Introduction

This Best Pumpkin Flan recipe combines the smooth creaminess of classic flan with warm, comforting pumpkin flavors and autumn spices. It’s a perfect dessert for those looking to impress with a unique twist on a traditional favorite. Easy to make and delightfully rich, this flan is sure to become a seasonal staple.

A round two-layer flan dessert sits on a white plate with a decorative rim, placed on a white marbled surface. The bottom layer is pale yellow with a smooth, slightly spongy texture, and the top layer is a rich, glossy amber caramel glaze that drips slightly over the edges. On top of the flan, there is a delicate amber sugar basket holding three small pumpkin-shaped chocolates in dark brown, orange, and white colors. In the background, two small white pumpkins with gold stems and an orange mesh ribbon add a festive touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (200g) granulated sugar
1/4 cup (60ml) water
1 can (12 oz or 340g) evaporated milk
1 can (14 oz or 397g) sweetened condensed milk
1 cup (240ml) pumpkin puree (not pumpkin pie filling)
3 large eggs
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Instructions

Step 1: Preheat your oven to 350°F (175°C). Place a roasting pan or large baking dish on the middle rack and fill it halfway with hot water to create a water bath for baking the flan.
Step 2: In a medium saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves, then stop stirring and let it cook until it turns a golden amber color, about 10-15 minutes. Watch carefully to avoid burning.
Step 3: Pour the hot caramel into a round 9-inch (23 cm) baking dish, tilting it to evenly coat the bottom. Set aside to cool and harden.
Step 4: In a blender, combine the evaporated milk, sweetened condensed milk, pumpkin puree, eggs, egg yolks, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Blend until smooth.
Step 5: Strain the mixture through a fine-mesh sieve into the caramel-coated baking dish to remove any egg clumps for a smooth texture.
Step 6: Place the flan dish into the prepared water bath in the oven. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
Step 7: Remove the flan from the water bath and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight to fully set.
Step 8: To serve, run a knife around the edges to loosen the flan. Place a large plate over the dish and quickly invert it to release the flan and caramel sauce. Slice and serve chilled.

Tips & Variations

For an extra smooth flan, blend the mixture well and strain carefully to avoid any lumps.
Use fresh pumpkin puree if possible for a brighter, fresher flavor.
Add a pinch of ground cardamom or allspice for a unique spice variation.
If you prefer a less sweet dessert, reduce the sweetened condensed milk by 1/4 cup and add a tablespoon of maple syrup for natural sweetness.

Storage

Store the flan covered in the refrigerator for up to 4 days. Keep it chilled and covered tightly to prevent it from absorbing other odors. Reheat is not recommended as flan is best enjoyed cold or at room temperature to maintain its creamy texture.

How to Serve

A slice of caramel flan sits on a textured white plate with smooth, glossy caramel coating the top layer, shining under the light. The flan itself is a thick, creamy yellow layer with a soft, slightly bumpy texture. On top of the slice, there are delicate caramel decorations, like thin strands and curls, giving it an elegant touch. Next to the slice, a dark chocolate pumpkin-shaped candy adds a rich contrast to the warm yellow of the flan. In the background, the rest of the flan cake is visible on another white plate on a white marbled surface, with an orange, yellow, and red sheer ribbon adding a touch of color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin, but make sure to cook it until tender and drain excess moisture to avoid a watery flan.

How do I know when the flan is done baking?

The flan is done when the edges are firm and set, but the center still jiggles slightly. It will continue to set as it cools, so avoid overbaking to keep it creamy.