Pumpkin Flan: The Cozy Mexican American Thanksgiving Dessert You’ll Love More Than 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
- 1 cup of Sugar
Flan
- 5 Eggs
- 1 can 12oz Evaporated Milk
- 1 can 14oz Condensed Milk
- 15 oz Pumpkin Puree
- 1 tsp Vanilla Extract
- 1 Tbsp Pumpkin Spice
Instructions
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.
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.
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.
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.