Pumpkin Spice Flan
Pumpkin Spice Flan is a creamy, fall-inspired twist on the classic Latin dessert. Blending pumpkin purée, warm spices, and silky caramel, it’s rich, velvety, and beautifully spiced — the perfect treat for autumn gatherings or cozy holiday dinners.
Equipment
Ingredients
For the Caramel:
- ¾ cup sugar
- ¼ cup water
For the Flan:
- 3 whole eggs
- 5 egg yolks
- 1 12 oz can evaporated milk
- 1 14 oz can sweetened condensed milk
- ½ cup pumpkin purée, not pumpkin pie filling
- 1 ½ tsp pumpkin pie spice
- 1 tbsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- In a medium saucepan, mix sugar and water over medium heat. Stir just until dissolved, then cook without stirring until it turns a deep golden caramel, about 5–7 minutes.
- Carefully pour the caramel into a flan mold or 9-inch round baking dish, swirling to coat the bottom evenly. Set aside to cool and harden.
- In a blender, combine evaporated milk, condensed milk, whole eggs, egg yolks, pumpkin purée, pumpkin pie spice, vanilla, and salt. Blend until completely smooth and silky. For the smoothest texture, strain through a fine-mesh sieve directly into the caramel-lined mold.
- Place the mold inside a larger baking dish and pour in hot water until it reaches halfway up the sides. Cover tightly with foil and bake for 60–65 minutes, until the center is just set but still has a slight jiggle.
- Remove from the water bath and let cool to room temperature. Cover and refrigerate for at least 4 hours or overnight for best results.
- When ready to serve, run a spatula around the edges, place a serving plate on top, flip carefully, and lift the mold.
- The caramel will flow beautifully over the top.
- Slice, serve chilled, and enjoy.
Notes
- Don’t overbake! Remove when the center still jiggles slightly, as it will firm up while chilling.
- Chill overnight for the best texture and flavor.
- For extra shine, warm the bottom of the mold briefly before flipping to help release the caramel more easily.
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