Why You’ll Love This Recipe

Seasonal Favorite: Combines pumpkin and warm spices for an autumnal classic.
Creamy & Smooth: Custard texture that melts in your mouth.
Simple Ingredients: Uses pantry staples and canned pumpkin for easy prep.
Versatile: Gluten-free and easily adapted for dietary preferences.
Make-Ahead: Improves with time as flavors meld when chilled overnight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup granulated sugar
¼ cup water
1 cup canned pumpkin puree
1 cup evaporated milk
1 cup sweetened condensed milk
4 large eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt

Directions

Preheat oven to 325°F (163°C).
In a small saucepan, combine sugar and water. Cook over medium heat, stirring occasionally, until sugar dissolves and caramel turns golden amber. Avoid burning.
Pour caramel into a 9-inch round baking dish, swirling to coat bottom evenly. Let cool and harden.
In a mixing bowl, whisk pumpkin puree, evaporated milk, sweetened condensed milk, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
Pour pumpkin mixture over caramel in baking dish.
Place baking dish inside a larger roasting pan. Pour hot water into roasting pan to halfway up sides of baking dish.
Bake 50–60 minutes, until flan edges are set but center is slightly jiggly.
Remove from water bath and cool to room temperature. Cover and refrigerate at least 4 hours or overnight.
To serve, loosen edges with a knife, invert onto a serving plate so caramel coats the top.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Chill Time: 4+ hours
Total Time: About 5 hours

Variations and Substitutions

Add a tablespoon of rum or bourbon for a boozy twist.
Sprinkle crushed gingersnap cookies on caramel before pouring custard for crunch.
Use pumpkin pie spice instead of cinnamon and nutmeg for richer flavor.
Make dairy-free by substituting coconut milk for evaporated and condensed milks.

Serving Suggestions

Drizzle extra caramel sauce over slices.
Serve with whipped cream and a dash of cinnamon.
Pair with vanilla ice cream or spiced apples.
Enjoy alongside warm apple cider or pumpkin spice latte.

Storage

Store in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but cook and puree fresh pumpkin before using to ensure smooth texture.

Can I make this flan ahead?

Definitely! It tastes even better after chilling overnight.

How long will the flan keep?

Keeps fresh refrigerated for up to 4 days.

What pan size is best?

A 9-inch round baking dish works perfectly.

How to prevent caramel from burning?

Use a heavy-bottomed pan and watch carefully as caramel changes color.

Can I add more spices?

Yes, adjust cinnamon, nutmeg, or add cloves or ginger as desired.

Is this recipe gluten-free?

Yes, naturally gluten-free.

How to invert flan without breaking?

Chill well and loosen edges gently with a knife before flipping.

Can I double the recipe?

Yes, use a larger dish or multiple pans and adjust baking time.

Can I freeze the flan?

Not recommended as texture may be affected.

Conclusion

Pumpkin Flan with Caramel is a deliciously creamy and comforting dessert that perfectly embodies fall’s flavors. Easy to make and stunning to serve, this flan will impress guests and satisfy any sweet craving. Whether for a holiday feast or a cozy night in, it’s a seasonal delight worth savoring.

Pumpkin Flan with Caramel

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Pumpkin Flan with Caramel is a creamy, custard-like dessert that perfectly captures the flavors of fall with smooth pumpkin custard and rich caramel sauce, ideal for cozy evenings or festive gatherings.

Author: Amy
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: About 5 hours
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Instructions

Preheat oven to 325°F (163°C).
In a small saucepan, combine sugar and water. Cook over medium heat, stirring occasionally, until sugar dissolves and caramel turns golden amber. Avoid burning.
Pour caramel into a 9-inch round baking dish, swirling to coat bottom evenly. Let cool and harden.
In a mixing bowl, whisk pumpkin puree, evaporated milk, sweetened condensed milk, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
Pour pumpkin mixture over caramel in baking dish.
Place baking dish inside a larger roasting pan. Pour hot water into roasting pan to halfway up sides of baking dish.
Bake 50–60 minutes, until flan edges are set but center is slightly jiggly.
Remove from water bath and cool to room temperature. Cover and refrigerate at least 4 hours or overnight.
To serve, loosen edges with a knife, invert onto a serving plate so caramel coats the top.