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.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 50

Total Time 5

Ingredients

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