Creamy Pumpkin Flan – Fall’s Coziest Dessert! 🎃🍮

Looking for the ultimate fall dessert? This Creamy Pumpkin Flan is everything you love about autumn wrapped into one silky, spiced, and perfectly sweet bite. It’s rich, velvety, and topped with a dreamy caramel sauce that melts right into the flan. Best of all? It’s make-ahead, gluten-free, and a total showstopper for any fall celebration.

Whether you’re hosting Thanksgiving, planning a cozy dinner, or just want something indulgent with pumpkin flair this flan is your answer.

Why You’ll Love This Creamy Pumpkin Flan

• Classic flan texture with a fall-inspired twist
• Naturally gluten-free and vegetarian
• Made with real pumpkin puree and warm spices
• Smooth, rich custard that melts in your mouth
• A perfect make-ahead dessert

Ingredients You’ll Need

For the caramel:

• 1 cup granulated sugar
• ¼ cup water (optional, to help dissolve sugar evenly)

For the flan custard:

• 1 cup pumpkin puree
• 4 large eggs
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice (or cinnamon + nutmeg blend)

How to Make Creamy Pumpkin Flan

1. Make the caramel base

In a saucepan over medium heat, melt the sugar (and water, if using) until it turns a deep golden brown. Swirl gently—don’t stir. Once caramelized, immediately pour into the bottom of a flan mold or round baking dish. Tilt to coat the bottom evenly. Let it set while you prepare the custard.

2. Mix the pumpkin custard

In a large bowl, whisk together pumpkin puree, eggs, evaporated milk, sweetened condensed milk, vanilla, and pumpkin spice until smooth and fully combined.

3. Assemble and bake

Pour the custard mixture over the set caramel in the flan dish. Place the flan dish inside a larger roasting pan. Fill the roasting pan with hot water halfway up the sides (this creates a water bath for even baking). Bake at 350°F (175°C) for 50–60 minutes, or until the center is just set and a knife comes out clean.

4. Cool and chill

Remove from the oven and let cool to room temperature. Then refrigerate for at least 4 hours (overnight is best).

5. Serve

To unmold, run a knife around the edges. Invert onto a plate so the caramel sauce runs over the flan. Slice, serve chilled, and enjoy the fall magic.

Tips for the Best Pumpkin Flan

• Use canned pumpkin puree, not pumpkin pie filling.
• Don’t overbake—the center should jiggle slightly when done.
• Water bath is essential for smooth, crack-free flan.
• Chill overnight for best flavor and texture.

Flavor Variations

• Add a splash of dark rum or bourbon for a grown-up twist.
• Top with toasted pecans or whipped cream.
• Swap pumpkin spice for chai spice for a unique flavor profile.

Storage & Make-Ahead Tips

• Store flan in the fridge for up to 5 days.
• You can make it 2–3 days ahead—the flavor only gets better.
• Do not freeze—it will alter the creamy texture.

Nutrition Info (Per Serving – Approximate)

• Calories: 290
• Sugar: 32g
• Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 40g
• Protein: 6g
• Cholesterol: 125mg
• Sodium: 150mg

Final Thoughts

This Creamy Pumpkin Flan is the ultimate fall dessert. With rich pumpkin flavor, velvety custard, and that irresistible caramel top, it’s bound to impress. Cozy, elegant, and made with simple ingredients—this flan deserves a spot at your holiday table.

🎃 Save this recipe for Thanksgiving, holiday dinners, or just a cozy night in. It’s that good!