Name: Pumpkin Flan: The Cozy Mexican American Thanksgiving Dessert You’ll Love More Than Pumpkin Pie
Prep time: 20 min
Cook time: 60 min
Total time: 800 min
Ingredients: 1 cup of Sugar; 5 Eggs; 1 can 12oz Evaporated Milk; 1 can 14oz Condensed Milk; 15 oz Pumpkin Puree; 1 tsp Vanilla Extract; 1 Tbsp Pumpkin Spice

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A New Thanksgiving Tradition in Our Mexican American Home

Every year as the leaves start to change and the weather gets just a little cozier, our home begins to smell like cinnamon, caramel, and pumpkin. Growing up in the midwest, Thanksgiving was always about American traditions — the turkey, green bean casserole, stuffing and mashed potatoes right next to the cranberry sauce. But I have a confession, there is one thanksgiving dessert i’ve always hated… Pumpkin Pie. I know I know it feels like a sin to say that. I just don’t like it. So after meeting my husband and we started making traditions of our own because he didn’t really celebrate thanksgiving. We decided Pumpkin Flan will take reign over pumpkin pie!

This flan has slowly become a Thanksgiving staple in our Mexican American home, and honestly, it might just be better than pumpkin pie (don’t tell Grandma!). It’s rich and creamy with that classic caramel top, but with the comforting spice of pumpkin pie filling. It’s simple, elegant, and feels like the best of both worlds — traditional and nostalgic, yet perfectly autumnal.

Ingredients

Caramel

Flan

What Makes Pumpkin Flan So Special

Flan has always been one of those desserts that brings everyone together. It’s creamy, custardy, and has that melt-in-your-mouth texture that feels like home. But when you add pumpkin purée and a touch of pumpkin spice? Magic happens.

It’s everything you love about fall desserts — warm, cozy spices and sweet, smooth pumpkin — all wrapped in that glossy layer of caramel. The best part? It’s way easier than baking a pie. No crust to fuss over, no blind baking, just whisk, pour, bake, chill, and serve.

And somehow, it always looks fancy enough to make people think you spent hours in the kitchen (when really, it’s mostly just waiting for it to set in the fridge).

Pumpkin Flan vs. Pumpkin Pie

Let’s be honest: pumpkin pie has its place, but it can feel a little heavy or dry sometimes. Pumpkin Flan, on the other hand, is silky and light. The caramel sauce adds that perfect balance of sweetness without overpowering the pumpkin flavor.

Plus, for those of us who grew up in Mexican or Mexican American households, flan is more than just dessert — it’s tradition. It’s comfort. It’s that thing your tía makes for every family gathering, and now it’s showing up at Thanksgiving with a little fall makeover.

So while pumpkin pie might be the classic, Pumpkin Flan is the upgrade you didn’t know you needed.

Step-by-Step Instructions

1. Make the caramel:
In a medium saucepan add 1 cup of sugar over medium heat. Let it sit until the sugar starts to dissolve, you can rotate the pan to ensure everything melts. Let it turn into a deep golden color. Quickly (but carefully!) pour the caramel into the bottom of your flan mold or baking dish, swirling it around to coat the bottom evenly.

2. Prepare the custard:
In a large mixing bowl, crack five eggs and whisk them slowly. Then combine sweetened condensed milk, evaporated milk, pumpkin purée, vanilla, and spices. Whisk slowly until smooth so you don’t incorporate too much air.

3. Pour and bake:
Pour the custard mixture over the caramel. Cover the dish tightly with foil and place it into a larger baking pan filled halfway with hot water (this creates a water bath that helps the flan bake evenly).

Bake at 350°F (175°C) for 50–60 minutes, or until the center is just set but still slightly jiggly.

4. Chill and serve:
Once baked, remove from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight for best results.

When ready to serve, run a knife around the edges, place a serving plate on top, and carefully flip it over to release the flan. The caramel will cascade beautifully down the sides — it’s dessert perfection.

How to Serve Pumpkin Flan

You can serve it just as it is (it truly doesn’t need much), but here are a few cute touches to make it extra special for Thanksgiving:

Add a dollop of whipped cream and a sprinkle of cinnamon on top.
Garnish with candied pecans or a drizzle of caramel sauce.
Serve with cafecito or champurrado for the coziest dessert pairing.

It’s creamy, fragrant, and full of fall flavor — a beautiful way to bring two cultures together at the holiday table.

Why It Belongs on Every Thanksgiving Table

What I love most about this Pumpkin Flan is how it feels like a bridge between traditions. It honors my husbands Mexican roots while celebrating the flavors of an American holiday. It’s simple, yet it makes a statement.

When it’s time for dessert, everyone leans in — the caramel glistening under the lights, the smell of pumpkin spice and vanilla filling the air. It’s become our family’s version of pumpkin pie, and honestly, I don’t see us going back anytime soon.

If you’ve been looking for something a little different, something that feels nostalgic yet fresh, this Pumpkin Flan might just become your new holiday favorite, too.

Serve it, share it, and savor every cozy spoonful.

Don’t forget to share your creations on Instagram and tag us at @edamamabean_ or @edamamabean (tiktok). Happy cooking!

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