How to Make Flan de Calabaza (Pumpkin Flan Recipe)

This flan de calabaza recipe combines the seasonal warmth of pumpkin with the flavors of traditional flan. Cream cheese adds an additional layer of richness to this fall dessert, which I actually make all year long.

WHAT IS FLAN?

Flan is a popular caramel custard dessert with Spanish origins that is popular in Mexican, Spanish, Philippino, and Latin American cuisines. It consists of a smooth, creamy custard made from eggs, sugar, and milk, that is baked or steamed until set. Once cooled, it is inverted onto a plate, revealing a sweet and slightly bitter caramel sauce that contrasts well with the custard.

My flan de calabaza combines the flavors and textures of classic flan casero and pumpkin pie – two of my faves – and reminds me of a pumpkin cheesecake flan fusion.

WHY I LOVE THIS RECIPE

• Classic fall flavors: Pumpkin lovers, this one is for you!
• Simple ingredients: Made with pantry staples like eggs, sugar, and different types of milk and pumpkin puree (that you can keep in the pantry!), flan de calabaza is easy to whip up at home.
• Perfect for the holidays: Whether for Halloween, Thanksgiving, or a family meal, flan always impresses friends and family (mostly because there are few people who know how to make it well!). It’s also a great gluten-free dessert option

If you love this recipe, be sure to check out my Chocolate Flan (Flan de Chocolate), Flan Casero , Flan de Café, Passion Fruit and Coconut Flan, and Flan de Rompope (Eggnog and Rum Flan)

RECOMMENDED BY LOLA FOR THIS RECIPE

9″ Round Cake Pan

I really like the heavy-duty Nordic Ware commercial baking pans for making flan. If you want a thinner flan, a 10-inch pan will also work. If you want it to be thicker, you can use an 8-inch pan. I’ve found that the 9-inch pan is perfect for my needs. VIEW PRODUCT

INGREDIENTS FOR FLAN DE CALABAZA

• Sugar: I prefer to use pure cane sugar in recipes
• Pumpkin puree: you can make it from scratch or use canned pumpkin puree, which should say “pure pumpkin” on the label
• Milks: I use a combination of evaporated milk and condensed milk
• Cream cheese: Adds to the creamy texture of this pumpkin flan
• Ground cinnamon: Adds a hint of spice that pairs well with the pumpkin flavor
• Vanilla extract: Good quality vanilla extract is key when making desserts as simple as this one! You can also make it yourself. 
• Eggs: Remember to take out your eggs at least 30 minutes ahead of time, so they’re at room temperature

HOW TO MAKE FLAN DE CALABAZA

1. Prepare caramel

• Heat oven to 350 degrees Fahrenheit.
• Prepare caramel by dissolving sugar in a small saucepan over medium-low heat. Once sugar begins to liquify, stir it frequently with a wooden spatula until it is dissolved and completely smooth. Be sure to break up any lumps with a spatula.

PRO TIPS

• Once you start your caramel, do not walk away from the stove until it is ready. It can burn in seconds! You will notice that the sugar will start to transform into an amber color sauce. If it burns, you’ll have to start the process all over again.
• If your sugar is cooking too quickly, reduce stove to low heat and gradually increase to create the caramel.
• Once your caramel topping is a deep golden brown, smooth, and no longer has lumps of sugar, you can proceed to the next step.

2. Pour caramel into flan pan

• Working quickly and carefully, pour caramelized sugar mixture into pan or ramekins and swirl to coat the bottom and sides.
• The aluminum pan gets very hot, so I recommend use baking gloves for this step.
• Do not touch or attempt to taste caramel – it is extremely hot!

3. Blend ingredients

• Combine evaporated milk, condensed milk, pumpkin, cream cheese, cinnamon, and vanilla extract in a blender and process until smooth, about 30 seconds.
• Add whole eggs to the blender and process for another 10 seconds.

4. Pour mixture into flan pan

• Pour the flan mixture into flan pan. Break any large bubbles if necessary.
• Cover with foil. This prevents the flan from brown. Sometimes I skip this step because it gets flipped upside-down anyway and as long as it doesn’t burn, this doesn’t really affect the flavor.
• I like to use a mesh strainer over the flan pan for this step.

5. Prepare baño María

• Prepare baño María (water bath) by arranging flan pan into a larger baking dish. Carefully pour enough boiling hot water into the larger baking dish to come half way up the sides of the flan pan. Be careful not to add too much water or splash any into the flan.
• I use the largest dutch oven pot I have because my glass baking dishes are too small for my flan pan. I also have an extra large stainless steel pan that’s deep enough for this process as well.

6. Bake flan

• Place flan on a wire rack in the oven and bake for approximately 60 minutes.
• If after 60 minutes the center of your flan is still very jiggly, it needs more time.
• Turn off oven and allow flan to cool completely in the oven before refrigerating. I leave the door slightly open.
• Refrigerate until ready to serve.

HOW TO KNOW IF YOUR FLAN IS READY

• Slight jiggle: The center should have a slight jiggle when you gently shake the pan. It will set more as it cools.
• Clean knife test: Insert a toothpick or knife into the center—if it comes out mostly clean or with a soft custard coating, it’s done. If it comes out completely wet with the custard mixture, it needs more time.
• Edges set: The edges should be slightly firmer than the center.

PRO TIP

• Total cook time will vary depending on the oven and can take anywhere between 60 minutes and 2 hours.
• I have cooked my flan in both conventional and a convection ovens and they’re always ready in 60 minutes, but I allow them to cool completely in the oven with the door slightly open.

7. Demold and invert flan

• To de-mold flan, carefully run a sharp knife around the edges without cutting into the flan.
• Place a large plate over pan.
• Moving carefully and quickly, invert flan onto the plate. Flan should come out easily with caramel sauce.

8. Garnish and serve

• Top flan with edible flowers, pepitas, or fresh berries for that extra wow factor.

TIPS AND TRICKS

• When you make the caramel for your flan, it is extremely hot. Do not ever attempt to taste it. You will burn yourself! 
• The bain-marie (water bath) in flan-making ensures gentle, even cooking by regulating temperature. It prevents the outer layer from overcooking or curdling, resulting in a smooth and creamy custard texture.
• Flan must be completely chilled before attempting to remove it from the mold. Be sure to refrigerate it for at least 5 hours (overnight works best!)

HOW TO STORE LEFTOVER FLAN

I store my leftover flan in a glass container with a lid for 3 to 4 days for optimal flavor.

WHAT TO SERVE WITH FLAN DE CALABAZA

If you’re hosting a special occasion or just want to create a memorable Mexican fiestamenu, here are a few ideas from appetizers and drinks, to main dishes and salsas. Of course, I’d end it on a sweet note with my sweet creamy flan!

• Appetizers: Nopales Asados, Cebollitas Asadas, Chiles Toreados, Jalapeño Deviled Eggs, Cilantro-Lime Chicken Wings, Totopos with Guacamole Salsa
• Main dishes: Easy Breakfast Tostadas, Turkey Picadillo Tostadas, Tacos Dorados, Tacos de Papa, Tacos de Huevos a la Mexicana, Milanesa de Pollo, Mole Negro, Tacos de Barbacoa
• Sides: Ensalada de Lentejas, Ensalada de Nopales, Arroz Rojo, Arroz a la Primavera, Arroz Verde con Cilantro, Tijuana Caesar Salad, Espagueti Rojo
• Aguas frescas: Agua de Piña, Agua de Papaya, Agua de Naranja, Agua de Tamarindo, Mexican Limonada, Agua de Limón con Chía, Agua de Tuna Rojo, Agua de Melón, Agua de Piña, Agua de Tuna Verde

FREQUENTLY ASKED QUESTION

What kind of pumpkin should I use?

Use canned pumpkin puree. It should say “pure pumpkin” on it. If you decide to make your own puree, you can use this recipe.

Does flan de calabaza need to be cooked in a water bath?

Yes, a water bath ensures even cooking and a silky texture without cracks.

Can I freeze leftover pumpkin flan?

Flan’s texture changes when frozen, so it’s best enjoyed fresh.

LOOKING FOR MORE SWEET INSPIRATION?

Be sure to check out more of my paletas, sweets and desserts!

Recipe originally published on November 26, 2019.

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