Maple Pumpkin Flan

I made this recipe with fresh pumpkin that I baked in the oven and then blended. This month I’m posting fresh pumpkin recipes because I received 42 large pumpkins following a Halloween event and want to cook as many as I can before they go bad.




-2 cups mashed pumpkin

-10 dates (put in blender with pumpkin)

-1 1/2 cup (12 oz) coconut cream (you can use heavy cream or evaporated milk, I use coconut cream because I can’t have lactose)

-1/3 to 1/2 cup maple syrup (depending on how sweet you like it)

-1/2 tsp ground nutmeg

-1/2 tsp ground cinnamon

-1/2 tsp salt

-2 eggs

-(1 tsp of molasses optional)


To cook fresh pumpkin, cut pumpkin in half, scoop out seeds and put pieces on pan in the oven (cut the pumpkin into however many pieces to make it fit in the oven). When a fork goes through the pumpkin without resistance, the pumpkin is cooked all the way through.

Peel pumpkin. Blend pumpkin with the dates (it blends easier if you cut the dates into pieces), measure out 2 cups. Mix the rest of the ingredients in. Put in a pan (or individualized creme brûlée pans). Bake in the oven until firm and the top has browned. Mine took 45 min, and I baked them in individualized smaller pans.

This recipe is gluten and lactose free.

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