Pumpkin Pecan Cheese Flan

Monika Rosales


This was a last minute recipe I created for my daughter...Amazing is all I can say!

★★★★★ 1 vote
15 Min
1 Hr 45 Min


1 can(s)
evaporated milk
1 can(s)
condensed milk
1/2 c
pumpkin puree
egg yolks
8 oz
cream cheese, room temperature
1/4 tsp
pumpkin spice
1/4 tsp
vanilla extract
1 c
8 oz
pecans, chopped

How to Make Pumpkin Pecan Cheese Flan


  • 1In a non-stick pan pour the sugar and melt down on low to medium heat, until a caramel color.
  • 2meanwhile mix all the ingredients in a blender, except the pecans.
  • 3pour the caramel in an 8 inch circle cake pan, making sure it spreads evenly at the bottom...let cool a minute, then sprinkle the pecans evenly on top.
  • 4pour the mixture on top, cover tightly with aluminum foil
  • 5gently place inside a larger oven safe pan,put in oven and pour water around the inside of the larger pan..about half way..this is called a water bath..bake at 350 degrees for 1 hour and 45 minutes or until set
  • 6let cool and refrigerate at least 4 hours...then take a knife around the edges and place a larger plate on top and carefully, but fast turn.
  • 7NO worries if it doesn't look perfect, IT WILL taste it.

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About Pumpkin Pecan Cheese Flan

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: Cuban