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Creamy Pumpkin Flan gives a pumpkin twist to the traditional flan dessert recipe. In Spanish, it is called Flan de Calabaza.
If you loved my Mexican Caramel Flan, as well as my many pumpkin recipes, such as Pumpkin Cheesecake Mousse, Pumpkin Magic Bars, Pumpkin Fluff, and Pumpkin Praline Bread Pudding, then you will this Pumpkin Flan recipe!
Ahh, Fall Season!! I love this time of year, especially the Fall color, cooler temperatures, and fall recipes, specifically the Pumpkin Recipes.
Pumpkin Flan is perfect for a Thanksgiving Dessert table. It is truly one of our favorite desserts and one of the best Pumpkin Recipes!
Table of Contents
What Is Pumpkin Flan?
Pumpkin Flan is a pumpkin-flavored creamy custard dessert covered in a simple caramel sauce!
Why You’ll Love Pumpkin Flan?
- Pumpkin Flan combines standard pumpkin pie with the creamy texture of flan, making it a delicious mash-up of two awesome desserts to create one of the best pumpkin dessert recipes!
- Delicious pumpkin flan has a sweet pumpkin flavor and a creamy texture with a delicious caramel sauce.
- It can easily be decorated to make a beautiful, impressive dessert worthy of any dinner party or Thanksgiving dinner table.
- It has simple ingredients that you will have in your pantry or are readily available at your neighborhood grocery store.
Equipment
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- Flanera – This is a flan pan with a lid. However, you could use a cake pan.
- Larger baking dish or roasting pan – This pan must be larger than the pan above.
- Wire rack – You’ll need the wire rack for cooling the flan after it comes out of the oven.
- Saucepans – Heavy saucepan, Medium saucepan, and Small saucepan
- Wooden Spoon – You’ll need this for stirring the sugar while making the caramel sauce.
- Aluminum foil – If you don’t have a Flanara pan, use foil to cover the cake pan.
- Plastic wrap – You’ll need it for storing flan.
Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Pumpkin Puree – Be sure to use pumpkin puree, not pumpkin pie filling.
- Pumpkin pie spice – You can use a store-bought pumpkin spice or make your own.
- Sugar – You’ll need granulated sugar or white sugar because we will melt the sugar to make the caramel sauce.
- Eggs – Bring the eggs to room temperature. I use all whole eggs and not just egg yolks in this recipe.
- Sweetened condensed milk
- Evaporated Milk
- Vanilla – I used Mexican Vanilla but you can use regular pure vanilla.
- Water – You’ll need hot water to create a water bath for the flan.
How To Make The Best Pumpkin Flan
Make the Caramel Sauce
- Pour the sugar into a medium-sized pan and heat over medium-high heat.
- Stir occasionally and heat until the sugar melts and turns a caramel color.
- Pour the hot caramel sauce into a flanera or an 8-inch round pan.
- Tilt the pan until the bottom of the pan is coated and coat up the sides.
- Allow the caramel to cool completely before continuing.
- When the caramel has cooled and hardened, heat the oven to 350°.
Make The Pumpkin Flan Filling
Pour the sweetened condensed milk, evaporated milk, pumpkin puree, eggs, pumpkin pie spice, and vanilla into a blender.
Blend until combined, then gently tap the blender on the counter to deflate any bubbles.
Pour the pumpkin flan into the pan and if you are using a flanera, place the lid on the pan. If you are using a regular round pan, cover tightly with tinfoil.
Place the pan into a larger pan. Place the pans in the oven. Pour water into the large pan until halfway up the flan pan. Make sure the water does not get into the flan.
Bake for 60 minutes. Check the water level occasionally and keep the water refilled as necessary.
Check the flan for doneness. Remove the lid and gently shake. If the flan jiggles like jello in the middle, it is done. If it is soupy, cover it and continue baking for another 10 minutes.
Remove the flan from the water bath and allow it to cool. Once cooled, refrigerate for at least 2 hours.
Remove the lid and run a knife around the edge of the flan. Place a plate upside down on the flan and quickly invert. Scrape all the caramel onto the flan.
Decorate with pumpkin seeds.
Recipe Tips
- BE PREPARED: The sugar in the caramel sauce is hot and can pop and burn your skin. Therefore, I recommend wearing an apron and gloves while cooking it.
- DO NOT LEAVE SUGAR UNATTENDED: While making the caramel sauce, do not leave the pan with the sugar unattended because the sugar can burn very easily. So, watch it continuously and use a spoon to stir to keep the sugar moving.
- WHAT IF THE SUGAR BURNS?: Unfortunately, if the sugar burns, you must throw that batch out and start again. That’s why it’s so important to watch the sugar carefully!
- WHEN IS THE CARAMEL SAUCE DONE? When the caramel sauce turns a medium golden brown, then it is ready.
- HOW TO PREVENT GRAINY FLAN CARAMEL SAUCE: Don’t undercook the caramel sauce. If you undercook the caramel sauce, there will still be grains of sugar that have not yet melted, and this will cause the caramel sauce to be grainy.
- REMOVE BUBBLES FROM BATTER: To remove bubbles from the pumpkin flan batter, gently tap the blender jar with the batter on the counter.
- EASY FLAN DECORATIONS: For an elegant touch, drizzle a little of the caramel sauce in a zigzag pattern on wax paper. Allow to cool, then gently remove and place on top of the flan.
- CLEAN THE FLAN PAN – To clean the flan pan with hardened caramel sauce, fill the pan with water and bring to a boil.
Variations
- Mini Flans – Pour the pumpkin flan batter into small ramekins or custard cups, place all of them in a water bath, and follow the rest of the directions as written.
- Instant Pot Kahlua Flan – Kahlua-flavored flan made in an Instant Pot!
- Mango Cheesecake Flan – A mango-flavored cheesecake flan!
- Creamy Coffee Flan – Coffee-flavored flan made with coffee-flavored cream.
What To Serve With Pumpkin Flan?
- Pumpkin Seeds – Sprinkle pumpkin seeds on top.
- Whipped Cream – Serve with a dollop of whipped cream on top.
- Chocolate Drizzle – Melt some chocolate chips and drizzle melted chocolate on top.
- Pecans – Sprinkle some pecans on top.
FAQs
Yes, I recommend planning to make the flan a day before you plan to serve it.
Using pot holders, remove the lid or foil and gently shake the pan. If the flan jiggles slightly in the center, but the outer edges are firm, it is done. However, if the center is watery or soupy, it is not yet done and needs to continue cooking.
Store the flan in an airtight container in the refrigerator for 3 to 5 days.
Yes, if you follow these steps. First, ensure that the flan is cooled to at least room temperature or has been chilled in the refrigerator. Secondly, wrap pieces of flan in freezer paper and then wrap them in plastic wrap before placing them in the freezer. The other option is to place the flan in a freezer-safe, airtight container and then freeze.
More Recipes
- Crustless Pumpkin Pie
- Pumpkin Cupcakes
- Pumpkin Pie with Gingersnap Crust
- Ginger Pumpkin Mini Cheesecake Pies
- Pumpkin Walnut Crunch Cake
- Pumpkin Sheet Cake with Cream Cheese Frosting
- Pumpkin Pie Tacos
- Pumpkin Cheesecake Filling
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Recipe
Ingredients
- 1 cup granulated sugar
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce can evaporated milk
- 1 cup pumpkin puree not pie filling
- 5 large eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
Make The Caramel Sauce
- Pour the sugar into a medium-sized pan and heat over medium heat. Stir occasionally and heat until the sugar melts and turns a caramel color.
- Pour the hot caramel sauce into a flanera or an 8-inch round pan. Tilt the pan until the bottom of the pan is coated, and coat up the sides. Allow the caramel to cool completely before continuing.
- When the caramel has cooled and hardened, heat the oven to 350°.
Make The Pumpkin Flan
- Pour the sweetened condensed milk, evaporated milk, pumpkin puree, eggs, pumpkin pie spice, and vanilla into a blender. Blend until combined, then tap the blender gently on the counter to deflate some of the bubbles.
- Pour the pumpkin flan into the pan. If you are using a flanera, place the lid on the pan. If you are using a regular round pan, cover tightly with tinfoil.
- Place the pan into a larger pan. Place both the pans in the oven. Pour hot water into the large pan until halfway up the flan pan. Make sure the water does not get into the flan.
- Bake for 60 minutes to 80 minutes. Check the water level occasionally and keep the water refilled as necessary.
- Check the flan for doneness. Remove the lid and gently shake. If the flan jiggles like jello in the middle it is done. If it is soupy, cover and continue baking for another 10 minutes.
- Remove the flan from the water bath and allow to cool. Once cooled, refrigerate for at least 2 hours.
- Remove the lid and run a knife around the edge of the flan. Place a plate upside down on the flan and quickly invert. Scrape all the caramel onto the flan.
- Decorate with pumpkin seeds.
Bree-Ann Alcantar says
Easy to follow recipe. Due to the thickness of the Bundt pan I used and the height of the water bath I cooked it 90mins. Can’t wait to taste it tomorrow. I highly recommend setting up the ingredients before hand so that you don’t get confused or feel rushed. I heated the oven, then made the flan first than the Carmel sauce.
Michele says
Hi Bree-Ann,
That a great tip to set up the ingredients before hand. Thanks for sharing.
Michele
Jeanette D says
I’ve never made flan before but I made this one and it was absolutely delicious. Will definitely make this again! 5 stars all the way!