Celebrate the season with this easy, delicious, and decadent Pumpkin Flan Recipe (Flan de Calabaza) that is perfectly spiced, ultra-creamy, and topped with luscious vanilla caramel, making it the ultimate sweet ending; to the Thanksgiving feast or any holiday feast!
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What is Pumpkin Flan?
Pumpkin Flan Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Caramel:
- Granulated sugar: It creates a caramel sauce that lines the bottom and sides of the ramekins. It adds sweetness and a rich caramel flavor to the dessert.
- Water: The water is combined with sugar to make the caramel. It helps dissolve the sugar and create a smooth caramel sauce.
For the Pumpkin Flan:
- Sweetened condensed milk: Provides sweetness, creaminess, and richness to the flan.
- Evaporated milk: Adds creaminess and a silky texture to the flan.
- Canned pumpkin puree: This is the primary flavor and key ingredient, giving the flan its pumpkin flavor and vibrant color.
- Egg yolks and eggs: They act as thickeners and binders, contributing to the custard-like texture of the flan.
- Pure vanilla extract: Enhances the overall flavor with a warm and aromatic vanilla note.
- Ground cinnamon, ground nutmeg, and ground cloves: These spices provide the classic fall flavors and enhance the taste of the pumpkin.
Tools you'll need
How to Make Caramel
Note: The full instructions are provided in the recipe card below.
In a medium saucepan over medium heat, add 1 cup of sugar. Cook the sugar, stirring occasionally, until it melts and turns brown around the edges. Use a heatproof rubber spatula to pull the melted sugar around the edges toward the center of the unmelted sugar; this will help the sugar melt evenly. Continue cooking and pulling the melted sugar until it is melted and the caramel is uniformly dark amber (it should smell caramel but not burnt), about 10 to 12 minutes total. (If you still have undissolved sugar lumps, stir it off the heat until melted.)
Next, carefully pour the room-temperature water into the melted sugar while continuously stirring the mixture with a heatproof rubber spatula tilted slightly to prevent hot steam from burning you. The mixture will bubble and steam vigorously, and some sugar may harden up and crystallize. Don’t worry; keep stirring the mixture over medium heat for 1-2 minutes until the sugar re-melts completely and the caramel is smooth.
Be careful not to overcook the caramel, as it can burn quickly and become bitter. Pour the caramel into the bottom of (8) 9oz Ramekins; quickly swirl around to coat all bottom and sides. Lay a dishtowel on the bottom of a roasting pan, place the ramekins on the towel, and set aside to cool completely.
How to Make Pumpkin Flan
Note: The full instructions are provided in the recipe card below.
Meanwhile, place the sweetened condensed milk, evaporated milk, and canned pumpkin in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the egg yolks, eggs, vanilla, ground cinnamon, cloves, and ground nutmeg. Pass the mixture through a fine strainer into a large measuring cup to ensure a smooth flan. Slowly pour into the caramel-coated pan to avoid air bubbles.
Place the pan in a roasting pan large enough to hold the cake pan flat, and fill the roasting pan with enough hot water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes until the custard is set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place it on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
How to Unmold Pumpkin Flan
Note: The full instructions are provided in the recipe card below.
Remove the Pumpkin Flan from the refrigerator and let it sit at room temperature for about 10 minutes. Fill a shallow pan with hot water. Dip the bottom of the pan in hot water for a minute before inverting it so the caramel loosens from the bottom. Run a knife around the pan's rim, and be sure to reach the caramel on the bottom; tilt the pan slightly to allow a bit of the caramel into the gap. Carefully invert a rimmed round platter over the pan. Grabbing both, carefully invert the flan onto the platter. Pour and scrape the caramel onto the Pumpkin Flan. Cut into wedges and serve. Enjoy!😋
Substitutions
- Evaporated Milk: If you don't have evaporated milk, you can use whole milk, cream, or half-and-half as a substitute. Remember that the flan's texture and richness may vary slightly based on your chosen substitution.
- Spices: The combination of cinnamon, allspice, clove, ginger, and nutmeg can be adjusted based on your preference or ingredient availability. Feel free to use pumpkin pie spice as a convenient alternative.
- Canned Pumpkin Puree: If you can't find canned pumpkin puree, you can make your own by roasting and pureeing fresh pumpkin. Alternatively, you may also use butternut squash puree as a substitute.
- Eggs and Egg Yolks: For dietary restrictions or allergies, you can try using egg substitutes such as flaxseed meal, applesauce, or mashed banana. Keep in mind that the texture and flavor of the flan may be slightly different with these substitutions.
- Sweetened Condensed Milk: If you prefer a less sweet flan, use unsweetened condensed milk. Adjust the sweetness by adding sugar to the custard mixture according to your taste.
- Granulated Sugar: While the caramel sauce is traditionally made with granulated sugar, you can experiment with alternative sweeteners like brown sugar or coconut sugar for a slightly different flavor profile.
Variations
- Chocolate Pumpkin Flan: Add ½ cup of semisweet chocolate chips to the flan mixture before baking for a rich and decadent twist on the classic recipe.
- Coconut Pumpkin Flan: Substitute coconut milk for the evaporated milk in the recipe and add ½ cup of shredded coconut to the flan mixture for a tropical twist.
- Gingerbread Pumpkin Flan: Add ¼ cup of molasses and 1 teaspoon of ground ginger to the flan mixture for a spicy and festive flavor.
- Maple Pecan Pumpkin Flan: Add ½ cup of chopped pecans to the caramel mixture before pouring into the ramekins and substitute maple syrup for the sugar in the caramel recipe for a nutty and sweet twist on the recipe.
- Pumpkin Cheesecake Flan: Add 8 ounces of softened cream cheese to the flan mixture and an extra ¼ cup of sugar for a creamier and more decadent texture. You could also swirl in raspberry or strawberry sauce for a colorful presentation.
How to Serve
To serve Pumpkin Flan, remove it from the refrigerator and let it sit at room temperature for about 10 minutes. This will allow it to soften slightly and make it easier to unmold. To unmold, run a knife around the edge of the ramekins to loosen the flan from the sides. Dip the bottom of the ramekins in hot water for a minute to loosen the caramel, then invert the ramekins onto a serving plate.
The flan should slide out quickly, with the caramel sauce pooling on top. You can garnish the flan with a dollop of whipped cream or a sprinkle of cinnamon before serving. The creamy, custard-like texture and rich pumpkin flavor make it a perfect dessert for fall gatherings or holiday dinners.
How to Store & Re-Heat
- To store: Cover Pumpkin Flan tightly with plastic wrap and store it in the refrigerator for up to 3-4 days.
- To reheat: Remove the plastic wrap and place the ramekins in a shallow baking dish filled with warm water. Heat the flan in a preheated 350°F (175°C) oven for 10-15 minutes or until warmed. Alternatively, you can reheat individual portions in the microwave for about 20-30 seconds each until warm.
Be careful not to overheat the flan, as it can cause the texture to become rubbery or grainy. When reheated properly, the flan should have a creamy, smooth texture with a warm and comforting flavor.
Make-Ahead
Pumpkin Flan can be made ahead of time, making it a convenient dessert option for entertaining. You can prepare the flan mixture and the caramel up to 2 days in advance and store them separately in the refrigerator. When ready to bake, pour the flan mixture into the caramel-coated ramekins and bake as the recipe directs. After baking, let the flans cool to room temperature, then cover each ramekin tightly with plastic wrap and refrigerate for up to 3-4 days.
When you're ready to serve, follow the instructions for unmolding and garnishing the flans as desired. Making Pumpkin Flan ahead of time can be a time-saver and allows the flavors to develop and meld together, resulting in an even more delicious dessert.
How to Freeze
Pumpkin Flan can be frozen for longer-term storage, but the texture and quality may be affected. To freeze, first, let the flan cool completely to room temperature. Then, wrap each ramekin tightly with plastic wrap and a layer of aluminum foil to prevent freezer burn. Label and date each wrapped ramekin and place them in a freezer-safe container or Ziploc bag. Freeze for up to 2 months. Place the wrapped ramekins in the refrigerator overnight to let them thaw slowly. When ready to serve, remove the plastic wrap and reheat the flan using the instructions for reheating.
Be aware that the texture of the flan may be slightly affected by freezing and thawing, so it may not be as creamy or smooth as a freshly made flan. However, the flavors should still be delicious, and it can be a convenient option for make-ahead entertaining or for enjoying a slice of pumpkin flan any time of year.
Tips for Making The Best Pumpkin Flan
- Use good-quality ingredients: Opt for good-quality canned pumpkin puree, sweetened condensed milk, and evaporated milk. Using high-quality ingredients will enhance the flavor and texture of the flan.
- Strain the custard mixture: Pass it through a fine strainer before pouring it into the caramel-coated pan. This step helps remove any lumps or air bubbles, resulting in a smoother and creamier flan.
- Preheat the water bath: When baking the flan in a water bath, preheat the water before placing the flan in the oven. This helps maintain a more consistent baking temperature and promotes even cooking.
- Bake low and slow: Bake the flan at a moderate temperature (around 325°F or 160°C) for a longer duration. This gentle and gradual baking process ensures the custard sets properly without curdling or cracking.
- Check for doneness: To determine if the flan is cooked, gently jiggle the pan. The center of the flan should still have a slight jiggle while the edges are set. Additionally, insert a knife into the center, and if it comes out clean, the flan is ready.
- Allow proper cooling and chilling time: After baking, let the flan cool to room temperature before refrigerating. Once chilled, the flavors meld together, making the texture firmer and creamier.
- Properly unmold the flan: Before unmolding, loosen the flan by running a knife around the edges of the pan. Dip the pan briefly in hot water to help loosen the caramel. Invert the flan onto a platter and let gravity do the work. The caramel sauce should flow down and coat the flan beautifully.
- Serve chilled: For the best taste and texture, serve the Pumpkin Flan chilled. The flavors will be well-balanced, and the consistency will be creamy and smooth.
FAQ
What is the difference between sweetened condensed milk and evaporated milk?
Swenned condensed and evaporated milk is made by removing over half the water from cow's milk. However, sweetened condensed milk contains added sugars, while evaporated milk does not.
Why do you cook Pumpkin Flan in a water bath?
The purpose of the water bath is to moderate the heat and ensure that the mixture cooks evenly, resulting in a smooth and creamy Pumpkin Flan.
How do I know when the Pumpkin Flan is done?
The Pumpkin Flan is ready to be removed from the oven when it has begun to set. Gently shake one of the pans: the centers of the custard should jiggle slightly. You can also insert the tip of a knife into the custard near the center; if the flan is still liquid, it needs more time in the oven. When the Pumpkin Flan has begun to set, remove the roasting pan from the oven, being very careful not to spill the hot water. Let the Pumpkin Flan cool while sitting in the water bath until the pan is cool enough to handle. Refrigerate before serving.
How do you remove the Pumpkin Flan from the pan?
The caramel, set up hard in the bottom of the pan, will have softened due to the moisture in the flan. Run a paring knife around the ramekin's rim, and reach the caramel on the bottom; tilt the pan slightly to allow a bit of the caramel into the gap. Then, carefully invert a rimmed round platter over the pan. You should have a Pumpkin Flan that is perfectly set and topped with syrupy golden caramel.
Related Recipes:
- Perfect Creamy Flan
- Orange Flan
- Pumpkin Flan
- Coffee Flan
- Flan de Dulce de Leche
- No-Bake Flan
- No-Bake Passion Fruit Flan
Recipe
Easy Pumpkin Flan
Ingredients
For the Caramel:
- 1 cup granulated sugar
- ½ cup water room temperature
For the Pumpkin Flan:
- 1 (14-ounce) can sweeten condensed milk
- 1 (12-ounce) can evaporate milk
- 1 (15 oz/425g) 100% canned pumpkin puree (not pie filling)
- 5 large egg yolks , room temperature
- 3 eggs , room temperature
- 3 teaspoons pure vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
How to Make Caramel
- In a medium saucepan over medium heat, add 1 cup of sugar. Cook the sugar, stirring occasionally until it begins to melt and turns brown around the edges. Use a heatproof rubber spatula to pull the melted sugar around the edges toward the center of the unmelted sugar; this will help the sugar melt evenly.
- Continue cooking and pulling the melted sugar until all the sugar is melted and the caramel is uniformly dark amber (it should smell caramelly but not burnt), about 10 to 12 minutes total. (If you still have undissolved lumps of sugar, stir it off the heat until melted.)
- Next, carefully pour the room-temperature water into the melted sugar while continuously stirring the mixture with a heatproof rubber spatula tilted slightly to prevent hot steam from burning you. The mixture will bubble and steam vigorously, and some of the sugar may harden up and crystallize, but don’t worry; just keep stirring the mixture over medium heat for an additional 1-2 minutes until the sugar re-melts completely and the caramel is smooth.
- Be careful not to overcook the caramel, as it can burn quickly and become bitter. Pour the caramel into the bottom of (8) 9oz Ramekins; quickly swirl around to coat all bottom and sides. Lay a dishtowel on the bottom of a roasting pan, place the ramekins on top of the towel, and set aside to cool completely.
How to Make Pumpkin Flan
- Note: The full instructions are provided in the recipe card below.
- Meanwhile, place the sweetened condensed milk, evaporated milk, and canned pumpkin in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth.
- Whisk in the egg yolks, eggs, vanilla, ground cinnamon, cloves, and ground nutmeg. Pass the mixture through a fine strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Slowly pour into the caramel-coated pan to avoid air bubbles.
- Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough hot water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes until the custard is just set.
- It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place it on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
How to unmold Pumpkin Flan
- Note: The full instructions are provided in the recipe card below.
- Remove the Pumpkin Flan from the refrigerator and let it sit at room temperature for about 10 minutes. Fill a shallow pan with hot water. Dip the bottom of the pan in hot water for a minute before inverting it, so the caramel loosens from the bottom of the pan.
- Run a knife around the pan's rim, be sure to reach the caramel on the bottom; tilt the pan slightly to allow a bit of the caramel into the gap. Carefully invert a rimmed round platter over the pan.
- Grabbing both, carefully invert the flan onto the platter. Pour and scrape the caramel onto the Pumpkin Flan. Cut into wedges and serve. Enjoy!😋
Notes
- To store: Cover Pumpkin Flan tightly with plastic wrap and store it in the refrigerator for 3-4 days.
- To reheat: Remove the plastic wrap and place the ramekins in a shallow baking dish filled with warm water. Heat the flan in a preheated 350°F (175°C) oven for 10-15 minutes or until warmed. Alternatively, you can reheat individual portions in the microwave for about 20-30 seconds each until warm.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.