A creamy, spiced pumpkin flan with silky texture and caramel topping—perfect for fall and holiday gatherings.

Scale

1 cup granulated sugar

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

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1. In a saucepan, melt sugar over medium heat until golden brown. Pour into a flan dish and let set.

2. In a large bowl, whisk pumpkin puree, eggs, evaporated milk, condensed milk, vanilla, and pumpkin spice until smooth.

3. Pour custard over the set caramel in the dish.

4. Place flan dish in a larger pan and fill outer pan with hot water halfway up the sides.

5. Bake at 350°F (175°C) for 50–60 minutes, until center is set.

6. Let cool, then refrigerate for at least 4 hours or overnight.

7. To serve, loosen edges and invert flan onto a plate so caramel coats the top.

8. Slice and serve chilled.

Do not use pumpkin pie filling—use pure pumpkin puree.

Chill at least 4 hours before serving.

Use a water bath to ensure creamy texture.