Easy Pumpkin Flan (Flan de Calabaza)

Pumpkin Flan, also called Flan de Calabaza, is a custard-based dessert. Silky, creamy in texture, sweet, and rich with flavors from the Pumpkin Spice Mix, milk, vanilla, and caramel. It’s the best dessert to prepare in this Fall Season.

For my family, I often make desserts with creamy textures; they enjoy it a lot, and I like to get creative with different recipes.

This flan recipe is the perfect fall dessert. It’s simple to make and is bursting with flavors. I have tried to balance the pumpkin puree and pumpkin spices to maintain the authentic flavor and look.

There are many other recipes that you should try if you like flan. Vanilla Flan Cake is a combination of cake and flan. Easy Cream Caramel is similar to flan but lighter, and of course, you must give my Southern Banana Pudding a try!

❤️ WHY YOU’LL LOVE THIS RECIPE

Simple and available ingredients – I use ingredients available in almost all households.

Easy to prepare – The only step that will require your attention is when making the caramel, which is to prevent it from burning.

Amazing flavor – Combining pumpkin puree and pumpkin pie spice brings out delicious flavors of the fall. It’s almost like having a pumpkin pie.

Everyone will love it – I don’t know anyone who can refuse flan. Add to it pumpkin and pumpkin spice, and you turn it into an irresistible dessert.

📝 INGREDIENTS

Eggs – We are going to use large eggs and an egg white.

Milk – There are two types of milk in this flan recipe: regular whole milk and evaporated milk.

Pumpkin puree – I add enough to maintain a great texture and flavor. I have used canned plain pumpkin puree.

Sugar – You can go with white or raw sugar. We will use it in the flan mixture and in making the caramel.

Pumpkin pie spice – I made a whole post on making your own pumpkin spice in the comfort of your kitchen. You can go with what you bought from the store or your own mix.

🥄 HOW TO MAKE IT

To make flan calabaza is super easy. More details are in the recipe card below, but now let’s look at the main steps.

Step 1

To make the caramel, add the sugar and water to a saucepan. Keep swirling the pan to cook the caramel evenly. When done, pour it in the ramekins.

Step 2

To make the flan mix, heat the milk and the evaporated milk until they simmer. Turn off the heat.

Step 3

In a blender, blend all the flan ingredients except the hot milk. You can also make the flan in a bowl, as shown below.

Step 4

Add a ladle from the hot milk to the flan mixture and blend or whisk.

Step 5

Pour the remaining milk into the flan mixture while whisking to prevent cooking the eggs.

Step 6

Pour the flan in the ramekins and cover each with aluminum foil.

Step 7

Place the ramekins in a large pan. Pour enough boiling water into the large pan to reach half the ramekins and bake in the oven.

Step 8

Remove the ramekins from the oven and let them cool. Refrigerate the flan while in the ramekin for four hours or overnight.

Step 9

Run a butter knife around the edges of the ramekin and invert it to a serving plate.

👩🏽‍🍳 PRO TIPS

• It’s best to have all the ingredients at room temperature. It will help them mix together better.
• Preheat the oven 30 minutes before placing the flan in it.
• You can use only evaporated milk or only milk in this recipe. If you only use evaporated milk, the flan will be much firmer.
• Do not flip the flan before refrigerating it, or it will collapse.
• I have used plain pumpkin puree, so avoid pumpkin puree for pie filling.

👪 SERVING SIZE

This recipe makes six medium ramekins.

🌡️ STORING

The Flan de Calabaza can last up to 5 days in the fridge. You can keep it in the ramekin and only flip it when serving.

To release the flan easily, place the ramekin in warm water for three minutes and then run a butter knife along the edges. Place the serving plate over the ramekin and flip it.

📣 MORE PUMPKIN RECIPES

⭐PLEASE RATE AND REVIEW

If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!