Pumpkin Flan (Flan de Calabaza)

5 from 7 votes

Pumpkin Flan (Flan de Calabaza)

This creamy and delicious pumpkin flan (flan de calabaza) is the perfect dessert for a Spanish-inspired Thanksgiving spread! Enjoy this easy fall dessert with whipped cream for a treat.

Prep Time25

Cook Time1

Chill Time4

Total Time5 25

Course: Dessert

Cuisine: Spanish

Diet: Vegetarian

Servings: people

Calories: 167.86kcal

Author: Lauren Aloise

Ingredients

For the Caramel

½ cup granulated sugar
¼ cup water

For the Pumpkin Custard

1 ½ cups whole milk
1 cup pumpkin purée
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup granulated sugar
1 teaspoon vanilla extract
4 large eggs

US Customary - Metric

Instructions

Making the Caramel

Stir the water and granulated sugar in a saucepan over medium heat until it's dissolved, then stop stirring. Let the mixture boil until it turns a rich golden brown. This will take several minutes, but watch it closely so it doesn't burn. Be sure not to stir it after the sugar is dissolved, or the caramel will crystallize.
Once the caramel is ready, quickly pour it into a 4 ½ cup baking mold and swirl the caramel around to make sure that it coats the bottom and sides of the mold before it hardens.

Making the Custard

Preheat the oven to 325°F (163°C).
Pour the milk, sugar, pumpkin purée, spices, and vanilla into a saucepan and whisk over medium heat until simmering. Cook until all of the sugar is dissolved and the mixture is heated through.
Remove the mixture from the heat and let it cool for about 10 minutes, stirring every minute or two.
Lightly beat the eggs in a large bowl. Making sure that the milk and pumpkin mixture is sufficiently cool so that it won't scramble the eggs, whisk in this mixture little by little until it all is incorporated.
Pour the custard mixture into the prepared mold.

Baking the Flan

Place the flan mold into a large roasting pan with deep sides. Fill the roasting pan with enough water to go halfway up the sides of the flan mold to create a bain marie. This ensures that the flan will cook evenly without cracking.
Bake the flan at 325°F (163°C) for about 1 hour, or until it jiggles slightly and has an internal temperature of 175°F (79°C).
Remove the mold from the pan of water and allow it to cool completely. Cover with plastic wrap and let chill in the fridge overnight, or for at least 4 hours.

Serving

When you're ready to serve the flan, run a knife around the edges of the mold. Place the serving dish on top, and quickly flip the flan over. Lift off the mold and the flan should slide right out, covered in a golden caramel sauce.
Enjoy the pumpkin flan on its own, or with whipped cream!

Notes

Pumpkin flan is best when made with fresh pumpkin purée, or an excellent quality canned purée.
You can make this dessert a couple of days ahead of time and keep it tightly covered in the fridge.
You'll need to use a hot water bath (bain marie/baño maría) to make this flan. Otherwise, the flan mixture will boil in the oven, and the flan will crack on top.

Nutrition