This pumpkin flan is a delightful twist on the classic Latin dessert, combining the silky texture of traditional flan with the cozy flavors of pumpkin, cinnamon, and nutmeg.
It’s a show-stopping dessert that feels fancy but is surprisingly simple to make.
Perfect for fall dinners, Thanksgiving, or whenever you crave pumpkin spice magic.
Why You’ll Love This Pumpkin Flan
Ultra creamy texture with subtle pumpkin flavor
Warm spices that scream autumn
Make-ahead friendly for stress-free entertaining
Naturally gluten-free
Elegant presentation with golden caramel top
No special tools needed – just a blender and baking dish
What You’ll Need (Ingredient Highlights)
For the caramel:
Granulated sugar – melts into a deep amber caramel base
For the flan custard:
Pumpkin puree – use 100% pure pumpkin, not pie filling
Sweetened condensed milk – adds sweetness and creaminess
Evaporated milk – keeps the texture light and silky
Eggs – essential for structure and richness
Pumpkin pie spice – or a blend of cinnamon, nutmeg, and cloves
Pro Tips Before You Start
Use a blender for an extra smooth custard
Don’t stir the sugar while it melts – swirl the pan gently
Use a water bath (bain-marie) to avoid curdled flan
Let it chill overnight for best texture and flavor
Run a knife around the edges before unmolding
How to Make Pumpkin Flan
Preheat oven to 350°F (175°C).
Place a large baking dish (for water bath) on the middle rack.
Make the caramel: In a heavy saucepan, heat sugar over medium heat.
Swirl gently until sugar dissolves and turns golden amber.
Immediately pour into a 9-inch round cake pan, tilting to coat the bottom evenly. Set aside.
Blend the custard: In a blender, combine pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla, and pumpkin pie spice.
Blend until smooth (20–30 seconds).
Pour over caramel: Pour the custard mixture over the set caramel in the cake pan.
Bake in water bath: Place cake pan inside the larger baking dish.
Fill outer dish with hot water halfway up the sides of the flan pan.
Bake for 50–60 minutes or until center is just set (a slight jiggle is OK).
Cool & chill: Remove from oven and let cool to room temp.
Refrigerate for at least 4 hours, preferably overnight.
Unmold & serve: Run a knife around the edges.
Invert onto a serving plate and let the caramel sauce flow over the flan.
What to Serve It With
Whipped cream or dulce de leche drizzle
Crushed gingersnaps or graham crackers for crunch
Fresh berries for a color pop
Coffee or chai latte to complement the spice
Cinnamon sticks as garnish
Variations / Substitutions
Coconut pumpkin flan: replace evaporated milk with coconut milk
Spicier version: add extra ginger or allspice
Lower sugar: use a lighter caramel layer or less condensed milk
Mini flans: use ramekins for individual servings
Storage & Leftovers
Fridge: Store covered for up to 4 days
Do not freeze – texture will break
Best served chilled the next day
Keep sauce: Spoon extra caramel over slices when serving
FAQs
Can I use pumpkin pie filling?
No, it’s too sweet and spiced. Stick to pure pumpkin puree.
Can I skip the water bath?
Not recommended. It helps cook the custard gently and evenly.
How do I know when it’s done?
The center should jiggle slightly but not ripple. It will firm up as it cools.
Can I make this a day ahead?
Absolutely! It’s even better the next day.
Can I use a bundt pan?
You can, but a round cake pan works best for even cooking and unmolding.
What if my caramel hardens too quickly?
It’s okay! Pour the custard in anyway—the caramel will melt during baking.
How do I prevent cracks?
Use a water bath, avoid overbaking, and cool slowly.
Final Thoughts
This pumpkin flan is the perfect cross between Latin comfort and cozy fall flavor.
It’s simple yet elegant, and always a hit at the table.
Make it once, and you’ll find yourself making it every autumn.
Pumpkin Flan
Ingredients
Caramel:
- 3/4 cup granulated sugar
Custard:
- 1 cup pumpkin puree
- 1 14 oz can sweetened condensed milk
- 1 12 oz can evaporated milk
- 3 large eggs
- 1 1/2 tsp pumpkin pie spice
Instructions
- Preheat oven to 350°F. Prepare a large pan for water bath.
- Make caramel by melting sugar in a saucepan. Pour into 9-inch round pan.
- Blend all custard ingredients until smooth. Pour over caramel.
- Place flan pan in water bath. Bake 50–60 min until set.
- Cool, then chill 4+ hours.
- See full steps with tips & photos → https://p4pd.org/pumpkin-flan/
Notes
- Make a day ahead for easier unmolding and deeper flavor.
- Add whipped cream or candied pecans for extra flair.
- Store covered in the refrigerator for up to 3 days.
