Pumpkin Flan Parisien | Crustless, Gluten-Free & So Comforting❗

Flan Parisien is a beloved classic in French patisserie, a smooth, luscious custard cake traditionally prepared with a buttery crust and baked to golden perfection. It is famous for its simplicity, creamy texture, and the fact that it can be made with minimal effort using basic pantry ingredients. Today’s version stays true to its nostalgic character, but with my personal twist.
We swap the traditional pastry base for a crustless version that stays gluten-free, lighter, and faster to make, and we add a seasonal treasure: pumpkin puree. Pumpkin not only brings a beautiful color and a naturally earthy, nutty sweetness, but it is also rich in vitamin A, beta-carotene, fiber, and antioxidants, making this dessert both indulgent and nourishing.
With its fall-inspired flavor profile, creamy texture, and golden brown top, this Pumpkin Flan Parisien fits perfectly into autumn menus and is a wonderful addition to Thanksgiving cuisine, an elegant dessert that’s stunning yet incredibly simple to prepare.
Instructions:
Add eggs at room temperature, maple syrup, and cornstarch to a saucepan.
Whisk vigorously until completely smooth and free of lumps.
Gradually add the room-temperature milk while whisking continuously.
Place the saucepan over medium-high heat.
Cook while whisking constantly until the mixture begins to thicken and simmer.
Continue whisking until the custard turns thick, creamy, and heavy.
Reduce the heat to low and add the room temperature butter. Whisk until fully melted and incorporated.
Add the pumpkin puree and vanilla extract and whisk again to fully incorporate.
If the texture is a bit lumpy, out of the heat, use an electric whisk for 1–2 minutes to smooth it.
Pour the mixture into your baking mold or silicone cake pan and smooth the surface.
Bake at 365°F (185°C) for 40 minutes or until the surface is golden.
The center may still jiggle, allow the flan to cool slightly before refrigerating for at least 3 hours to set.
Unmold, slice, and enjoy.
Ingredients for 8 servings:
4 eggs, room temperature
1/3 cup maple syrup
45 g cornstarch
2 cups (470 ml) whole milk, room temperature
30 g butter, room temperature
1 tsp. vanilla extract
1 cup pumpkin puree (220 g)

The Macros per 1 serving (one slice):
Energy: 162 calories
Protein: 5.31 g
Fat: 7.43 g
Carbohydrates: 18.37 g
Fiber: 0.4 mg

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