Pumpkin Flan Recipe

Pumpkin Flan Recipe is a luxurious, creamy dessert that marries the rich warmth of pumpkin with the smooth, custardy texture of classic flan. If you love caramel, custard, and soft-spiced pumpkin flavours, this is your perfect fall—or honestly, any time—treat. With layers of caramelized sugar, velvety pumpkin puree, and just the right hint of spice, this flan delivers indulgence in every bite. Whether you’re serving it at a family dinner, a holiday gathering, or simply craving comfort food with an elegant twist, this Pumpkin Flan Recipe is simple enough for weeknights yet elegant enough for special occasions.

Why You’ll Love This Pumpkin Flan Recipe

• Creamy & Dreamy Texture: The combination of cream cheese, evaporated milk, and condensed milk yields a luscious, silky custard that holds its own, yet melts in your mouth.
• Balanced Spice & Sweetness: Pumpkin, cinnamon (or pumpkin pie spice), and vanilla give aromatic depth without overwhelming sweetness. The caramel sauce at the base adds that perfect burnt-sugar counterpoint.
• Impressive Yet Straightforward: It looks fancy when you invert it out of the pan, but the steps are clear and manageable—even if you’re not a baking pro.
• Festive Appeal: With its pumpkin flair and custard elegance, this dessert feels right for autumn holidays, Thanksgiving, Halloween—or anytime you want something special.

Ingredients

Here’s what you’ll need for one flan (9​‑inch cake or pie pan):

• 1 cup granulated sugar
• 4 ounces cream cheese, softened to room temperature
• 1 cup pumpkin puree
• 5 eggs, at room temperature
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tablespoon vanilla extract
• 1 tablespoon cinnamon (or pumpkin pie spice, if you prefer a more autumnal blend)

Step​‑by​‑Step: How to Make Pumpkin Flan Recipe

1. Preheat & prepare pans: Preheat your oven to 350°F (about 175°C). Place a 9​‑inch cake or pie pan (with sides about 2 inches high) into a larger baking or roasting pan (like a 13×9​‑inch) which will act as a water bath.
2. Make the caramel: In a small saucepan over medium heat, melt the sugar. Stir frequently (wooden spoon or rubber spatula works best), being careful not to burn. Once the sugar melts into a smooth syrup and turns a dark golden​‑amber color, immediately remove from heat.
3. Caramelize the pan: Pour the melted sugar into the bottom of your 9​‑inch pan. Do this quickly before it hardens—tilt and swirl the pan so the caramel coats the bottom evenly.
4. Blend the flan filling: In a blender, combine cream cheese, pumpkin puree, eggs, sweetened condensed milk, evaporated milk, vanilla extract, and cinnamon or pumpkin pie spice. Blend until well​‑combined and smooth.
5. Assemble: Carefully pour the blended flan mixture over the hardened caramel in the 9​‑inch pan.
6. Set up water bath (bain​‑marie): Place the 9​‑inch pan inside the larger roasting pan. Pour hot water into the outer pan until it reaches about halfway up the sides of the pan holding the flan.
7. Bake: Bake in the preheated oven for about 50 minutes, or until the edges are set. The center should still have a slight jiggle when you gently shake it.
8. Cool: After baking, remove from oven. Let the flan cool in the water bath for about one hour.
9. Refrigerate: Once cooled somewhat, cover and refrigerate at least 2 hours, but overnight is best—this improves texture and flavor.
10. Serve: To serve, run a sharp knife around the edges of the pan to loosen. Place a large rimmed platter over the pan, invert carefully, and lift off the pan. Slice and serve, letting the caramel sauce drizzle over each slice.

Helpful Tips

• Use room​‑temperature dairy (cream cheese, milk) and eggs. It helps the custard bake evenly and avoid curdling.
• Don’t rush the caramel stage—once sugar starts browning, it goes fast. Remove from heat just when you see that deep amber color.
• Strain the blended mixture through a fine mesh sieve before pouring it into the caramel​‑lined pan, if you want an extra extra smooth custard (to catch lumps or unmixed bits of cream cheese).
• When baking in a water bath, cover the top loosely with foil if the top starts browning too much before the center is set.
• Use a knife or thin spatula dipped in hot water and wiped dry when releasing the flan from the pan—it helps ease the inversion if the caramel has stuck.

Substitutions And Variations

• Spice options: Instead of plain cinnamon, use pumpkin pie spice blend (cinnamon, nutmeg, cloves, ginger, allspice) for richer fall flavor. Or try just ginger and cloves if you like sharper spice notes.
• Dairy variations: For a lighter version, you might reduce cream cheese slightly or substitute part of the evaporated milk with whole milk. Be aware this may affect the firmness.
• Pumpkin alternatives: Swap pumpkin puree for sweet potato or butternut squash puree for a different vegetal sweetness and color.
• Flavor twists: Add ½ teaspoon ground ginger or nutmeg; or swirl in caramel sauce; or top with whipped cream or toasted pecans. You could even drizzle maple syrup.
• Sugar alternatives: Use brown sugar in the caramel for a richer, molasses​‑like note; or try coconut sugar if you like a more rustic, deeper flavor.

Storage Instructions

• Once the flan has cooled completely and been refrigerated, store it in the fridge, covered tightly with plastic wrap or with a lid.
• It will keep well for 3–4 days in the refrigerator. After that, texture may degrade slightly.
• If you need to freeze it: you can, but custards tend to get watery upon thawing. If you do freeze, wrap tightly in plastic wrap and aluminum foil, and thaw slowly in the fridge for a day before serving.

Nutritional Information

Serving Suggestions

• Serve slices chilled, ideally straight from the refrigerator. The flan is more refreshing and the flavors more cohesive when cold.
• Garnish each slice with a drizzle of the caramel sauce from the base. The sauce adds both beauty and complementary sweetness.
• Add whipped cream, lightly sugared or spiced, if you like contrast in texture.
• Toasted pecans, walnuts, or pumpkin seeds provide a lovely crunch to offset the softness.
• Pair with a scoop of vanilla ice cream or a light dessert wine for a richer experience.

Frequently Asked Questions About Pumpkin Flan Recipe

Can I use canned pumpkin vs fresh pumpkin puree?
Yes! Canned pumpkin puree is great and very convenient—it’s smooth, consistent, and you don’t need to cook and mash fresh pumpkin. If you prefer fresh, roast or steam your pumpkin, drain well, and mash or puree until smooth. Just ensure it’s well strained so excess moisture doesn’t affect your flan’s consistency.

What if my flan jiggles too much in the center after baking?
A slight jiggle in the very center is ideal. It will continue to set during cooling in the water bath and in the fridge. If it’s very liquidy (not just a slight wobble), it likely needs more bake time. Cover the top with foil if the edges are setting faster than the center, and bake a bit longer at the same temperature.

Why is the caramel sometimes too hard or too soft?
Caramel hardness depends largely on how long you cook it and what temperature it reaches. If undercooked, it might be soft and runny; if overcooked, it can taste bitter or be overly hard once cooled. Aim for a deep golden​‑amber color. Once poured into the pan and cooled, it should become more solid but still soft enough to melt and flow when inverted.

Can I make this flan ahead of time?
Definitely! In fact, preparing it in advance actually deepens the flavor.

How to prevent cracks or bubbles in the flan?
Blend gently. Avoid excessive air incorporation in your custard. Straining helps remove any bubbles or lumps. Baking in a water bath keeps the temperature gentle and even, preventing sudden heat changes that cause cracking. Also, don’t overbake—edges firm first, center should have a slight jiggle.

Can I adjust sugar content for less sweetness?
Yes. You can reduce the sugar in the caramel slightly (for example, use ¾ cup instead of 1 cup). Also, you could cut back on sweetened condensed milk—or substitute part of it with evaporated milk plus a smaller amount of sugar. Just note that reducing sugar changes both flavor and texture slightly (custard may be less dense and less sweet).

Conclusion

Thank you so much for taking the time to try this Pumpkin Flan Recipe with me! I hope every slice brings that perfect harmony of creamy sweetness, rich pumpkin warmth, and smooth caramel drip you expect. This dessert is one of my favourites—both comforting and elegant. Whether you share it with friends, serve it at a holiday table, or enjoy it quietly at home, I truly believe it makes any moment a little more special. Here’s to the ease of making something lovely, the flavour that warms your heart, and the joy this dessert can bring. Happy cooking, and enjoy every delicious bite!

Join us on Pinterest for new mouthwatering recipes every day!

Pumpkin Flan Recipe

---

• Author: lisa
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

Pumpkin Flan Recipe is a smooth, creamy dessert layered with warm spices and rich caramel. Perfect for fall and easy to prepare!

---

Ingredients

Scale 1x2x3x

1 cup granulated sugar

4 oz cream cheese, room temperature

1 cup pumpkin puree

5 eggs, room temperature

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

1 tablespoon vanilla extract

1 tablespoon cinnamon or pumpkin pie spice

---

Instructions

• Preheat & prepare pans: Preheat your oven to 350°F (about 175°C). Place a 9​‑inch cake or pie pan (with sides about 2 inches high) into a larger baking or roasting pan (like a 13×9​‑inch) which will act as a water bath.
• Make the caramel: In a small saucepan over medium heat, melt the sugar. Stir frequently (wooden spoon or rubber spatula works best), being careful not to burn. Once the sugar melts into a smooth syrup and turns a dark golden​‑amber color, immediately remove from heat.
• Caramelize the pan: Pour the melted sugar into the bottom of your 9​‑inch pan. Do this quickly before it hardens—tilt and swirl the pan so the caramel coats the bottom evenly.
• Blend the flan filling: In a blender, combine cream cheese, pumpkin puree, eggs, sweetened condensed milk, evaporated milk, vanilla extract, and cinnamon or pumpkin pie spice. Blend until well​‑combined and smooth.
• Assemble: Carefully pour the blended flan mixture over the hardened caramel in the 9​‑inch pan.
• Set up water bath (bain​‑marie): Place the 9​‑inch pan inside the larger roasting pan. Pour hot water into the outer pan until it reaches about halfway up the sides of the pan holding the flan.
• Bake: Bake in the preheated oven for about 50 minutes, or until the edges are set. The center should still have a slight jiggle when you gently shake it.
• Cool: After baking, remove from oven. Let the flan cool in the water bath for about one hour.
• Refrigerate: Once cooled somewhat, cover and refrigerate at least 2 hours, but overnight is best—this improves texture and flavor.
• Serve: To serve, run a sharp knife around the edges of the pan to loosen. Place a large rimmed platter over the pan, invert carefully, and lift off the pan. Slice and serve, letting the caramel sauce drizzle over each slice.

Notes

For an ultra-smooth flan, strain the mixture before baking. Use pumpkin pie spice for added autumn flavor.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert

Nutrition

• Serving Size: 1 slice
• Calories: 419
• Sugar: 58g
• Carbohydrates: 61g
• Protein: 12g