Paleo Pumpkin Pie Flan with Coconut Whipped Cream Recipe

Introduction

This Paleo Pumpkin Pie Flan with Coconut Whipped Cream is a deliciously creamy dessert that combines rich pumpkin flavors with a smooth, caramel-like syrup. Perfect for fall or anytime you crave a comforting, naturally sweet treat that’s also grain-free and dairy-free.

Ingredients

• Maple Espresso Syrup: 3/4 cup maple syrup, 1.5 tsp pure vanilla extract, 1.5 tsp espresso or instant coffee powder
• Pumpkin Flan: 4 eggs, 1 can (13.5 oz) coconut milk, 2 cups pumpkin puree (or 1 – 15 oz can), 1/2 cup honey, 2 tsp pure vanilla extract, 2 tsp ground cinnamon, 1/2 tsp ground allspice, 1/2 tsp ground ginger
• Coconut Whipped Cream: 2 cans (13.5 oz each) coconut milk, cinnamon for sprinkling

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Place both cans of coconut milk for the whipped cream in the refrigerator to chill.
2. Step 2: Combine maple syrup, vanilla extract, and espresso powder in a saucepan. Heat until boiling, then immediately remove from heat. Be careful as it foams quickly. Divide the syrup evenly (about 18 portions) into the bottoms of cupcake pans. Set aside.
3. Step 3: Blend all pumpkin flan ingredients in a blender or food processor for about 2 minutes until fully combined and smooth.
4. Step 4: Gently swirl the syrup in the cupcake cups to coat the sides. Slowly pour the pumpkin flan batter over the syrup in each cup, filling to the top.
5. Step 5: Place the cupcake pans into a large roasting pan. Pour enough hot water into the roasting pan to reach about 2 inches up the sides of the cupcake pans, being careful not to let water spill into the flan cups.
6. Step 6: Bake for 60 to 70 minutes. The flan is done when a toothpick inserted into the center comes out clean. Remove from oven and let cool completely in the refrigerator.
7. Step 7: To make the coconut whipped cream, open the chilled coconut milk cans carefully and scoop out the solid cream on top. Whip with a hand mixer until fluffy and resembling traditional whipped cream.
8. Step 8: To serve, use a knife to loosen the edges of each flan from the pans. Invert each flan onto a plate and gently tap the foil to release it. Top with coconut whipped cream, drizzle with remaining syrup, and sprinkle with cinnamon.

Tips & Variations

• Use full-fat canned coconut milk and chill thoroughly for the best whipped cream texture.
• Swap honey with maple syrup if you prefer a vegan sweetener for the flan.
• If you don’t have espresso powder, strong brewed coffee can be used for a similar effect in the syrup.
• For extra flavor, add a little nutmeg or cloves to the pumpkin flan spices.

Storage

Store leftover flans individually wrapped in foil in the refrigerator for up to 4 days. Reheat gently in a warm oven or enjoy chilled. Whipped cream is best added fresh but can be kept covered in the fridge for a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this flan gluten-free and dairy-free?

Yes, this recipe is naturally gluten-free and dairy-free since it uses coconut milk and natural sweeteners instead of dairy or grains.

How do I prevent the syrup from boiling over?

Keep a close eye when heating the syrup as it can foam quickly once boiling. Remove it from heat immediately once it reaches a boil to avoid spillover.

Paleo Pumpkin Pie Flan with Coconut Whipped Cream Recipe

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This Paleo Pumpkin Pie Flan with Coconut Whipped Cream is a creamy, dairy-free dessert combining rich pumpkin flan infused with warm spices and a luscious maple espresso syrup base. Baked gently in a water bath for a delicate texture, it’s topped with airy coconut whipped cream and a sprinkle of cinnamon for an irresistible autumn treat perfect for paleo and gluten-free lifestyles.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 18 individual flans 1x
• Category: Dessert
• Method: Baking
• Cuisine: Paleo, American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Maple Espresso Syrup

• 3/4 cup maple syrup
• 1.5 tsp pure vanilla extract
• 1.5 tsp espresso or instant coffee powder

Pumpkin Flan

• 4 eggs
• 1 can (13.5 oz) coconut milk
• 2 cups pumpkin puree or 1 can (15 oz) pumpkin puree
• 1/2 cup honey
• 2 tsp pure vanilla extract
• 2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground ginger

Coconut Whipped Cream

• 2 cans (13.5 oz each) coconut milk, chilled
• Cinnamon for sprinkling

Instructions

1. Prepare the syrup: Combine maple syrup, vanilla extract, and espresso powder in a saucepan and bring to a boil over medium heat. Watch closely as the mixture can foam quickly. Once boiling, remove from heat immediately to avoid overflow. Divide the syrup evenly into 18 portions and pour into the bottoms of cupcake pans. Set aside.
2. Blend flan batter: In a blender or food processor, combine eggs, canned coconut milk, pumpkin puree, honey, vanilla extract, cinnamon, allspice, and ginger. Blend on high for about 2 minutes until the mixture is completely smooth and fully incorporated.
3. Fill pans and bake in water bath: Gently swirl the syrup in each cupcake cup to coat the sides. Slowly pour the flan batter into each cup over the syrup, filling to the top. Place the filled cupcake pans inside a large roasting pan. Carefully add about 2 inches of hot water to the roasting pan, ensuring no water spills into the flan cups. Bake in a preheated 350°F (175°C) oven for 60-70 minutes. The flan is done when a toothpick inserted in the center comes out clean.
4. Cool and refrigerate: Remove the cupcake pans from the water bath and allow flans to cool to room temperature. Then refrigerate until completely chilled before serving. Once cooled, cut the foil pans to separate each individual flan portion.
5. Make coconut whipped cream: Take the two chilled coconut milk cans from the refrigerator. Open carefully and scoop out the solid cream on top, leaving the liquid behind. Using a hand mixer, whip the cream until fluffy and creamy in texture, resembling traditional whipped cream consistency.
6. Serve: Loosen the edges of each flan from its foil cup with a knife and invert onto serving plates, gently tapping to release. Pipe or dollop the coconut whipped cream on top. Drizzle with the remaining maple espresso syrup and finish with a sprinkle of cinnamon for extra flavor. Store any remaining flans individually wrapped in foil in the refrigerator for easy grab-and-go treats.

Notes

• Use full-fat coconut milk canned for the best whipped cream texture.
• Ensure the coconut milk cans are well chilled before making whipped cream to get a solid cream layer.
• The water bath baking prevents the flan from cracking and keeps it silky smooth.
• Syrup parts can be adjusted if baking fewer or more flans; just maintain the ratio.
• This dessert keeps well refrigerated and is perfect for make-ahead gatherings.
• To avoid water spilling into flan cups when adding water to the roasting pan, add water slowly or place cups after the water.

Keywords: paleo pumpkin flan, pumpkin pie flan, coconut whipped cream dessert, dairy-free pumpkin dessert, paleo dessert, gluten free pumpkin pie, maple espresso syrup flan