Flan de Calabaza

If you love pumpkin pie, you’ll want to make this Flan de Calabaza (Puerto Rican Pumpkin Flan Recipe)! It’s smooth, creamy, and made with pumpkin for a delicious twist on traditional flan.

The first signs that the holidays are getting closer? Black Friday commercials on TV, Christmas music on the radio, and pumpkins and pumpkin spice everywhere!

But around here, nothing says the holidays are coming quite like all the flan baking and batches of coquito I start making!

I make all kinds of flan this time of year, from my flan de vainilla (vanilla flan), flan de queso (cream cheese flan), flan de cafe (coffee flan), to my flan de coco (coconut flan), and of course, my flancocho (vanilla flan cake)!

And of course, there’s all the coquito! I start with the my classic coquito, and from there it’s coquito de fresa (strawberry coquito), pistachio coquito, coquito de guayaba and pumpkin spice coquito is always in the fridge too! Let’s just say there’s plenty of sweetness going around my kitchen this time of year! 😂❤️

What is Flan?

Flan is a creamy custard dessert enjoyed throughout Latin, Spanish and certain Asian countries. It is topped with a delicious simple caramel sauce and served chilled. Although, it may seem intimidating to make, it is one of the easiest dessert recipes you will ever make.

Ingredients

• evaporated milk
• condensed milk
• eggs
• vanilla extract
• pumpkin puree
• pumpkin spice
• sugar
• cornstarch for a firmer flan (optional)

Scroll all the way down to my recipe card below for a complete list of the ingredients with measurements and full recipe instructions.

Instructions to Make Flan de Calabaza

1. Preheat the oven to 350°F. Start by making the caramel sauce for the flan.

2. Make the caramel. Add the sugar to a saucepan over medium-high heat (Image 1). Stir every few seconds with a spoon. Once the sugar starts to melt, lower the heat. The sugar may get clumpy at first, this is normal (Image 2). It will smooth out as it continues to melt.

Note: Keep a close eye on the sugar and don’t walk away from the stove. It can burn quickly, and you will have to start over again if it does.

3. Pour the caramel into the mold. Once the sugar has completely melted, carefully pour it into your flan mold before it hardens (Image 3). Swirl and tilt the mold to coat the bottom and the sides with the caramel.

Caution! The melted sugar is extremely hot and can cause serious burns if it splatters. Handle it carefully when pouring.

4. Blend the flan mixture. Add the eggs, pumpkin puree, pumpkin spice, evaporated milk, condensed milk, and vanilla extract to a blender. Blend until smooth (Images 4 & 5).

5. Fill the flan mold. Pour the mixture into the caramel-coated mold and cover it with aluminum foil (Images 6 & 7).

6. Prepare the water bath (baño de Maria). Place the flan mold inside a larger baking dish. Carefully pour enough hot water into the larger dish to reach halfway up the sides of the flan mold (Image 7).

7. Bake the flan. Carefully place the baking dish in the oven and bake for 1 hour (Image 8).

8. Check if the flan is done. Insert a toothpick into the center of the flan. If it comes out clean, it’s ready. If not, bake for another 15-20 minutes, then check again. Carefully remove the flan from the oven and lift the mold out of the water bath.

9. Let the flan cool. Allow it to cool on the kitchen counter for 1 hour.

10. Refrigerate. Cover the flan with aluminum foil and refrigerate for at least 4 hours, or overnight, until completely chilled and set.

11. Loosen the edges. Once the flan has chilled, remove it from the refrigerator. Run a butter knife or thin spatula around the edges of the mold to help loosen the flan.

12. Flip and serve. Place a serving plate over the flan mold. Holding the plate and mold firmly together, quickly flip them over (Images 9, 10 & 11). Gently shake the mold to help release the flan, then carefully lift it off.

Useful Tip: Use a plate or platter with a rim to catch all that delicious caramel sauce so it doesn’t run off the sides!

13. Slice and serve. Cut the flan into individual slices and spoon some of the caramel sauce over each serving.

How to Store Leftovers?

To store leftovers, simply cover the serving platter with plastic wrap or store flan pieces in an air tight container. Eat flan within 4 days.

Tips for Making and Serving the Best Flan de Calabaza

• Make it a day ahead. Flan de calabaza tastes even better when made a day before serving. It gives the flan plenty of time to chill, set properly, and let all the flavors come together.

• Taste your time with the caramel. Don’t be tempted to turn up the heat to melt the sugar faster. Keep an eye on it, stir gently, and be patient. The sugar can burn quickly, and if it does, you will have to start over. You are looking for a beautiful amber-golden color.

• Adjust the texture to your liking. If you prefer a silkier, softer flan, use 4 eggs instead of 5.

• Always use a water bath. The water helps the flan cook gently and evenly, which is important for getting a smooth, creamy texture.

• Don’t overbake the flan. Overbaking can affect the texture and cause a “skin” to form on top. Start checking for doneness at the one-hour mark, and give it more time only if needed.

• Decorate. If you’d like to dress up your flan a little, sprinkle chopped almonds, walnuts, pecans, or pumpkin seeds over the top. A little cinnamon or cinnamon stick adds a nice touch.

Other Puerto Rican Holiday Desserts