Pumpkin Flan with Condensed Milk

Pumpkin flan made with condensed milk, served as a thick slice with a glossy caramel top and caramel sauce pooling on a white plate, with the remaining flan in the background.

This pumpkin flan with condensed milk combines a smooth pumpkin custard with a glossy caramel topping. It is a make-ahead fall dessert that chills for four hours before serving.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 50

Total Time 5

Ingredients

▢ 100 g granulated sugar
▢ 2 tablespoon water
▢ 1 tablespoon lemon juice
▢ 4 large eggs at room temperature
▢ 1 can sweetened condensed milk 14 ounce / 400 g
▢ 400 ml evaporated milk 1 can
▢ 500 g pumpkin purée

Instructions

Preheat the oven to 350°F / 175°C.
Combine 100 g granulated sugar, 2 tbsp water, and 1 tbsp lemon juice in a medium saucepan. Cook over medium heat until the caramel reaches a deep golden color, then immediately pour it into a heatproof pan.
Gently whisk 4 large eggs, 1 can sweetened condensed milk, 400 ml evaporated milk, and 500 g pumpkin purée in a large bowl until smooth. Pour the pumpkin flan mixture over the caramel.
Place the flan pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches one-quarter of the way up the sides of the flan pan.
Bake for 40 minutes. Begin checking around 35 minutes; the pumpkin flan is ready when the edges are set and the center retains a slight jiggle.
Remove the flan pan from the water bath and let it cool completely at room temperature. Refrigerate for 4 hours, or until fully chilled.
Gently loosen the flan around the edges, place a serving plate over the pan, and invert to release it before serving.

Notes

Use Plain Pumpkin Purée: I use plain pumpkin purée rather than pumpkin pie filling, as the condensed milk already provides the sweetness the custard needs.

Watch the Caramel Closely: Caramel can go from golden to burnt very quickly, so I remove it from the heat as soon as it reaches a deep golden color.

Whisk Gently: I mix the custard slowly to avoid adding too much air, which helps the finished flan keep its smooth texture.

Check for a Slight Jiggle: The edges should look set while the center still moves slightly. I avoid waiting until it becomes completely firm because that can make the flan grainy.

Nutrition