Pumpkin Flan Recipe (Flan de Calabaza)

If you love the rich, silky texture of a traditional flan, you're in for a treat with this delightful Pumpkin Flan Recipe (Flan de Calabaza). This creamy custard dessert takes a fun and flavorful pumpkin twist, blending the essence of fall into every luscious bite. With a maple-infused caramel base and a smooth, creamy pumpkin flan filling, this recipe is as simple as it is impressive.

Whether you're looking for a unique dessert for the season or a showstopper for your next gathering, this flan is easy to make and guaranteed to wow. Keep reading to learn how effortless it is to whip up this autumn-inspired favorite!

Flan has always been one of my favorite desserts, and over the years, I’ve explored so many different kinds of flan, each with its unique twist. This pumpkin flan recipe was inspired by my puerto rico-style Flan de Queso con Naranja (Orange Flan), which blends creamy custard with vibrant citrus notes. The pumpkin variation brings that same indulgence with a cozy autumn vibe, making it a great addition to your dessert table. Just like the classic flans from Latin America, this recipe is simple, flavorful, and perfect for any occasion!

Equipment

Making this Pumpkin Flan is simple, but having the right tools will make the process even smoother. With these tools, you’ll be ready to create a flan that’s as stunning as it is delicious!

• Small saucepan – use this to prepare the maple-infused caramel for the base.
• Any of these will work: A flan pan, a round cake pan (2” deep x 9” wide), or even a bundt pan will work as your mold for the flan.
• Aluminum foil – this covers the flan to ensure even cooking.
• A Large pan or any larger baking pan to accomodate the flan pan – we must create a water bath (bain-marie) to bake the flan.
• Serving Plate – to invert and present your finished flan.
• Electric blender, or a large bowl and a whisk – for blending the flan mixture.

Ingredients and Substitutions

This recipe uses Simple Ingredients to create a rich and flavorful dessert. Each component is easy to find and perfectly complements this pumpkin flan's creamy texture and fall-inspired flavors. Here's what you'll need and some suggestions for substitutions.

Maple-Infused Caramel Ingredients

To create the simple maple infused caramel sauce, you only need water, white sugar and a touch of maple syrup.

See the Printable recipe card at the bottom of this post for quantities

Pumpkin Flan Mixture Ingredients

• Cream Cheese softened – aiming for the creamy texture of a cream cheese flan
• Sweetened Condensed Milk and Evaporated Milk are the base for most flan recipes – if necessary, whole milk is a suitable substitute for evaporated milk.
• Canned Pumpkin puree (not pumpkin pie filling) or homemade pumpkin puree.
• Large Eggs at room temperature
• Vanilla Extract, Orange Zest, Ground Cinnamon, and Ground Cloves are the essential flavors in this recipe. They provide the subtle autumn flavors (a little bit goes a long way).

Instructions

This recipe has four simple steps. Step one is to make the caramel and coat the flan pan. Step two is to mix the flan ingredients in a blender and pour them into the caramel-coated pan. Step three is to bake it in a water bath. Lastly, step four (and the best part!) is to unmold, serve, and enjoy. Yum!

These steps might sound daunting, but trust me, they’re much easier than you think. With our step-by-step instructions, you’ll be making a fabulous pumpkin flan in no time!

Step 1: Make the Maple-Infused Caramel and coat the pan

• In a small saucepan, combine sugar, maple syrup, and water.
• Cook over medium heat, swirling occasionally, until the sugar melts and begins to turn golden.

• Watch closely for the sugar to develop an amber color as the sugar continues melting. This can happen quickly, so stay attentive.

• Quickly pour caramel into the bottom of the pan you’ll use for the flan, swirling to coat evenly. Let it cool and harden before adding the batter.

Step 2: Make the Pumpkin Flan Mixture

• Combine the pumpkin puree, eggs, cream cheese, and sweetened condensed milk in a blender. Blend until combined.

• Then, add the evaporated milk, vanilla extract, orange zest, and spices.
• Blend until the flan mixture is smooth and well-combined, forming a creamy pumpkin flan batter.

• Blending at low-medium speed and only until the ingredients are incorporated helps prevent the mixture from foaming and creating air pockets in the flan.
• Pour the mixture through a fine mesh strainer onto the caramel-coated pan to remove particles.

Step 3: Bake the Flan in the Water Bath

• Place pan with the flan batter into a larger pan for a water bath.
• Heat hot water and carefully pour water into the larger pan until an inch of water surrounds the flan pan.
• Bake at 350°F (175°C) for 75 minutes, or until the flan has a slight jiggle in the center when gently shaken.

• Remove from the oven and let it cool before refrigerating for at least 4 hours or overnight.

Step 4: Unmold, Serve and Enjoy your Pumpkin Flan!

• Remove the flan from the refrigerator 20-30 minutes before serving.
• Run a butter knife around the edge of the flan to loosen it from the edge of the pan.
• Place a serving plate over the flan, then carefully flip it upside down to release the flan onto the plate. You should hear a glopping sound telling you the flan is out of the pan.
• Spoon any remaining caramel sauce from the pan over the top of the flan for a beautiful finish. Enjoy your beautiful and delicious flan!

I hope you enjoyed making this pumpkin flan as much as I enjoyed creating the recipe.

This Flan offers a unique and indulgent alternative to the traditional pumpkin pie with its creamy texture, fall-inspired flavors, and stunning presentation. Trust me, it’s guaranteed to be a huge hit with family and friends! It was with mine! ?

This Easy Pumpkin Flan recipe is the perfect addition to your Thanksgiving Dessert Table. I hope your family loves it! Buen provecho! Enjoy! ? ?

Recipe Variations

• Add More Spice: Use Pumpkin Pie Spice instead of Cinnamon for a bolder autumn flavor. This will give it a spicier profile.
• Individual Servings: To make this flan in Custard Cups for individual portions, divide the caramel and custard mixture into eight to ten 6-ounce ramekins or cups instead of using a large pan. Coat the bottom of each ramekin with caramel, pour the flan mixture evenly, place them in a larger baking dish, cover with foil, and bake using the same water bath technique. Bake for 45-55 minutes.
• Caramel with a Twist: Before serving, drizzle a light drizzle of Dulce de Leche on top. The creamy, rich sweetness pairs nicely with the pumpkin custard.

Storage suggestions

Store leftover flan in the fridge, covered with plastic wrap, or transfer leftovers to an airtight container. Flan will keep well in the fridge for 3 to 4 days (but trust me, it won’t last that long! ?).

Related Recipes

Other Flan and Fall Inspired Recipes with a Latin Flair

Pairing Suggestions

These are some of my favorite Latin Inspired fall dishes

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Best Pumpkin Flan Recipe (Flan de Calabaza)

This Pumpkin Flan Recipe (Flan de Calabaza) is a creamy and indulgent dessert with a maple caramel base and warm fall flavors. Easy to make and perfect for any occasion, it's a unique twist on traditional flan that's sure to impress!

5 from 9 votes

Print Pin Rate

Course: Desserts

Cuisine: Latin Inspired

Keyword: easy pumpkin flan, flan de calabaza recipe, latin desserts, pumpkin cheese flan, pumpkin flan, pumpkin spice flan

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 8 servings

Calories: 445kcal

Author: Juyali (ju-ja-lee)

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Ingredient Substitutions

Equipment

• Small saucepan (for the caramel), a flan pan or round cake pan (2” deep x 9” wide), aluminum foil, a larger baking pan to accomodate the flan pan, a large serving plate, and an electric blender.

Ingredients

Caramel Ingredients

• 1 Cup White Sugar
• 1/4 Cup Maple Syrup
• 1/4 Cup Water

Flan Mixture Ingredients

• 14 oz Can Sweetened Condensed Milk
• 12 oz can Evaporated Milk
• 1 Cup Canned Pumpkin Puree not pumpkin pie filling or homemade pumpkin puree.
• 1/2 Cup 4 oz Cream Cheese (softened)
• 5 Large Eggs at room temperature
• 1 tablespoon Vanilla Extract
• 1 teaspoon Orange Zest
• 1 teaspoon Ground Cinnamon
• 1/8 teaspoon Ground Cloves.

Instructions

Step 1: Make the Maple-Infused Caramel and coat the pan

• In a small saucepan, combine sugar, maple syrup, and water.
• Cook over medium heat, swirling occasionally, until the sugar melts and begins to turn golden.
• Watch closely for the sugar to develop an amber color as the sugar continues melting.
• Quickly pour caramel into the bottom of the pan you’ll use for the flan, swirling to coat evenly. Let it cool and harden before adding the batter.

Step 2: Make the Pumpkin Flan Mixture

• Combine the pumpkin puree, eggs, cream cheese, and sweetened condensed milk in a blender. Blend until combined
• Then, add the evaporated milk, vanilla extract, orange zest, cinnamon, and cloves.
• Blend until the flan mixture is smooth and well-combined, forming a creamy pumpkin flan batter.

Step 3: Bake the Flan in the Water Bath

• Place pan with the flan batter into a larger pan for a water bath.
• Heat hot water and carefully pour water into the larger pan until an inch of water surrounds the flan pan.
• Bake at 350°F (175°C) for 75 minutes, or until the flan has a slight jiggle in the center when gently shaken.
• Remove from the oven and let it cool before refrigerating for at least 4 hours or overnight.

Step 4: Unmold, Serve and Enjoy your Pumpkin Flan!

• Remove the flan from the refrigerator 20-30 minutes before serving.
• Run a butter knife around the edge of the flan to loosen it from the edge of the pan.
• Place a serving plate over the flan, then carefully flip it upside down to release the flan onto the plate. You should hear a glopping sound telling you the flan is out of the pan.
• Spoon any remaining caramel sauce from the pan over the top of the flan for a beautiful finish. Enjoy your beautiful and delicious flan!

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Notes

• Final Tip! Chill the flan for the best flavor, texture, and shape for at least 24 HOURS. Waiting until the next day allows your flan to unfold into that beautifully shaped dessert dressed in that amber-rich sweet caramel sauce we all love. Time is your best friend for a perfect flan!
• To create Individual Servings: To make this flan in Custard Cups for individual portions, divide the caramel and custard mixture into eight to ten 6-ounce ramekins or cups instead of using a large pan. Coat the bottom of each ramekin with caramel, pour the flan mixture evenly, place them in a larger baking dish, cover with foil, and bake using the same water bath technique. Bake for 45-55 minutes.
• Storage: Store leftover flan in the fridge, covered with plastic wrap, or transfer leftovers to an airtight container. Flan will keep well in the fridge for 3 to 4 days.

Other indulgent flan recipes you might like! Pumpkin Basque Cheesecake, Coconut Flan, Passion Fruit Flan, and Orange Flan.  

Nutrition

Serving: 1g | Calories: 445kcal | Carbohydrates: 67g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 195mg | Potassium: 460mg | Fiber: 1g | Sugar: 64g | Vitamin A: 5341IU | Vitamin C: 4mg | Calcium: 304mg | Iron: 1mg