Pumpkin Flan Pie:
Let those words sink in for a moment. YESSSSS! This holiday pie is so delicious and no one will expect this level of delicious-ness to hit the feast table. This pie is seriously on it’s own trip. No one else is playing this game. Mixing my two cultures together with American pumpkin pie and the lovely Mexican flan. It’s a match made in fusion heaven.
Many moons ago I made pumpkin flan with a cajeta sauce, and don’t get me wrong… it was delicious. I just wanted to make something a bit more flan-tastic this year. I decided Pumpkin Flan Pie would be the ideal way to elevate the dessert. The buttery flaky crust added the perfect bite to my creamy pumpkin flan center. I then brushed the top with a little bit of cajeta, toasted some marshmallows and sprinkled them up top with pomegranate gems. I think whipped cream would work like a charm too.
Ingredients for Pumpkin Flan Pie:
- For the crust:
- 1 1/2 cups pastry flour
- 1 1/2 cups all purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1/3 cup vegetable shortening (frozen)
- 2 oz. cream cheese (frozen)
- 2 sticks butter (cut into pieces, and frozen)
- 1/2 cup ice cold water
- For the pumpkin flan:
- 1 -14 oz. can La Lechera
- 1 -12 oz. can evaporated milk
- 4 oz. cream cheese (room temperature)
- 1 teaspoon pumpkin pie spice
- 4 eggs
- 1/4 cup dark brown sugar
- 15 oz. pumpkin puree
- 1 tablespoon vanilla
- For the top:
- egg wash for crust (1 egg + 1 tablespoon of water)
- 1/3 cup cajeta
- pomegranate seeds
- whipped cream
- For the crust: Add flour, sugar, salt, cream cheese, and vegetable shortening to the food processor. Pulse until fats mix with flour. Working in 3 batches, add a little bit of butter at a time with a couple of pulses between each additional. Pour in the ice cold water just bringing the dough together. Dump the dough onto a work surface and knead for a minute. Divide the dough into two equal portions. Flatten into two disks and wrap in plastic wrap. Place in the fridge over night.
- Blind Bake: Preheat the oven to 425 degrees Fahrenheit. On a floured work space. Roll out one of the disks past the size of your pie plate to a 1/4 inch thickness. I used a 9 1/2 inch pie plate. Carefully transfer the dough to the inside of the pie plate. Let the edges hang over the sides. Then tuck them under and crimp the edges with your fingers. Brush the edges with egg wash. Then fit a large piece of parchment paper in the center of the pie. Fill the center with 2 pounds of dried beans or pie weights, this will keep the pie crust from puffing up. Bake for 15 minutes. Then remove the beans from the center of the pie crust and place back in the oven sans the parchment paper for an additional 5 minutes. Remove from the oven and allow blind baked pie shell to cool. See my IG stories under blind bake for further instruction/visual.
Let’s make pie!
- Make the pumpkin flan filling: Reduce the oven temperature to 400 degrees fahrenheit. In a blender add La Lechera, evaporated milk, cream cheese, pumpkin pie spice, eggs, brown sugar, pumpkin puree, and vanilla. Blend until completely pureed.
- Bake: Place blind baked pie crust on a cookie sheet, because this will make it easier to place in the oven. Cover the edges of the crust with aluminum foil, this will ensure they do not over brown while baking. Pour the pumpkin flan filling into the center of the crust and place in the oven for 70 minutes. Rotating the pie at the halfway mark. After 70 minutes, turn off the oven and pull the oven door open ajar. Let the pie rest in the oven for 30 minutes to avoid cracks on the top of the pie. Remove from the oven and allow it to cool to room temperature overnight.
- Decorate the top: Heat the cajeta in a small sauce pan, this will help it become more spreadable. With a pastry brush, brush the top of the pumpkin flan with a thin layer of the warm cajeta. Next, toast some marshmallows over an open flame and decorate the top with marshmallows and pomegranate seeds or use whipped cream!