For a richer flavor, use dark brown sugar for the caramel. If the caramel starts to burn, remove it from the heat immediately and add a tablespoon of water. Stir until smooth. Be sure to use pumpkin puree and not pumpkin pie filling, as the filling already contains spices and sugar. The flan should be slightly jiggly in the center when it's done; it will continue to set as it cools. To prevent the top from browning too quickly, you can tent the flan with foil during the last 20 minutes of baking. For an extra touch, garnish with whipped cream and a sprinkle of cinnamon before serving.
Pumpkin Pie Flan
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PREP TIME10 mins
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COOK TIME1 hrs
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TOTAL TIME4 hrs 10 mins
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SERVING8 People
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VIEWS57
Embrace the cozy flavors of autumn with this luscious Pumpkin Pie Flan. A creamy, spiced custard infused with pumpkin, crowned with a shimmering caramel top. Perfect for holiday gatherings or any occasion that calls for a touch of elegance.
Ingridients
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Nutrition
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Carbohydrate43 g
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Cholesterol158 mg
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Fiber2 g
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Protein10 g
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Saturated Fat4 g
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Sodium240 mg
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Sugar41 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 10 mins Prepare the caramel: In a heavy-bottomed saucepan, melt 1/2 cup sugar over medium heat. (8-10 minutes) Cook, swirling occasionally, until the sugar is completely melted and amber in color. Pour the caramel immediately into a 9-inch round cake pan, swirling to coat the bottom evenly. (2 minutes)
03 Step
Recipe View 3 mins Make the flan: In a blender, combine the pumpkin puree, evaporated milk, sweetened condensed milk, eggs, 1/2 cup sugar, vanilla extract, allspice, cinnamon, ginger, and salt. Blend until smooth. (3 minutes)
04 Step
Recipe View 1 mins Pour the pumpkin mixture into the prepared cake pan over the caramel. (1 minute)
05 Step
Recipe View 5 mins Prepare a water bath: Place the cake pan inside a larger baking pan. Carefully pour hot water into the larger pan, reaching about halfway up the sides of the cake pan. (5 minutes)
06 Step
Recipe View 55 mins Bake in the preheated oven for 50-60 minutes, or until the flan is set around the edges but still slightly jiggly in the center. (55 minutes)
07 Step
Recipe View 1 hrs Remove the flan from the water bath and let it cool completely at room temperature. (1 hour)
08 Step
Recipe View 4 hrs Cover and refrigerate for at least 4 hours, or preferably overnight. (4 hours)
09 Step
Recipe View 2 mins To unmold: Run a thin knife around the edge of the pan to loosen the flan. Invert a serving plate over the pan, then carefully flip the flan onto the plate. The caramel will drizzle down the sides. (2 minutes)
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Orville Reichel
Jun 15, 2025I added a little bit of bourbon to the flan mixture, and it was delicious!
Damien Langworth
Feb 17, 2025This is my new go-to pumpkin pie recipe! So much better than traditional pie.
Ben Mcdermott
Feb 5, 2025The water bath is key to getting the perfect texture. Don't skip it!
Pearlie Boyer
Feb 2, 2025I made this for Thanksgiving, and it was a huge hit! Everyone loved it.
Dorothy Mills
Nov 7, 2024This recipe is amazing! The caramel was perfect, and the flan was so creamy and flavorful.