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Nothing screams fall like PUMPKIN! And this pumpkin flan, or flan de calabaza as we call it, is the perfect fall dessert that everyone will love.

But I have to confess, the first time I tried anything with pumpkin I was in my 20’s! I know, crazy right!

I grew up eating flan at every family gathering. From birthdays to Christmas Eve, we knew if we were at my grandma’s house there would be flan for dessert.

Now compared to other Cuban families around me, my family assimilated well into American culture. We mostly spoke English at home, ate all kinds of cuisines, and celebrated American holidays with mostly traditional American cuisine.

And although we did the traditional Thanksgiving meal, we never had anything with pumpkin. So we did the turkey, green beans, stuffing, and potatoes but for dessert it was classic Cuban flan.. Just regular plain flan. Not even with a fall twist.

The first time I tried pumpkin pie was at a friend’s house, and with a lot of hesitation. I didn’t know what to expect lol.

Now that I have experienced Thanksgiving in other households as an adult, I appreciate other fall dishes like pumpkin pie, pecan pie, and butternut squash soup.

And I decided to start making flan de calabaza for fall. If you’ve never had flan, you’re in for a treat. And this pumpkin flan actually tastes a lot like pumpkin pie without the crust. It’s creamy, has a hint of pumpkin, and a touch of sweetness from the caramel on top. So if you’re already a pumpkin pie fan you’ll love this.

This is a bit different from the traditional flan de calabaza they used to make in Cuba. I use canned pumpkin instead of roasting and pureeing a whole one, and condensed milk instead of fresh, which is how almost everyone makes it now, my grandma included. I skip pumpkin pie spice on purpose. Just cinnamon and nutmeg, so it tastes like pumpkin flan and not like pie.

It also has condensed milk instead of fresh milk because it’s just much easier, and delicious. Pretty much everyone makes it with condensed milk nowadays anyway, even my grandma.

I also don’t use pumpkin pie spice because I don’t want it to taste like pumpkin pie. So I just add some cinnamon and nutmeg to complement the pumpkin.

Pumpkin Flan Ingredients

For the caramel:

• 1 cup granulated sugar

For the custard:

• 12 oz evaporated milk
• 12 oz sweetened condensed milk
• 15 oz pumpkin puree
• 5 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• A pinch of salt

Equipment:

• 9-inch round pan
• Large roasting pan for the water bath
• Medium saucepan
• Large mixing bowl and whisk

Use pure pumpkin puree, not pumpkin pie filling. The filling is already sweetened and spiced and it will throw off both the texture and the flavor.

How to Make Pumpkin Flan

Step 1: Make the caramel

Preheat your oven to 350°F.

Heat the sugar in a medium saucepan over medium heat until it caramelizes, stirring a few times to help it melt evenly. It will clump before it turns to syrup, which is normal.

Once it’s golden brown, pour it straight into your 9-inch round pan and swirl to coat the bottom. Set it aside to cool.

Step 2: Make the custard

Beat the eggs lightly in a large bowl. Add the evaporated milk, condensed milk, pumpkin puree, vanilla, cinnamon, nutmeg, and salt, and stir until everything is combined.

Stir, don’t whip. Too much air is what gives you holes.

Step 3: Set up the water bath

Pour the custard over the cooled caramel.

Place the flan pan inside a large roasting pan, then add water to the roasting pan until it comes halfway up the side of the flan dish. Water goes in the roasting pan, never in the flan.

Step 4: Bake

Bake uncovered for 45 minutes to 1 hour, until it’s set. A toothpick inserted near the center should come out clean. A slight wobble in the middle is fine.

Step 5: Chill and unmold

Let it cool, then refrigerate overnight.

To serve, run a knife around the edge of the pan and invert it onto a large platter. The caramel pours down over the top.

Tips for making Flan de Calabaza

There are a few things you want to keep in mind to ensure your pumpkin flan is as delicious as possible.

1. Don’t burn the caramel.

The first few times I made flan I struggled so hard with the caramel. I kept burning it because it just takes you turning away for 10 seconds and bam, it’s ruined and you have to start over.

Don’t make the same mistake. Follow the directions and DON’T LOOK AWAY!

2. Don’t overcook it.

Make sure you cook it in the water bath at the temperature instructed. Cooking it at a higher temperature can make it grainy.

3. Don’t over mix it.

Mix it just enough to incorporate all the ingredients. Too much mixing creates air pockets.

You also don’t want to mix the caramel too much while it’s cooking to prevent crystals from forming.

Pumpkin Flan FAQs

Let me know in the comments if you give this recipe a try! I hope you enjoy it.

Continue to Content

Yield: 12

Pumpkin Flan (Flan de Calabaza)

4.5 Stars (50 Reviews)

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Pumpkin flan, or flan de calabaza, tastes like pumpkin pie without the crust. Canned pumpkin, condensed milk, cinnamon and nutmeg, with a caramel top.

Prep Time 20 minutes

Cook Time 1 hour

Additional Time 12 hours

Total Time 13 hours 20 minutes

Ingredients

• 1 cup sugar
• 1 12 oz can evaporated milk
• 1 12 oz can sweetened condensed milk
• 1 15 oz can pumpkin puree
• 5 eggs
• 1 tsp vanilla extract
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• pinch of salt

Instructions

1. Preheat oven to 350F.
2. Heat the sugar in a saucepan over medium heat until it caramelizes. Mix it a few times to help it melt evenly. Once it's brown, immediately remove from heat and pour into a 9-inch round pan. Set aside.
3. Beat the eggs lightly in a bowl and add the remaining ingredients. Stir well.
4. Pour the flan mixture into the pan with the caramel sauce.
5. Make the water bath by placing the flan dish into a large roasting pan and pouring water into the roasting pan (not the flan) until it reaches halfway up the side of the flan dish.
6. Bake uncovered for 45 minutes to 1 hour, or until it is set. You can insert a toothpick to check if it comes out clean.
7. Let flan cool and refrigerate overnight.
8. Unmold by running a knife along the edge of the pan and carefully invert onto a large platter.

Notes

Remember to keep an eye on the caramel and don't over mix the flan.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 244Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 96mgSodium: 108mgCarbohydrates: 39gFiber: 1gSugar: 36gProtein: 7g

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