Pumpkin Flan
A silky, spiced twist on classic flan featuring creamy pumpkin custard and a golden caramel base — perfect for fall or any festive occasion.
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.