Name: Flan de Calabaza (Pumpkin Flan)
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 1 cup granulated sugar; ¼ cup water; 1 cup pumpkin puree (canned or homemade); 1 can (14 ounces) of sweetened condensed milk; 1 cup evaporated milk; 4 large eggs; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg

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Flan de Calabaza, also known as Pumpkin Flan, is one of the best pumpkin desserts that combines the rich flavors of pumpkin and caramel into a silky-smooth custard. This traditional Latin American treat is a perfect blend of sweetness and warmth, making it an ideal dessert for any occasion. So, whether you’re a seasoned chef or a beginner in the kitchen, this easy-to-follow recipe will guide you through creating a mouthwatering Flan de Calabaza that will surely impress your family and friends. Also check out our favorite flan recipes, as well the our tested and perfected Puerto Rican Flan and Flan De Queso.

Contents

Ingredients For Flan de Calabaza

For Caramel

1 cup granulated sugar
1/4 cup water

For the custard:

1 cup pumpkin puree (canned or homemade)
1 can (14 ounces) of sweetened condensed milk
1 cup evaporated milk
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Tools you’ll need:

Ingredient Tips and Variations

Pumpkin Puree: You can make it at home or buy a commercially prepared one. The usual quantity is 250 gm, but if you like an intense pumpkin flavor in the flan, you can increase the quantity.
Granulated Sugar: It is the most important ingredient to create that perfect, golden brown top. Brown sugar or sugar substitutes may sweeten the dessert, but may not make a perfect caramel topping.
Eggs: Eggs give the required thickness, consistency, and texture to the custard. You can use flax seed or agar for a vegan option.
Condensed Milk: It thickens the custard and gives it a creamy taste and smooth texture.
Evaporated Milk: It adds volume to the Flan and gives a rich taste.
Vanilla Essence: Vanilla essence conceals the particular egg odor and gives it a pleasant aroma.
Baking spices: Cinnamon and Nutmeg add a remarkable sweet and spicy flavor to the custard. Though they are optional.

How to make Flan de Calabaza?

Step 1: Prepare the Caramel

prepare the caramel for flan de calabaza

In a heavy-bottomed saucepan, combine the granulated sugar and water over medium heat.

Stir until the sugar dissolves, then let it cook without stirring. Swirl the pan occasionally to ensure even caramelization.

Watch closely as the mixture turns a deep amber color, which usually takes about 8-10 minutes.

Once the caramel is ready, immediately pour it into a 9-inch round cake pan, swirling to coat the bottom evenly. Be cautious, as the caramel is extremely hot.

Step 2: Prepare the Custard

boiling pumpkin slices for making pumpkin puree

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, evaporated milk, eggs, vanilla extract, ground cinnamon, and ground nutmeg.

Use a whisk or electric mixer on low speed to blend the ingredients until smooth and well combined. Avoid overmixing, as it can create air bubbles in the custard.

Step 3: Assemble and Bake

Carefully pour the custard mixture over the caramel-coated bottom of the cake pan.

Place the cake pan in a larger baking dish. Fill the larger dish with hot water until it reaches about halfway up the sides of the cake pan. This water bath, or “bain-marie,” will help ensure the even and gentle cooking of the custard.

Carefully transfer the baking setup to the preheated oven and bake for approximately 50-60 minutes, or until the custard is set around the edges but slightly jiggly in the center.

Step 4: Chill and Serve

Once the Flan de Calabaza is done baking, carefully remove it from the water bath and allow it to cool to room temperature.

Cover the cake pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time allows the flavors to meld and the custard to fully set.

To serve, run a knife around the edge of the flan to loosen it. Place a serving plate on top of the cake pan and invert the flan onto the plate, allowing the caramel to drizzle over the top.

Slice and serve the Flan de Calabaza on its own or with a dollop of whipped cream for extra indulgence.

What to serve with Flan De Calabaza?

Flan de Calabaza pairs beautifully with a variety of complementary flavors and textures. For example;

Toasted Nuts: Chopped toasted nuts, such as pecans, walnuts, or almonds, provide a delightful crunch and nutty flavor.
Chocolate Shavings: For a touch of indulgence, consider adding delicate chocolate shavings or curls.
Spiced Whipped Cream: Whipped cream with a hint of warming spices like cinnamon, nutmeg, or ginger complement the autumnal flavors of the pumpkin.
Crème Fraîche: The tangy and creamy notes of crème fraîche provide a subtle contrast to the sweetness of the flan, creating a harmonious balance of flavors.
Biscuits or Cookies: Serve the flan with a side of buttery biscuits, shortbread cookies, or biscotti

Storage and Freezing:

Flan de Calabaza can be stored and frozen for later enjoyment. To preserve its luscious texture and flavor, it is recommended to let the flan cool down to room temperature before transferring it to an airtight container. Ensure the container is freezer-safe, and carefully seal the flan to prevent freezer burn and the absorption of unwanted odors.
When freezing, consider cutting the flan into individual portions for easier thawing and serving.
To thaw, gently transfer the desired portion to the refrigerator and allow it to thaw gradually overnight.
Avoid rapid temperature changes, as they can compromise the dessert’s quality.
Once thawed, the Flan de Calabaza can be enjoyed just as wonderfully as when freshly made, providing a delectable treat even after being stored in the freezer.

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