Pumpkin Flan Recipe (Flan de Calabaza Receta)

5.0 from 38 votes

If you love pumpkin desserts and creamy caramel custard, this pumpkin flan recipe is going to be your new fall favorite! Also known as flan de calabaza, this Cuban-inspired dessert combines smooth pumpkin custard with a rich, golden caramel sauce that runs beautifully over the top when you turn it out of the pan. It’s silky, creamy, full of delicious pumpkin flavor and surprisingly easy to make at home!

Unlike traditional pumpkin pie, this Cuban pumpkin flan has no crust. Instead, it’s made with pumpkin puree, sweetened condensed milk, evaporated milk, eggs and a little cream cheese for an extra-rich, velvety texture. A hint of cinnamon and vanilla adds just the right amount of warmth without overpowering the pumpkin. And that homemade caramel sauce? It takes this simple pumpkin dessert to a whole new level!

One of the best things about this pumpkin caramel flan is that you can make it ahead of time. It needs several hours in the refrigerator to set properly, making it a great choice for Thanksgiving dinner, fall gatherings or any occasion when you want a dessert ready before your guests arrive. If you’re looking for something different from the usual pumpkin pie, this creamy pumpkin flan is definitely worth trying!

Fall is synonymous with everything pumpkin! More pumpkin dessert recipes not to miss include moist mini bundt pumpkin cakes, pumpkin pancakes, pumpkin and pear bundt cake, or pumpkin chocolate spiced loaf bread!

What is pumpkin flan (flan de calabaza)?

Pumpkin flan, or flan de calabaza, is a variation of traditional caramel flan made with pumpkin. It’s especially popular in Cuban and other Latin American cooking, where flan is a favorite dessert for family meals and celebrations.

Like classic crème caramel, pumpkin flan is made by baking an egg-based custard over a layer of caramelized sugar. Once the flan has chilled and set, it’s inverted onto a serving plate, allowing the caramel to flow over the top and down the sides.

Ingredients

• sugar
• evaporated milk,
• sweetened condensed milk,
• egg yolks,
• eggs,
• cream cheese,
• pumpkin puree

How to Make Pumpkin Flan

Making this creamy pumpkin flan is easier than you might think! You’ll start with a homemade caramel sauce, prepare the pumpkin custard, then bake everything gently in a water bath. The hardest part is waiting for it to chill!

Step 1: Prepare the pumpkin custard

In a large bowl, combine the pumpkin puree, evaporated milk, sweetened condensed milk, softened cream cheese, sugar, eggs, cornstarch, cinnamon and vanilla extract. Whisk until smooth and well combined.

Pour the mixture through a fine-mesh sieve into another bowl to remove any lumps and give your flan that lovely silky texture. Set aside.

Step 2: Make the caramel

Preheat your oven to 300°F (150°C).

Add the sugar, water and cream of tartar to a saucepan over medium heat. Stir for 2–3 minutes until the sugar dissolves, then increase the heat to medium-high.

Let the mixture boil without stirring for about 10 minutes, until it turns a light amber color. Watch closely because caramel can burn quickly!

Step 3: Coat the baking dish with caramel

Carefully pour the hot caramel into a 9 to 10-inch flan mold or round baking dish. Gently tilt the dish to spread the caramel across the bottom and slightly up the sides.

Work quickly, as the caramel begins to harden as it cools. Don’t worry if it sets before you add the custard. That’s completely normal!

Step 4: Add the custard and prepare the water bath

Slowly pour the pumpkin custard over the caramel. Place the filled mold inside a deep roasting pan, then carefully pour boiling water into the outer pan until it reaches about halfway up the sides of the mold.

This water bath helps the flan cook gently and evenly, giving it that smooth, creamy texture.

Step 5: Bake the pumpkin flan

Carefully transfer the roasting pan to the oven and bake for 50–60 minutes, until the edges are set and the center has a slight wobble.

Remove the flan mold from the water bath and let it cool for about 30 minutes. Cover and refrigerate for at least 4 hours, preferably overnight, until completely chilled.

Step 6: Unmold and serve

When you’re ready to serve, run a thin knife around the edge of the chilled flan to loosen it. If needed, place the bottom of the mold in warm water for a minute or two to help release the caramel.

Place a serving plate with a raised rim over the mold, hold both firmly together and carefully flip them over. Gently lift off the mold and let the golden caramel sauce flow over the flan.

Slice, spoon some extra caramel over each serving and enjoy!

How to Store Pumpkin Flan

Pumpkin flan is a wonderful make-ahead dessert because it needs time in the refrigerator to develop its firm, creamy texture.

In the refrigerator: Store leftover pumpkin flan covered in the refrigerator for up to 3 to 4 days. You can leave it on its serving plate, covered carefully with plastic wrap, or transfer individual slices to an airtight container. Keep as much of the caramel sauce with the flan as possible.

Make ahead: You can prepare this pumpkin flan 1 to 2 days before you plan to serve it. For the best presentation, keep it in the original mold and refrigerate it covered. Turn it out onto a serving plate shortly before serving.

Freezing: I don’t recommend freezing pumpkin flan. Because it’s an egg-based custard, freezing and thawing can affect its delicate texture, making it watery or slightly grainy. It’s much better enjoyed fresh from the refrigerator.

When and how to serve pumpkin flan

This creamy pumpkin flan is best served chilled, straight from the refrigerator. The cold custard has a wonderful silky texture, and the caramel sauce adds just the right amount of sweetness.

Here are some of my favorite occasions and ways to serve it:

• Thanksgiving dessert: If you’re looking for something different from traditional pumpkin pie, this pumpkin caramel flan is a delicious alternative. It’s especially convenient because you can make it the day before Thanksgiving.
• Fall dinner parties: The glossy caramel topping looks beautiful on a serving plate, making this an impressive dessert without any complicated decorating.
• Christmas dinner: Pumpkin flan also makes a lovely holiday dessert, particularly when you want something lighter in texture than a rich cake or pie.
• With fresh whipped cream: A little dollop of lightly sweetened whipped cream is delicious alongside the creamy pumpkin custard.

More Pumpkin Dessert recipes to enjoy:

• Pumpkin Bundt Cake Recipe
• Pumpkin Pancakes Recipe