This Pumpkin Flan is a fun twist on two favorite classics. This dreamy treat is what would happen if flan and pumpkin pie got married! Since it can be made up to two days ahead, it is perfect for entertaining.
I think many of you will agree with me that one of the best parts of fall is all-things-pumpkin.
This time of year calls for a bit of indulgence from time to time, and today I've got something that is pure fall bliss.
This Pumpkin Thanksgiving Flan is such a fun twist on a classic. It is fairly simple to make and will ensure that you wow your guests with your culinary prowess.
If you are looking for more recipes to enjoy this holiday season, don't miss my Cheesy Mashed Potatoes with Bacon & Broccoli, Goat Cheese & Gruyere Fondue, Maple Glazed Acorn Squash, Cranberry Poached Pears and Dirty Chai Latte.
Ingredient Talk
This recipe needs white sugar to work. I’ve tried sugar substitutes, but it just wasn’t the same!
Quick call out: pumpkin pie filling and pumpkin puree are not the same thing! For this recipe, I’ve only tested it with pumpkin puree.
Tips & Tricks
- Make sure you use a heavy pan for cooking the sugar! If you don't have one, I do not recommend making this recipe.
- These flans can be made in individual ramekins, which is a touch easier than trying to perfectly un-mold a larger flan.
- This recipe can be made up to 2 days ahead of time. Chill covered tightly.
- For serving, sometimes I like to top each dish with a drizzle of maple style and a dollop of whipped cream.
- For a pumpkin spice flan, add in ½ teaspoon of pumpkin pie spice. A teaspoon of ground cinnamon or pinch of nutmeg are also a good additions.
- Pumpkin Flan is best served chilled. Allow the flan to cool completely before serving. If you are in a hurry, you can place the flan in the refrigerator for 30 minutes to allow it to set. Serve with whipped cream or a dollop of pumpkin puree.
Toppings
- Pumpkin flan can be served plain or topped with whipped cream.
- Fruit: This is a light and refreshing topping that allows the pumpkin flavor of the flan to shine through. Try it with sliced cooked pears or apples.
- Chocolate sauce: Because who doesn't love chocolate? This rich and decadent topping is the perfect balance to the sweetness of the flan.
- Caramel sauce: A classic topping for flan that takes it to the next level of deliciousness. If you want to really impress your guests, make your own caramel sauce from scratch. It's not as difficult as you might think and it tastes so much better than the store-bought kind.
Easy Pumpkin Flan Recipe with Condensed Milk
Equipment
Ingredients
- ¾ cup sugar
- 3 eggs
- 14 ounce sweetened condensed milk
- 15 ounce evaporated milk
- ½ cup pumpkin puree
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In a heavy saucepan over medium heat, melt the sugar. Stir often to avoid burning. As the sugar becomes liquid, reduce heat to medium-low and stir constantly to avoid burning.
- Transfer to a flan pan or ramekins and set aside.
- Beat eggs. Blend in Condensed Milk, Evaporated Milk, Pumpkin Puree, and vanilla until smooth. (This may be done with an electric mixer or in a blender.) Add to pan and cover.
- Place flan pan or ramekins in a large roasting pan. Fill the pan halfway up with water. Carefully move to preheated oven. Bake for 60 to 90 minutes, until set. (The amount of cooking time will depend on the size of your containers.)
- Remove from water bath. Chill for several hours or overnight.
- Run a paring knife around the edges. Tilt upside down on a plate.
Yaritza says
I love pumpkin flan! My mom makes hers with butternut squash. It's a family favorite!
Baking Cake In Oven says
Your post extremely cool. I glad to be here. I enjoyed reading your articles. Thanks and keep up the good work!
Supplement Crunch says
This looks so flavorful!
Steven P says
Please clarify the amount of pumpkin puree. Recipe calls for 1/2 cup, but in step 4 it calls this, "Evaporated Milk, 15oz, Pumpkin Puree..."
Wendy Polisi says
Sorry if it is confusing! It is 15 ounces of Evaporated milk, and 1/2 cup pumpkin puree.
Steven P says
Thank you! Making this today as our main pumpkin desert dish!
Steven P says
Thank you! I made this today, a main pumpkin flan and one in a ramekin for tasting. It's a winner!
Judy says
You can use any pan to melt the sugar. To clean the pan, just leave soaking in water for several hours and the caramel will simply dissolve.
To un-mold a large flan easily, ensure you spread the caramel on the sides of the flan pan before baking ensuring that only the mix and the hardened caramel touch.