A pumpkin flan with cinnamon, pumpkin spice, and a layer of caramel. It has all the cozy flavors of pumpkin pie with the smooth, creamy texture of classic flan—and it looks much more impressive than the effort it takes.
⏱ Time: 20 minutes + 4 hours chilling
🍽 Servings: 8
⭐ Difficulty: Easy
Ingredients
Caramel
- ¾ cup granulated sugar
- 2 tablespoons water
Pumpkin Flan
- 1 (15 oz) can pumpkin purée
- 1 (12 oz) can evaporated milk
- ½ cup heavy cream
- 4 large eggs
- 2 large egg yolks
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Instructions
- Preheat the oven to 325°F. Place an 8- or 9-inch round cake pan or flan dish nearby.
- Add the sugar and water to a small saucepan over medium heat. Cook without stirring until the sugar melts and turns a deep golden amber color.
- Immediately pour the caramel into the baking pan and carefully tilt the pan to coat the bottom. Set aside while you make the custard.
- Add the pumpkin, evaporated milk, heavy cream, eggs, egg yolks, sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt to a blender. Blend until completely smooth.
- Pour the pumpkin mixture through a fine-mesh strainer into the caramel-lined pan. This helps give the flan its smooth, creamy texture.
- Place the flan pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the flan pan.
- Bake for 55–70 minutes, or until the edges are set and the center still has a slight jiggle.
- Carefully remove the flan from the water bath and allow it to cool to room temperature.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- When ready to serve, run a thin knife around the edge of the flan. Place a serving plate over the top of the pan and carefully flip it over in one quick motion. Let the caramel drip over the top before slicing.
Quick Notes
- Don't worry if the center still jiggles slightly when you take the flan out of the oven. It will continue to set as it cools.
- For the smoothest flan, don't skip the straining step.
- Make the flan the day before serving for the best texture and easiest entertaining.
- Be very careful when making the caramel—it becomes extremely hot.
- Serve chilled with a little whipped cream and a sprinkle of cinnamon if you'd like.
- For an extra-fall version, add a tiny pinch of allspice to the pumpkin custard.
- This is perfect for Thanksgiving, fall dinner parties, Halloween gatherings, or whenever you want a pumpkin dessert that isn't pumpkin pie.