This Pumpkin Flan combines the velvety texture of traditional flan casero with the cozy, spiced flavor of pumpkin pie. Easy to make and impressively elegant, it’s sure to become your go-to holiday dessert! Bring loved ones together with this creative take on a seasonal classic. Why You’ll Love This Recipe 1. Simple Ingredients: Pantry staples like eggs, sugar, canned milk, and pumpkin puree make this an easy dessert to whip up at home. 2. Gluten-Free: Naturally grain-free, it’s a great choice for those with dietary restrictions. 3. Holiday-Worthy: Perfect for Halloween, Thanksgiving, or any family gathering, this crowd-pleasing flan will wow everyone—especially since so few people know how to make it!
Active time: 30 min • Total time: 5 hours 30 min
Two 9” flans or 2 quarts of custard
1 slice
16
• Blender • One or two 9” pie pans • Aluminum foil • Large glass baking dish or oven-safe pan
Ingredients
Pumpkin Flan
- 2/3 cup sugar (1/3 cup per flan)
- 15 oz pure pumpkin puree
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- 4 oz cream cheese
- 1/2 tsp ground cinnamon
- 1 tbsp vanilla extract
- ⅛ tsp salt
- 5 large eggs
Optional Garnishes
- Edible flowers
- Toasted pepita seeds
- Fresh berries
Instructions
- Gather Mise en Place & Preheat the Oven
- Preheat oven 350 F.
- Make the Caramel
- Heat sugar in a small saucepan over medium-low heat, stirring constantly with a wooden spatula until fully melted and smooth.
- Once the sugar turns an amber color, quickly pour it into the pie pan(s), swirling to coat the bottom evenly.
- Never walk away from caramel—it can burn in seconds!
- And never taste caramel while it’s hot—it can cause serious burns.
- Blend the Custard
- In a blender, combine pumpkin puree, evaporated milk, condensed milk, cream cheese, cinnamon, vanilla, and salt. Blend until smooth (about 30 seconds).
- Add the eggs and blend briefly (about 10 seconds).
- Assemble the Flan
- Pour 1 quart of custard into each of the caramel-coated pans.
- Cover the pans tightly with foil to prevent browning.
- Prepare a Water Bath
- Place the flan pan in a larger baking dish or deep oven-safe pan.
- Gently pour water into the larger dish until it reaches halfway up the sides of the flan pan.
- Bake
- Bake for about 60 minutes, or until the center is slightly jiggly but mostly set.
- Refrigerate at least 4 hours, or overnight.
- Invert & Serve
- Run a sharp knife around the edges of the chilled flan to loosen it from the pan.
- Place a large plate over the pan and invert quickly to release the flan. The caramel will flow beautifully over the top creating a glossy sheen.
- For extra flair, top with edible flowers, toasted pepita seeds, or fresh berries. Serve chilled.
Note: If you don't have 9" pie pans, feel free play around with different sizes to make use of what you have, but it may affect the baking time.
Chef Tips:
Chef Tip: If you’re only making one flan now, pour the remaining custard into a quart-sized container and refrigerate for later.
Chef Tip: The water bath ensures even cooking and prevents cracks while creating the silky texture flan is known for.
Serving & Storage Suggestions
- Ideal Temp: Chilled.
- Prep Ahead: It’s best to make this the day before so that the flan can fully set and release cleanly.
- Best by: Enjoy leftovers within 5–6 days.
- Surplus Ingredients: If you don’t plan to bake both flans at once, prepare only half the caramel now and store the remaining custard in the fridge for later.
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Did you make this?
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