicious fall-inspired flan recipe. Although very different from my grandma’s Dominican flan recipe that was enjoyed by my family and me almost every Sunday when we visited her, this vegan version is just as delicious and brings back so many wonderful memories I shared with her.
The best part about this flan recipe is that you make it on the stovetop! No need to bake in a water bath.
If you love pumpkin like me, also check out these amazing Vegan Pumpkin Biscoff Muffins or these Vegan Pumpkin and Oat Muffins.
How did I veganize my grandma’s Dominican Flan recipe?
Look below how I substituted the main ingredients in my grandma’s recipe with my vegan version:
Evaporated milk: I decided to use oat milk to substitute the evaporated milk since it's so creamy.
Condensed milk: I made vegan condensed milk using almond milk. You can find the recipe here. You can also buy vegan condensed milk on Amazon.
Cream cheese: I used soft tofu to help with the creaminess and the texture.
Eggs: I used corn starch as my thickening agent.
The ingredients I kept the same were the brown sugar she always used for the caramel and Dominican artificial vanilla. These are essential for this recipe!
My grandma never used pumpkin (or pumpkin pie spice) in her recipe but I think it makes it so delicious and of course perfect for fall.
Easy step-by-step instructions with video!
For the caramel
Add the sugar and the water to a small pot. Turn the heat on low and let the caramel cook for 4 – 5 minutes until bubbly and the sugar has dissolved. Make sure to not stir it while cooking or it will harden.
Divide the caramel amongst 4 ramekins (I found these at Target for just $2!) and swirl to cover the bottom.
For the flan
In a food processor or blender add the tofu and condensed milk, blend until creamy. Add the pumpkin puree, oat milk, corn starch, vanilla, pumpkin pie spice, and blend until smooth.
Pour the mix into a saucepan on low heat stirring constantly, once the mixture boils cook for 2 more minutes until creamy and thick.
Place in the ramekins and refrigerate overnight or for at least 4 – 5 hours.
To remove the flan from the ramekin run a knife around the edges if necessary, place a plate on top and turn it over. Enjoy!
Let me know in the comments what country you’re from and if you love flan as much as I do!
Relax, bake, enjoy!
This recipe is also available in Spanish: Flan Vegano de Calabaza y Especias
Vegan Pumpkin Spice Flan
Ingredients
- ½ cup brown sugar
- 2 TBSP water
- 4 oz soft/silken tofu
- ¾ cup vegan condensed milk
- ½ cup canned pure pumpkin puree
- 1 cup oat milk
- ¼ cup corn starch
- 2 ½ tsp vanilla extract
- 1 tsp pumpkin pie spice
Instructions
- Add the sugar and the water to a small pot. Turn the heat on low and let the caramel cook for 4 – 5 minutes until bubbly and the sugar has dissolved. Make sure to not stir it while cooking or it will harden.
- Divide the caramel amongst 4 ramekins and swirl to cover the bottom.
- In a food processor or blender add the tofu and condensed milk, blend until creamy. Add the pumpkin puree, oat milk, corn starch, vanilla, pumpkin pie spice, and blend until smooth.
- Pour the mix into a saucepan on low heat stirring constantly, once the mixture boils cook for 2 more minutes until creamy and thick.
- Divide the pumpkin mixture in each ramekin and refrigerate overnight or for at least 4 – 5 hours.
- To remove the flan from the ramekin run a knife around the edges, place a plate on top and turn it over. Enjoy!
