Pumpkin flan Garland of bread with cotechino

THE pumpkin flan that we offer, single portions and served with a crunchy parmesan wafer, are perfect starter or a delicious side. The recipe, which is rather easy to make, requires preparation and cooking times which make it ideal for Sunday lunch or one dinner with friends.



  • 500 g of pumpkin
  • 110 g of grated Parmesan cheese
  • 4 eggs
  • 1 tablespoon of cream
  • nutmeg
  • extra virgin olive oil
  • salt
  • pepper
  • Rosemary
  • for the parmesan wafers

  • 4 tablespoons of grated Parmesan cheese

The pumpkin flan it is a very soft flan with a delicate flavor. The recipe that we propose allows you to make refined small flans single portion served with a parmesan wafer: without difficulty you will bring a refined dish to the table side or a vegetarian appetizer.

The procedure is simple: the pumpkin pulp, previously cooked, is blended with egg, parmesan And very little cream. The mixture is then divided into single-portion molds and passed in the oven. Although the recipe does not include the classic bain-marie, usually provided for flans, the pumpkin flan it remains very soft thanks to the good amount of water, and therefore humidity, which the pumpkin naturally contains.

Flan And flanstherefore, they are versatile preparations that allow you to serve vegetables in a very greedy way. All tasty alternatives, and simple to make, are the pea flan, the small courgette flan, the Jerusalem artichoke flan or the artichoke flan with parmesan.

Between the dessertsinstead, do not miss the Flan Parisien, a typical recipe of French pastry and the Flan with walnuts and pears.

If you are looking for recipes with pumpkin consult the many available, you will surely find it right inspiration.

OTHER TASTY RECIPES: Parmesan flan, amaranth flan with caponata, broad bean flan with mint, potato and courgette flan

How to prepare: Pumpkin flan

Easy Execution Preparation Time 20 min Cooking Time 60 min Servings 6

How to prepare: Pumpkin flan

Pumpkin Flan Preparation - Phase 1

Pumpkin Flan Preparation - Phase 1

Prepare the pumpkin flans by starting to peel the pumpkin, after removing the seeds and filaments. Cut it into slices, not too thick, which you will place on a baking sheet lined with parchment paper. Season with oil, salt, pepper and cook at 200 ° in ventilated mode for 15-20 minutes or in any case until the pulp has become soft. Transfer the slices to a bowl with the eggs, parmesan and cream. Add a grating of nutmeg and blend everything until you get a homogeneous cream. Season, if necessary, with salt and more pepper.

Pumpkin flan preparation - Step 2

Pumpkin flan preparation - Step 2

Transfer the mixture thus obtained into 6 buttered and floured single-portion molds, filling them 2/3 full. Bake in the oven, already hot at 180 °, for 45-50 minutes or in any case until they appear firm and have lifted a little from the mold.

Pumpkin flan preparation - Step 3

Pumpkin flan preparation - Step 3

Meanwhile, prepare the parmesan wafers: cut 4 squares from a roll of parchment paper about 18-20 cm per side. In the center of each of them place a spoonful of grated Parmesan cheese. Using the back of the spoon, roll out the cheese in an even layer, forming a disc. Place in the microwave oven, one sheet at a time, for about 1 minute at maximum power. The exact time may vary from oven to oven: the exact time to remove them from the microwave is when the cheese has melted evenly. At this point remove from the oven, let them solidify, remove the paper and keep them aside.

Pumpkin flan preparation - Step 4

When ready to bring to the table, turn the pumpkin flans, hot, on serving plates and serve with the parmesan wafers and rosemary.