Pumpkin Flan
A fall favorite: creamy pumpkin custard with warm spices and caramel — like pumpkin pie's silkier cousin.
Ingredients
Total time: 80 minutes
Caramel
- 1 cup granulated sugar
- 1/4 cup water
Custard
- 4 large eggs
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 cup pumpkin purée
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- 1
Heat the oven to 325°F and boil water for the bath.
- 2
Cook the sugar and water to an amber caramel and pour into a 9-inch dish, swirling to coat.
- 3
Gently whisk the eggs, then whisk in the condensed milk, evaporated milk, pumpkin purée, spice, vanilla, and salt until smooth.
- 4
Strain over the caramel, set in a roasting pan, and add hot water halfway up the sides.
- 5
Bake 55–65 minutes until just set, then chill 4 hours before unmolding.
Zoe's Tips
- Use pure pumpkin purée, not pumpkin pie filling, which is pre-sweetened.
- Whisk thoroughly so the pumpkin blends smoothly into the custard.
- Top with a dollop of lightly whipped cream to serve.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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