Flan de Calabaza- Pumpkin Flan

Blanca Fernandez


I love flan and I love Pumpkin Pie, so why not combine my two loves? ;0)


★★★★★ 2 votes

1 Hr 15 Min


  • 2 1/2 c
    of pumkin
  • 1 can(s)
    evaporated milk
  • 1 can(s)
    condensed milk
  • 5
  • 1 tsp
    ground cinnamon
  • 1 Tbsp
    vanilla extract
  • 1 c
  • 2 Tbsp

How to Make Flan de Calabaza- Pumpkin Flan


  1. In a saucepan add the sugar and the water. Place on low heat. Spray your mold with Pam. The sugar will begin to ball up. Don't worry it's ok. It will then break down and begin to caramelize. Stir contantly. Once it is all caramelized take off heat as it will burn and taste bitter. Pour into your mold quickly as it will turn hard. Be careful as it is very hot and don't want it burning you.
  2. Pre-heat your oven to 350.
    Now please follow the next steps in the order given. The reason is it turns out creamier. Otherwise you will have more holes in your flan.
    In your mixer or blender, add the eggs. Mix until they are yellowish and you can't see any stringgy matter. Now you can add your evaporated milk. Mix togehter. Add your condensed milk, vanilla and cinamon, mix well. Now add your pumkin and mix.
    Add flan mixture to your mold.
    You will bake it in a water bath. This means you will need a bigger mold then the one you are using, and will add water to this. Enough water to cover your flan mold half ways. I usually place the big mold in oven, place my flan mold, and then add water.
    Bake for 1 hour. Let cool and refrigerate. Yummmmm

Printable Recipe Card

About Flan de Calabaza- Pumpkin Flan

Course/Dish: Other Desserts
Main Ingredient: Eggs
Regional Style: Mexican
Hashtag: #Flan

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