Name: Vegan Pumpkin Flan
Prep time: 20 min
Cook time: 45 min
Yield: 10
Cuisine: Dairy-free
Ingredients: 6 tablespoons Brown sugar; 1 cup water; 12 ounces silken tofu ((drained)); 3⁄4 cups pureed pumpkin ((approx ½ of a 13 ounce can)); 1 cup soy milk ((unsweetened, plain, vanilla or lite vanilla)); 2 1⁄2 tablespoons tapioca starch ((or cornstarch)); 1⁄2 cup Brown sugar ((¾ cup if you want it sweeter)); 1 teaspoon vanilla extract; salt; 1 tablespoon pumpkin spice ( (optional - nice touch for holidays))

Vegan Pumpkin Flan

This is a dairy-free and egg-free modification of a traditional Filipino Leche Flan.

CourseDesserts, Snack
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, Sulphite-free, Tree Nut-free, Wheat-free
Ingredient/MethodKid Friendly, Vegan, Vegetarian

Servings	Prep Time
10	20minutes

Cook Time

45minutes

Servings	Prep Time
10	20minutes

Cook Time

45minutes

Ingredients

6tablespoons Brown sugar
1cup water
12ounces silken tofu(drained)
3⁄4 cups pureed pumpkin(approx ½ of a 13 ounce can)
1cup soy milk(unsweetened, plain, vanilla or lite vanilla)
2 1⁄2tablespoons tapioca starch(or cornstarch)
1⁄2cup Brown sugar(¾ cup if you want it sweeter)
1teaspoon vanilla extract
salt
1tablespoon pumpkin spice (optional – nice touch for holidays)

Instructions

To make Caramel:

boil sugar and water in a small saucepan until it is thick. You will know it’s ready when the caramel does not drip from a spoon.
pour caramel into a pan/mold and manipulate the dish to spread the caramel on sides of pan and then make sure caramel is evenly covered on the bottom of pan
Set aside to let caramel cool and harden in pan at room temperature

To make Flan:

Preheat oven to 350 degrees.
Place all filling ingredients in a food processor fitted with a metal blade and process until smooth and completely combined.
Scrape into the caramel lined pan. Gently smooth top
Place the pan/mold in a larger roasting pan and fill the surrounding area with hot water until it reaches up to the same height as the flan mixture.
Bake for 45 minutes
Allow flan to cool in pan completely before refrigerating it for at least 4 hours (ideally overnight) covered with foil or saran wrap.
To unmold the flan, simply run a knife around the sides, place an upside down serving platter over the flan then invert really quickly.

Recipe Notes

Can substitute pumpkin puree for butternut squash puree