Pudim de Abóbora à Portuguesa (Portuguese Pumpkin Flan) 🎃🥮
A creamy Portuguese pumpkin flan made with canned pumpkin purée, sweetened condensed milk, eggs, cinnamon, optional Port wine, and homemade caramel. Baked gently in a water bath for a beautiful make-
Equipment
Ingredients
- 1 cup granulated sugar
- ¼ cup water
- 1½ cups canned pumpkin purée
- 1 can sweetened condensed milk
- 1 cup whole milk
- 5 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 1 tablespoon Port wine optional
Instructions
- Preheat oven to 325°F (160°C).
- In a saucepan, heat sugar and water over medium heat until golden amber. Carefully pour into the pudim mould and swirl to coat the bottom and sides.You can also make the caramel directly in your Portuguese aluminum forma de pudim, which is exactly how I made mine! I added the sugar and water straight into my mould and placed it over the stovetop until the caramel turned golden. Just make sure your mould is suitable for direct stovetop heat, and be extra careful when handling it because the caramel and aluminum get extremely hot.
- Add pumpkin purée, condensed milk, whole milk, eggs, vanilla, cinnamon, salt, and optional Port wine to a blender. Blend gently until smooth.
- Place a fine-mesh sieve directly over the caramel-lined pudim mould. Pour the blended custard through the sieve into the mould.
- Cover with the oven-safe aluminum lid or foil.
- Place the mould inside a deep roasting pan and add hot water halfway up the outside of the mould.
- Bake for approximately 55–75 minutes, checking for a set custard with a slight wobble. An internal temperature of approximately 175–180°F is a useful guide.
- Carefully remove from the water bath and allow to cool.
- Refrigerate for at least 6 hours or overnight.
- Loosen the edges if necessary, invert onto a rimmed serving plate, and allow the caramel to flow over the pudim.
Notes
Use 100% canned pumpkin purée, not pumpkin pie filling.
Port wine is optional. I used 1 tablespoon in my recipe.
Strain the blended custard directly into the caramel-lined mould for a smoother texture.
Avoid overblending to reduce air bubbles.
Cooking time will vary depending on your mould.
A slight dome during baking can settle as the custard cools.
Chill thoroughly before unmoulding.
Store covered in the refrigerator for up to 3–4 days.
Port wine is optional. I used 1 tablespoon in my recipe.
Strain the blended custard directly into the caramel-lined mould for a smoother texture.
Avoid overblending to reduce air bubbles.
Cooking time will vary depending on your mould.
A slight dome during baking can settle as the custard cools.
Chill thoroughly before unmoulding.
Store covered in the refrigerator for up to 3–4 days.
Tried this recipe?Let us know how it was!
