Pumpkin Flan (Flan de Calabaza)
Pumpkin Flan, or Flan de Calabaza, combines pumpkin puree and warm spices for a fall twist on the classic flan dessert. It has the cozy flavor of pumpkin pie with the creamy, silky texture of traditional flan.
This is a great dessert for fall gatherings, Thanksgiving, or anytime you want something a little different from traditional pumpkin pie. The pumpkin flan needs several hours to chill, which also makes it an easy dessert to prepare ahead of time.
Ingredients
- White Sugar – Granulated white sugar or fine caster sugar is melted to make the caramel layer. Keep a close eye on it because melted sugar can go from golden to burnt quickly.
- Eggs – Five large eggs create the rich, custard-like texture and help the flan set as it bakes.
- Pumpkin Puree – Use pure pumpkin puree, not pumpkin pie filling, since the filling already contains added sugar and spices.
- Sweetened Condensed Milk – Adds sweetness and gives the pumpkin flan its rich, creamy consistency.
- Evaporated Milk – Helps create a smooth custard while keeping it lighter than using only condensed milk.
- Vanilla Extract – Adds warmth and complements both the pumpkin and caramel flavors.
- Pumpkin Pie Spice – Gives the flan those familiar fall flavors without needing to measure several individual spices.
- Salt – A small amount balances the sweetness of the custard and caramel.
How to Make Pumpkin Flan
Follow these simple steps to make a smooth and creamy pumpkin flan with a rich caramel topping.
Make the Caramel
- Add the sugar to a dry skillet over medium heat. Let it melt without stirring, gently shaking the skillet as needed so the sugar heats evenly.
- Once melted, remove the skillet from the heat and carefully stir with a silicone spatula. Immediately pour the caramel into an 8-inch cake pan and swirl the pan to coat the bottom before the caramel hardens.
- Be careful when working with the caramel. The melted sugar and pan will be extremely hot.
Make the Pumpkin Flan
- Preheat the oven to 350°F.
- Add the eggs, sweetened condensed milk, evaporated milk, pumpkin puree, vanilla extract, pumpkin pie spice, and salt to a blender. Blend just until everything is incorporated. Avoid over-blending since too much air can create bubbles in the custard.
- Pour the pumpkin mixture over the caramel in the cake pan, then tightly cover the pan with foil.
- Place the cake pan inside a large roasting pan and fill the roasting pan halfway with warm water. Carefully transfer it to the oven and bake for 1.15 – 1 hour 30 minutes. Check it at 1 hour and 15 minutes.
- Remove the foil and check the center. The flan should jiggle slightly when you gently tap the pan, but the center shouldn’t look watery.
- Leave the flan in the water bath, uncovered, for 30 minutes. Then transfer it to a cooling rack and allow it to cool at room temperature for another 30 minutes to 1 hour.
- Cover and refrigerate overnight or for at least 4 hours.
How to Unmold Flan
- Run a butter knife around the edges of the chilled flan to loosen it from the pan.
- Place a serving plate or platter that’s larger than the cake pan over the top. Hold the plate and pan securely together and quickly flip them over. Give the pan a gentle tap if needed, then carefully lift it away.
- The caramel will flow over the flan and create the sauce for serving.
Tips & Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Granulated white sugar or fine caster sugar both work for the caramel.
- Don’t walk away while melting the sugar since it can burn quickly once it begins to caramelize.
- Blend the custard only until combined. Over-blending incorporates extra air and can leave bubbles in the finished flan.
- The water bath helps the custard cook gently and evenly.
- The center should have a slight jiggle when the flan is done, but it shouldn’t look watery.
- Chill the flan for at least 4 hours before unmolding. Overnight is even better.
Pumpkin Flan FAQs
No. Use 100% pure pumpkin puree for this recipe. Pumpkin pie filling already contains sweeteners and spices, which would change the flan’s flavor and sweetness.
The water bath provides gentle, even heat around the cake pan. This helps the custard cook evenly and develop a smooth, creamy texture.
Refrigerate the flan for at least 4 hours, though chilling it overnight is ideal. It needs to be completely cold and set before you flip it onto the serving plate.
How to Store Pumpkin Flan
Cover leftover pumpkin flan or place it in an airtight container and store it in the refrigerator for up to 5 days.
For longer storage, freeze the flan for up to 2 months in a freezer-safe container. Thaw it in the refrigerator before serving.
Serving Suggestions
Serve pumpkin flan chilled with some of the caramel sauce spooned over each slice. You can also add a dollop of whipped cream and a light sprinkle of pumpkin pie spice for an extra fall touch.
If you enjoy flan desserts, try my Pastel Imposible as well, which combines creamy flan with chocolate cake.
More Fall Desserts
Pumpkin Flan Recipe
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Equipment
Ingredients
- 1 cup White Sugar or fine caster sugar
- 5 large Eggs
- 8 ounces Pumpkin puree (Make sure it's just pumpkin and not pumpkin pie filling.)
- 14 ounces Sweetened Condensed Milk
- 12 ounces Evaporated Milk
- 2 teaspoons Vanilla Extract
- 1 tablespoon Pumpkin Pie Spice
- ¼ teaspoon Salt
- Whipped Cream
Instructions
Caramel Sauce
- Add Sugar to a dry skillet over medium heat. Don't touch it! Gently shake the skillet to distribute the heat evenly. Once the sugar is melted, turn off the heat, stir with a silicone spatula, and carefully pour the caramel sauce into your cake pan. Swirl the pan around quickly to distribute it evenly before it cools. Be very careful not to touch the skillet or the bottom of the cake pan once you add the caramel; it will be very hot!
Pumpkin Flan Custard
- Preheat oven to 350° F
- Add eggs, sweetened condensed milk, evaporated milk, pumpkin puree, vanilla, pumpkin pie spice, and salt to a blender. Blend until incorporated.
- Pour the flan mixture into your cake pan with the caramel sauce.
- Tightly wrap foil over the top of the cake pan, making sure it’s secure and doesn’t drape over the edges.
- Carefully place the pan into a large roasting pan and fill it up halfway with warm water. Then carefully place it in the oven and bake for 1 hour and 30 minutes. You can check it after 1 hour and 15 minutes.
- Remove the foil from the pan and check whether the flan is cooked through. It should not look watery in the center. When you tap on the pan, it should jiggle but not be watery.
- Keep the flan in the water bath with the foil off on the counter for 30 minutes. Move the flan to a cooling rack and let it cool at room temperature for 30 minutes to 1 hour. Cover the flan with plastic wrap and refrigerate overnight or for at least 4 hours.
- Remove the flan from the refrigerator and run a butter knife around the edges to loosen it from the pan. Use a plate or platter that's bigger than the cake pan and can hold the extra caramel sauce. Place the plate on top and use your hands to hold it in place while you flip it over. Give the top a little tap and pick up the cake pan to release the flan.
- Serve the flan with a few spoons of caramel sauce on each slice. You can also add whipped cream when serving.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
