Pumpkin Spice Flan
Pumpkin spice flan is a rich, creamy fall dessert that blends the silky texture of classic caramel flan with warm pumpkin pie spices. Made with pumpkin purée, sweetened condensed milk, and a hint of cinnamon, ginger, nutmeg, and cloves, this custard bakes to perfection in a caramel-lined pan. Chilled until set, then flipped for a glossy caramel finish, this easy pumpkin flan recipe is the ultimate make-ahead dessert for Thanksgiving, fall gatherings, or cozy holiday dinners. Check out Juan on Instagram @juanbiteatatime for more recipe inspo!
Tasty Team
Total Time
6 hr 10 min
6 hr 10 min
Prep Time
20 minutes
20 min
Cook Time
1 hr 5 min
1 hr 5 min
Total Time
6 hr 10 min
6 hr 10 min
Prep Time
20 minutes
20 min
Cook Time
1 hr 5 min
1 hr 5 min
Ingredients
for 8 servings
- 1 cup granulated sugar
- ¼ cup water
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 cup pumpkin purée (not pumpkin pie filling)
- 3 large eggs plus 2 egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves
- Pinch of kosher salt
Nutrition Info
- Calories 195
- Fat 5g
- Carbs 35g
- Fiber 0g
- Sugar 29g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 325°F (160°C).
- Place the sugar and water in a heavy-bottomed saucepan. Cook over medium heat, without stirring, until the sugar dissolves and turns a golden/deep amber color, about 10 minutes.
- Immediately pour the caramel into a 9-inch round cake pan or flan mold, swirling to coat the bottom evenly (BE CAREFUL, AS IT WILL BE HOT!). Set aside.
- Place the condensed milk, evaporated milk, pumpkin, eggs, yolks, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a blender. Blend until smooth, 15–20 seconds.
- Pour the mixture through a fine mesh sieve over the hardened caramel in the cake pan. If foam is on top, skim it off with a spoon.
- Place the cake pan inside a larger roasting pan, and carefully pour hot water into the outer pan until it reaches halfway up the sides (this makes the water bath).
- Bake for 55 minutes to 1 hour and 5 minutes, until the center of the flan is just set (a knife inserted should come out mostly clean).
- Remove from the oven. Remove the cake pan from the water bath, and let it cool to room temperature, about 45 minutes. Transfer to the refrigerator, and chill for at least 4 hours or up to 12 hours.
- To unmold the flan, run a thin knife around the outer edge. Place a serving plate on top, and quickly flip over to remove the flan. Cut into portions, and serve.
- Enjoy!
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