Pumpkin Flan with Condensed Milk

Pumpkin flan instantly feels like fall, and the caramel plus creamy pumpkin custard make this pumpkin flan with condensed milk a seasonal dessert I look forward to every year.

The Creamiest Pumpkin Flan You'll Ever Make (Thanks to Condensed Milk)

At my aunt's house during the holidays, there was always a tray of flan cooling by the window. One year, she swapped the classic for pumpkin flan made with condensed milk, and it actually worked better. The condensed milk gave it a silkier texture, the pumpkin added warmth and depth, and the caramel wrapped everything together in a way that made it feel even more comforting than the traditional version.

Now, when I make pumpkin flan (flan de calabaza), I keep it simple with condensed milk and pumpkin purée. It's easy enough for a weeknight dessert, but also special enough to serve at Thanksgiving. The creamy pumpkin custard and caramel top always bring a touch of celebration to the table. 

🧾Pumpkin Flan Ingredients

You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.

• Caramel Base: I love starting with sugar, water, and a touch of lemon juice to make a glossy caramel that gives the flan its golden top.  
• Pumpkin Custard: Pumpkin purée mixed with eggs, condensed milk, and evaporated milk makes the filling extra creamy and rich without being heavy.  
• Condensed Milk Sweetness: I like using condensed milk here because it adds natural sweetness and smoothness, so the custard sets perfectly every time.  
• Seasonal Pumpkin Flavor: Pumpkin brings that cozy fall flavor I look forward to, making this easy pumpkin flan recipe feel festive for Thanksgiving and holidays.   

👩🏻‍🍳How to Make Pumpkin Flan with Condensed Milk

You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:

1. Make the Caramel: In a saucepan, heat sugar, water, and lemon juice until golden, then pour into a heatproof pan. 

2. Mix the Custard: In a large bowl, whisk eggs, condensed milk, evaporated milk, and pumpkin purée until smooth. 

3. Bake in a Water Bath: Pour the custard over the caramel, place the pan in a larger roasting pan, add hot water one-quarter up the sides, and bake at 350°F (175°C) for 40 minutes. 

4. Cool and Chill: Let the pumpkin flan with condensed milk cool completely, then refrigerate until fully chilled before unmolding and serving. 

🥭Try These Pumpkin Recipes Next!

Recipe

Pumpkin Flan with Condensed Milk

Pumpkin flan with condensed milk is a creamy, caramel-topped dessert that's perfect for fall. Made with pumpkin purée, condensed milk, and a smooth custard base, it's a holiday favorite everyone will love. 

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 2669

Author: Estefania

Ingredients 

US CustomaryMetric

• ▢ 100 g Granulated Sugar
• ▢ 2 tablespoon Water
• ▢ 1 tablespoon Lemon Juice
• ▢ 4 Eggs - Room temperature
• ▢ 400 g Sweetened Condensed Milk - 1 can
• ▢ 400 ml Evaporated Milk - 1 can
• ▢ 500 g Pumpkin Puree

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 350°F (175°C).
• In a medium saucepan, heat the sugar, water, and lemon juice over medium heat until caramelized, then pour into a heatproof pan.
• In a large bowl, whisk the eggs, condensed milk, evaporated milk, and pumpkin puree until smooth. Pour the pumpkin mixture over the caramel in the pan.
• Place the pan in a larger roasting pan and add hot water until it reaches one-quarter up the sides. Bake for 40 minutes, or until set in the center.
• Let the flan cool completely at room temperature, then refrigerate until fully chilled.
• Run a spoon gently around the edges and invert onto a plate to unmold before serving.

Notes

Watch the Caramel Closely: In a medium saucepan, cook the sugar mixture just until golden, then remove from heat to avoid burning.

Whisk the Filling Gently: In a large bowl, whisk the eggs, condensed milk, evaporated milk, and pumpkin purée until smooth and creamy.

Set Up the Water Bath: Place the flan pan inside a larger roasting pan and pour in hot water until it comes one-quarter up the sides. 

Chill Before Serving: Once baked, let the flan cool at room temperature, then refrigerate until fully chilled for the best texture. 

Nutrition

Calories: 2669kcal | Carbohydrates: 403g | Protein: 88g | Fat: 86g | Saturated Fat: 48g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 914mg | Sodium: 1237mg | Potassium: 4065mg | Fiber: 15g | Sugar: 378g | Vitamin A: 80853IU | Vitamin C: 45mg | Calcium: 2479mg | Iron: 12mg

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.