Pumpkin Flan 🍮🤎🎃

Oct 23, 2025January 29, 20265 31
Cook with Us: Easy, Fresh and Colorful Meals
in Desserts

Prep

15 min

Cook

60 min

Ready In

1 h 15 min

Level

Medium

Rating

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Ingredients

1 pumpkin pie pumpkin or 15 oz of canned pumpkin puree
1 cup granulated sugar
6 egg yolks
2 whole eggs
1 can evaporated milk
1 can condensed milk
1 tbsp vanilla extract
1 tbsp pumpkin spice

Nutrision Information

Servings Per Recipe
8
Calories
320
Sugar
44g
Fat
12g
pumpkin flan… like regular flan but with pumpkin haha

Instructions

1.If you chose to use a fresh pumpkin instead of canned, remove the stem, cut in half and remove the seeds
2.Bake at 350ºF for 50 minutes
3.Remove skin and blend into pumpkin puree
4.In a pan, melt the cup of sugar between low and medium heat. Spread the sugar evenly on the pan. Don’t stir the sugar or it’ll get clumpy. Just use a spatula and gently try to distribute the sugar sitting on top. Once mostly melted, you can swirl the pan around. Then once it’s all fully almost melted, you can slowly mix with the spatula. Once it gets that golden brown color, remove from the heat. you have to be very careful not to overheat or it will burn fast.
5.Quickly add to the baking dish where you will cook your flan, and spread it evenly by twirling it around
6.In a bowl, add the rest of the ingredients: egg yolks, the whole eggs, evaporated milk, condensed milk, vanilla extract, pumpkin spice, and pumpkin puree
7.Whisk gently so you don’t mix air into the mixture
8.Once you have a nice smooth texture, strain the mixture into your baking dish
9.Add to a water bath
10.Bake at 325º F for 50-60 minutes. You want the edges to be set, but the center have a slight jiggle when you shake it
11.Let it cool, cover, then let it sit in the fridge overnight
12.The big reveal… flip it over onto a plate and serve!! 🍮🤎🎃
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Creamy Pumpkin Flan (Thanksgiving Edition) 🍮🎃

320kcal
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Prep 15 minutes
Cook 1 hour
A fall-inspired twist on the classic Latin dessert. This pumpkin flan is incredibly creamy, infused with warm pumpkin spice, and topped with a perfect golden caramel sauce.
Servings 8 people
Course Dessert
Cuisine Latin American

Ingredients

  • 1 cup Granulated sugar
  • 15 oz Pumpkin puree
  • 6 Egg yolks
  • 2 Whole eggs
  • 1 can Evaporated milk
  • 1 can Condensed milk
  • 1 tbsp Vanilla extract
  • 1 tbsp Pumpkin spice

Method

  1. Prepare Caramel: Melt sugar in a pan over low-medium heat until golden brown. Swirl the pan gently (don't stir!) to avoid clumps.
  2. Coat Mold: Quickly pour the melted sugar into your baking dish and swirl to coat the bottom evenly.
  3. Mix Base: In a large bowl, combine egg yolks, whole eggs, both milks, vanilla, pumpkin spice, and pumpkin puree.
  4. Whisk: Whisk gently by hand to avoid incorporating air bubbles into the custard.
  5. Strain: Strain the mixture through a fine-mesh sieve directly into the caramel-lined baking dish for a smooth texture.
  6. Water Bath: Place the dish inside a larger pan filled with hot water (Baño María).
  7. Bake: Bake at 325°F for 50-60 minutes until edges are set but the center still jiggles slightly.
  8. Chill: Let it cool completely, then refrigerate overnight before flipping and serving.

Nutrition

Serving8gCalories320kcalCarbohydrates45gProtein9gFat12gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol185mgSodium115mgPotassium380mgFiber1.5gSugar44gVitamin A4200IUVitamin C2mgCalcium210mgIron1.2mg

Notes

  • The Sieve is Secret: Always strain your mixture! This ensures that your flan is perfectly silky and removes any bits of egg or pumpkin fibers.
  • The Jiggle Test: Don't overbake. The flan should still be "wobbly" in the middle when you take it out; it will firm up as it chills.
  • Fresh vs Canned: If using fresh pumpkin, roast it at 350°F for 50 mins before pureeing for the best flavor.

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