This pumpkin flan is rich, creamy, silky, and loaded with all of your favorite warm and cozy autumn flavors! It is a wonderful seasonal twist on this classic custard dessert. Coated in a decadent homemade caramel sauce, what more could you want?

Pumpkin Flan Dessert Recipe

If you’ve never tried flan before, it is a sweet and creamy custard that is firm enough to hold its shape and topped with a delicious caramel sauce! It can appear to be somewhat intimidating to make, but it really isn’t difficult!

This flan recipe incorporates pumpkin puree for a fall-time twist! If you are wanting a dessert that will truly impress your guests, this one is it!

🥘 Pumpkin Flan Ingredients

This ingredient list is incredibly simple and loaded with common items! Make sure you pick up pumpkin puree and not pumpkin pie filling!

  • Sugar - ¾ cup of white granulated sugar for the caramel sauce.Water - ⅓ cup of water.Sweetened Condensed Milk - 1 14-ounce can of sweetened condensed milk.Evaporated Milk - 1 12-ounce can of evaporated milk.Pumpkin Puree - 1 cup of pumpkin puree. You can use canned (I like Libby’s brand the best) or fresh!Cream Cheese - ½ cup of cream cheese.Eggs - 4 extra large eggs.Vanilla - 1 teaspoon of vanilla extract.Orange Zest - 2 teaspoons of orange zest. This is about the same as the zest from 2 oranges.Cinnamon - 1½ teaspoons of ground cinnamon.Nutmeg - ½ teaspoon of ground nutmeg.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make Pumpkin Flan

This pumpkin flan is not as difficult to prepare as you might think! Simply grab a saucepan, your stand mixer, and a cake pan and you are ready to begin!

This recipe will make one 8-inch round flan! It’s enough for 8 people to enjoy a small piece.

Make The Caramel Sauce

  • Preheat. To get started, preheat your oven to 350°F (175°C).Combine the sugar and water. In a heavy-bottomed saucepan, mix together your ¾ cup of sugar and ⅓ cup of water.Boil. Bring the mixture to a boil and swirl your pan (do not stir it) to dissolve the sugar. Then, cook at a low boil for 5-10 minutes until it turns a golden color and is 230°F (110°C) (*see note).Pour. Remove the caramel from the heat and immediately pour it into an 8x2 cake pan. Set it aside and allow it to cool for 30 minutes.

Make The Flan

  • Mix until smooth. While the caramel is cooling, add your 14 ounces of sweetened condensed milk, 12 ounces of evaporated milk, 1 cup of pumpkin puree, and ½ cup of cream cheese to the bowl of your stand mixer. Mix on medium-low speed until the mixture has a smooth consistency.Add remaining ingredients. Mix in the 4 eggs, 1 teaspoon of vanilla, 2 teaspoons of orange zest, 1½ teaspoons of cinnamon, and ½ teaspoon of nutmeg.Pour. Once your caramel has finished cooling, carefully and slowly pour the custard mixture into the pan on top of the caramel so that they do not mix together.Prepare the water bath. Set the cake pan inside a roasting pan. Fill with hot water until it reaches about halfway up the sides of the cake pan.Bake. Bake the flan on the middle rack of your oven at 350°F (175°C) for 1 hour, or until the flan has just set (*see note).Cool. Remove the baked flan from the oven and the water bath, transferring it to a cooling rack. Allow it to cool completely.

Cool & Serve

  • Chill. Once cool, cover the flan with plastic wrap and place it in the fridge for 3 hours (or overnight).Flip. Run a knife around the outside edge of the flan to separate it from the cake pan. Use a large serving plate with a slight lip to cover the cake pan. Flip them over together so that the flan transfers onto the plate with the caramel poured on top.Serve. Cut into slices and serve immediately with the caramel spooned on top.

Flan is a sophisticated and beautiful dessert that is typically enjoyed by itself. However, some people like to add some extra toppings like Nutella, coconut, or nuts! If you love pumpkin desserts, check out all of my favorite pumpkin recipes!

💭 Angela’s Tips & Recipe Notes

  • If you want to elevate your dish, swirl in ½ of a teaspoon of fleur de sel to your caramel after removing it from the heat!Use a candy thermometer to make sure your caramel is cooked to the perfect temperature! Make sure to keep an eye on your caramel because it can burn quickly!When done cooking, your flan should be firm but slightly jiggly. If you insert a knife, it should come out clean!To store: Keep your flan stored in the fridge for 2 to 3 days.

What Is The Sauce On Flan Made Of? Flan is topped with a sweet caramel sauce! As a base, this consists of sugar and water that are boiled together. However, some flan recipes add in some extra flavors like maple extract! What Is The Difference Between Flan and Creme Brulee? While these are both baked custards, there are a few differences. First of all, flan is flipped out onto a serving dish while creme brulee remains in the ramekin it was cooked in.Additionally, creme brulee is topped with sugar that is then hardened with a torch whereas flan has a caramel sauce! How Long Should Flan Sit Before Flipping? Flan needs to be completely cooled and then put into the fridge for a minimum of 3 hours. However, I recommend leaving it there overnight! Then, you can flip it onto your serving plate!

🎃 Yummy Pumpkin Recipes

  • Pumpkin Pie Without Evaporated Milk - This recipe is for a classic pumpkin pie, but without having to run to the store for evaporated milk!Pumpkin Dump Cake - Simply mix your ingredients and dump them into a baking dish for this sweet dessert!Pumpkin Chocolate Chip Cookies - For all the cookie lovers, these pumpkin chocolate chip cookies will satisfy any pumpkin craving!Pumpkin Streusel Bread - This sweet and easy bread is topped with a wonderful, crumbly streusel topping!Iced Pumpkin Spice Latte - If you love coffee, check out this iced latte that is loaded with pumpkin flavors!Pumpkin Zucchini Muffins - These muffins are easy, moist, delicious, and super nutritious!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews

Pumpkin Flan

This pumpkin flan is rich, creamy, silky, and loaded with all of your favorite warm and cozy autumn flavors! It is a wonderful seasonal twist on this classic custard dessert. Coated in a decadent homemade caramel sauce, what more could you want?

Author | Angela

Servings: 8 servings Calories: 392kcal Prep 30 minutes Cooking 1 hour Cool Time 3 hours Total Time 4 hours 30 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ ¾ cup sugar▢ ⅓ cup water▢ 14 oz sweetened condensed milk (1 14-ounce can)▢ 12 oz evaporated milk (1 12-ounce can)▢ 1 cup pumpkin puree▢ ½ cup cream cheese▢ 4 extra large eggs▢ 1 teaspoon vanilla extract▢ 2 teaspoon orange zest (zest from 2 oranges)▢ 1½ teaspoon ground cinnamon▢ ½ teaspoon ground nutmeg

InstructionsMake The CaramelTo get started, preheat your oven to 350°F (175°C). In a heavy-bottomed saucepan, mix together your sugar and water. ¾ cup sugar, ⅓ cup waterBring the mixture to a boil and swirl your pan (do not stir it) to dissolve the sugar. Then, cook at a low boil for 5-10 minutes until it turns a golden color and is 230°F (110°C) (*see note).Remove the caramel from the heat and immediately pour it into an 8x2 cake pan. Set it aside and allow it to cool for 30 minutes.Make The FlanWhile the caramel is cooling, add your sweetened condensed milk, evaporated milk, pumpkin puree, and cream cheese to the bowl of your stand mixer. Mix on medium-low speed until the mixture has a smooth consistency.14 oz sweetened condensed milk, 12 oz evaporated milk, 1 cup pumpkin puree, ½ cup cream cheeseMix in the eggs, vanilla, orange zest, cinnamon, and nutmeg. 4 extra large eggs, 1 teaspoon vanilla extract, 2 teaspoon orange zest, 1½ teaspoon ground cinnamon, ½ teaspoon ground nutmegOnce your caramel has finished cooling, carefully and slowly pour the custard mixture into the pan on top of the caramel so that they do not mix together.Set the cake pan inside a roasting pan. Fill with hot water until it reaches about halfway up the sides of the cake pan.Bake the flan on the middle rack of your oven at 350°F (175°C) for 1 hour, or until the flan has just set (*see note). Remove the baked flan from the oven and the water bath, transferring it to a cooling rack. Allow it to cool completely.Cool & ServeOnce cool, cover the flan with plastic wrap and place it in the fridge for 3 hours (or overnight). Run a knife around the outside edge of the flan to separate it from the cake pan. Use a large serving plate with a slight lip to cover the cake pan. Flip them over together so that the flan transfers onto the plate with the caramel poured on top.Cut into slices and serve immediately with the caramel spooned on top. Equipment You May Need8-inch round cake panKitchenAid Professional 600 Stand Mixerroasting pan Notes If you want to elevate your dish, swirl in ½ of a teaspoon of fleur de sel to your caramel after removing it from the heat! Use a candy thermometer to make sure your caramel is cooked to the perfect temperature!  Make sure to keep an eye on your caramel because it can burn quickly! When done cooking, your flan should be firm but slightly jiggly. If you insert a knife, it should come out clean! To store: Keep your flan stored in the fridge for 2 to 3 days.

NutritionCalories: 392kcal (20%) | Carbohydrates: 54g (18%) | Protein: 12g (24%) | Fat: 15g (23%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 148mg (49%) | Sodium: 195mg (8%) | Potassium: 438mg (13%) | Fiber: 1g (4%) | Sugar: 52g (58%) | Vitamin A: 5345IU (107%) | Vitamin C: 4mg (5%) | Calcium: 295mg (30%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! fall pumpkin recipes, pumpkin flan, pumpkin recipes Course DessertCuisine Spanish

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Flan is topped with a sweet caramel sauce! As a base, this consists of sugar and water that are boiled together. However, some flan recipes add in some extra flavors like maple extract!

What Is The Difference Between Flan and Creme Brulee? While these are both baked custards, there are a few differences. First of all, flan is flipped out onto a serving dish while creme brulee remains in the ramekin it was cooked in.Additionally, creme brulee is topped with sugar that is then hardened with a torch whereas flan has a caramel sauce!

How Long Should Flan Sit Before Flipping? Flan needs to be completely cooled and then put into the fridge for a minimum of 3 hours. However, I recommend leaving it there overnight! Then, you can flip it onto your serving plate!

While these are both baked custards, there are a few differences. First of all, flan is flipped out onto a serving dish while creme brulee remains in the ramekin it was cooked in.Additionally, creme brulee is topped with sugar that is then hardened with a torch whereas flan has a caramel sauce!

Flan needs to be completely cooled and then put into the fridge for a minimum of 3 hours. However, I recommend leaving it there overnight! Then, you can flip it onto your serving plate!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 2 reviews

Pumpkin Flan

Author | Angela

Servings: 8 servings

Calories: 392kcal

Prep 30 minutes

Cooking 1 hour

Cool Time 3 hours

Total Time 4 hours 30 minutes

Ingredients US CustomaryMetric1x2x3x▢ ¾ cup sugar▢ ⅓ cup water▢ 14 oz sweetened condensed milk (1 14-ounce can)▢ 12 oz evaporated milk (1 12-ounce can)▢ 1 cup pumpkin puree▢ ½ cup cream cheese▢ 4 extra large eggs▢ 1 teaspoon vanilla extract▢ 2 teaspoon orange zest (zest from 2 oranges)▢ 1½ teaspoon ground cinnamon▢ ½ teaspoon ground nutmeg

InstructionsMake The CaramelTo get started, preheat your oven to 350°F (175°C). In a heavy-bottomed saucepan, mix together your sugar and water. ¾ cup sugar, ⅓ cup waterBring the mixture to a boil and swirl your pan (do not stir it) to dissolve the sugar. Then, cook at a low boil for 5-10 minutes until it turns a golden color and is 230°F (110°C) (*see note).Remove the caramel from the heat and immediately pour it into an 8x2 cake pan. Set it aside and allow it to cool for 30 minutes.Make The FlanWhile the caramel is cooling, add your sweetened condensed milk, evaporated milk, pumpkin puree, and cream cheese to the bowl of your stand mixer. Mix on medium-low speed until the mixture has a smooth consistency.14 oz sweetened condensed milk, 12 oz evaporated milk, 1 cup pumpkin puree, ½ cup cream cheeseMix in the eggs, vanilla, orange zest, cinnamon, and nutmeg. 4 extra large eggs, 1 teaspoon vanilla extract, 2 teaspoon orange zest, 1½ teaspoon ground cinnamon, ½ teaspoon ground nutmegOnce your caramel has finished cooling, carefully and slowly pour the custard mixture into the pan on top of the caramel so that they do not mix together.Set the cake pan inside a roasting pan. Fill with hot water until it reaches about halfway up the sides of the cake pan.Bake the flan on the middle rack of your oven at 350°F (175°C) for 1 hour, or until the flan has just set (*see note). Remove the baked flan from the oven and the water bath, transferring it to a cooling rack. Allow it to cool completely.Cool & ServeOnce cool, cover the flan with plastic wrap and place it in the fridge for 3 hours (or overnight). Run a knife around the outside edge of the flan to separate it from the cake pan. Use a large serving plate with a slight lip to cover the cake pan. Flip them over together so that the flan transfers onto the plate with the caramel poured on top.Cut into slices and serve immediately with the caramel spooned on top.

Equipment You May Need8-inch round cake panKitchenAid Professional 600 Stand Mixerroasting pan

Notes If you want to elevate your dish, swirl in ½ of a teaspoon of fleur de sel to your caramel after removing it from the heat! Use a candy thermometer to make sure your caramel is cooked to the perfect temperature!  Make sure to keep an eye on your caramel because it can burn quickly! When done cooking, your flan should be firm but slightly jiggly. If you insert a knife, it should come out clean! To store: Keep your flan stored in the fridge for 2 to 3 days.

Nutrition

Calories: 392kcal (20%) | Carbohydrates: 54g (18%) | Protein: 12g (24%) | Fat: 15g (23%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 148mg (49%) | Sodium: 195mg (8%) | Potassium: 438mg (13%) | Fiber: 1g (4%) | Sugar: 52g (58%) | Vitamin A: 5345IU (107%) | Vitamin C: 4mg (5%) | Calcium: 295mg (30%) | Iron: 1mg (6%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course DessertCuisine Spanish

US CustomaryMetric