Close Menu
  • Home
  • Recipes
    • Main Courses
    • Desserts
    • Breakfasts
    • Tasty Starters
    • Dinner
    • Salad
    • Sandwich
    • Beef
    • Chicken
    • Pizza
    • Shrimp
    • Soup
    • Air Fryer
    • Beverage
    • Camping & Outdoor Cookout Meals
    • Easy Mixed Rice Recipe
    • Flavorful Curry Recipe
    • Great for Kids
    • Grilled Summer Favorites
    • Healthy Oatmeal Recipe
    • Homemade Ice Cream Recipe
    • Make-at-Home Copycats
    • Simple & Cozy Thanksgiving Recipes
    • Stir-Fry Recipes
    • Summer BBQ Classics
    • Seafood
    • Sweet & Simple Mother’s Day Recipes
    • Cookies & Candy
  • Shop
  • About Us

Theo dõi

Get the latest creative news from FooBar about art, design and business.

Popular Recipes

Creamy Ground Beef and Noodles

Beef Stroganoff with Egg Noodles

Creamy Fettuccine Alfredo

Facebook X (Twitter) Instagram
Facebook X (Twitter) Instagram Pinterest TikTok
The Boat Shed KitchenThe Boat Shed Kitchen
  • Home
  • Recipes
    • Main Courses
    • Desserts
    • Breakfasts
    • Tasty Starters
    • Dinner
    • Salad
    • Sandwich
    • Beef
    • Chicken
    • Pizza
    • Shrimp
    • Soup
    • Air Fryer
    • Beverage
    • Camping & Outdoor Cookout Meals
    • Easy Mixed Rice Recipe
    • Flavorful Curry Recipe
    • Great for Kids
    • Grilled Summer Favorites
    • Healthy Oatmeal Recipe
    • Homemade Ice Cream Recipe
    • Make-at-Home Copycats
    • Simple & Cozy Thanksgiving Recipes
    • Stir-Fry Recipes
    • Summer BBQ Classics
    • Seafood
    • Sweet & Simple Mother’s Day Recipes
    • Cookies & Candy
  • Shop
  • About Us
The Boat Shed KitchenThe Boat Shed Kitchen
Trang chủ » Recipes » Pumpkin Flan

Pumpkin Flan

Facebook Twitter Pinterest LinkedIn Tumblr Email
Share
Facebook Twitter LinkedIn Pinterest Email

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.

The Boat Shed Kitchen

Pumpkin Flan

This creamy pumpkin flan combines the smooth texture of traditional flan with cozy pumpkin spice flavor. A glossy caramel layer tops it off for a show-stopping dessert that’s surprisingly easy to make and perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Chill Time 4 hours hrs
Total Time 5 hours hrs 5 minutes mins
Servings: 8
Calories: 280
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F. Prepare a large pan for water bath.
  2. Make caramel by melting sugar in a saucepan. Pour into 9-inch round pan.
  3. Blend all custard ingredients until smooth. Pour over caramel.
  4. Place flan pan in water bath. Bake 50–60 min until set.
  5. Cool, then chill 4+ hours.
  6. Run a knife around edge and invert onto a plate. Serve chilled.
  7. See full steps with tips & photos → https://theboatshedcafe.com/pumpkin-flan/

Notes

  • Want an ultra-smooth texture? Strain the custard through a fine sieve before pouring it into the pan.
  • Use a metal cake pan—not glass—for the best caramel release.
  • Add a little rum or vanilla to the custard for extra depth.

Related Posts

  • Raspberry Cheesecake with Graham Crust and Raspberry Glaze
  • Chicken Tortellini Alfredo Bake with Homemade Cream Sauce
  • Roasted Eggplant Parmesan Casserole – Easy Layered Bake
Creme Caramel Flan Kids Summer Activities Summer Activities Summer Recipes
Share. Facebook Twitter Pinterest LinkedIn Tumblr Email
admin

Related Posts

Creamy Ground Beef and Noodles

Beef Stroganoff with Egg Noodles

Creamy Fettuccine Alfredo

Souffle Pancakes

Philly Cheesesteak Sloppy Joes

Pepperoni Pizza Pasta Bake

Add A Comment
Leave A Reply Cancel Reply
Recipe Rating




Popular Recipes
  • Home
  • Recipes
  • Privacy Policy
  • About Us
  • Contact
  • FAQ
Copyright © 2025 The Boat Shed Kitchen. All rights reserved.

Type above and press Enter to search. Press Esc to cancel.