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

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. 

Storage

I always cover pumpkin flan tightly with plastic wrap or transfer it to an airtight container and keep it in the refrigerator. It stays smooth and creamy for up to 3 days.

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

Cool & Chill Time: 4 hours hours

Total Time: 5 hours hours

Servings: 8

Calories: 334

Author: Estefania

Ingredients 

US CustomaryMetric

 

½x1x2x

• ▢ 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: I cook the sugar just until it turns a deep golden color, then remove it from the heat right away; I find caramel can burn in seconds if you push it too far. 

Whisk the Filling Gently: When whisking the eggs, condensed milk, evaporated milk, and pumpkin purée, I keep my motion slow and gentle so the mixture stays smooth without taking on too much air. 

Set Up the Water Bath: The flan pan goes inside a larger roasting pan, and I pour in hot water until it reaches about a quarter up the sides; this step is one I never skip because it helps the flan bake evenly. 

Chill Before Serving: Once baked, the flan cools at room temperature, then I transfer it to the fridge and let it chill fully. I always notice the texture is much better after it has properly set. 

Nutrition

Calories: 334kcal | Carbohydrates: 50g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 155mg | Potassium: 508mg | Fiber: 2g | Sugar: 47g | Vitamin A: 10107IU | Vitamin C: 6mg | Calcium: 310mg | Iron: 1mg

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.