Paleo Pumpkin Pie Flan with Coconut Whipped Cream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
