Serve Pumpkin Flan when you want a smooth pumpkin custard flavored with warm spices and topped with homemade caramel sauce instead of traditional pumpkin pie.
Pudim de Abóbora is a Brazilian pumpkin flan based on classic caramel custard. This easy pumpkin flan recipe can be made ahead and chilled until ready to serve. It’s rich and creamy with pumpkin flavor that gives traditional flan a different twist.
Quick Look: Pumpkin Flan
- ⏱️ Prep Time: 30 minutes
- 🔥 Cook Time: 45 minutes
- ⏲️ Total Time: 1 hour 15 minutes, plus chilling
- 🍽️ Yield: 8 servings
- 🎃 Main Ingredient: Pumpkin puree
- 🍮 Texture: Smooth and creamy
- ✨ Flavor: Pumpkin, caramel, vanilla, and warm spices
- ♨️ Cooking Method: Oven-baked in a water bath
- ⭐ Difficulty: Easy
- 🍂 Best For: Fall and Thanksgiving
- Why This Recipe Works: A gentle water bath helps the custard cook evenly without getting too firm, the same method I use for my Coconut Flan. Removing excess bubbles before baking helps keep the pumpkin flan smooth and creamy.
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A Dessert I Grew Up With
My maternal grandmother made some of the best flans I’ve ever had. I grew up eating crème caramel and many flavored versions, including coffee, chocolate flan (brigadeirão), sweet potato flan, dulce de leche, yucca, corn, and pumpkin flan.
Different kinds of flan were common in my family, and pumpkin was one of the versions I knew growing up. It’s like pumpkin pie without the crust, but made as the custard dessert my family has enjoyed for years.
Ingredients
- 100% pure canned pumpkin – 1 cup. Choose plain pumpkin puree instead of pumpkin pie filling, which already contains added sugar and spices.
- Sweetened condensed milk – 1 (14-ounce) can. This is what sweetens the flan and helps create its rich, creamy texture. No additional sugar is needed in the custard.
- Whole milk or evaporated milk – 1 ½ cups. Both are suitable for the custard. For a richer result, use evaporated milk. Whole milk gives you a lighter option.
- Pumpkin pie spice – 1 teaspoon. Cinnamon, ginger, nutmeg, and other warm spices in the blend pair naturally with pumpkin.
- Roasted pecan halves – ¼ cup, optional. Save these for the top of the flan. Their crunch gives some contrast to the smooth custard.
How to Make Pumpkin Flan
Make the Caramel
- Preheat the oven: Preheat the oven to 325°F. Have a 9-inch round, dark, deep baking pan ready.
- Cook the caramel: Add the sugar, water, lime juice, and corn syrup to a small saucepan. Cook over medium-high heat without stirring. Brush any sugar crystals from the sides of the pan with a wet pastry brush.
- Swirl the caramel: Gently swirl the pan occasionally. Cook for about 8–10 minutes, until the caramel turns dark amber. Remove it from the heat immediately.
- Coat the pan: Pour the hot caramel into the baking pan right away. Wear kitchen gloves and carefully tilt and rotate the pan to spread the caramel across the bottom and up the sides. Set aside to cool and harden. PIC. 1
Prepare the Pumpkin Flan
- Blend the custard: Add the sweetened condensed milk, whole or evaporated milk, pumpkin puree, eggs, vanilla, and pumpkin pie spice to a blender. Cover tightly and blend until smooth.
- Skim the bubbles: Use a spoon to remove the bubbles from the surface of the custard.
- Strain the custard: Pour the custard through a fine sieve into a clean bowl. Press it gently through the sieve with a spoon as needed. Discard the solids left in the sieve. PIC. 2
- Fill the pan: Remove any remaining bubbles from the surface. Slowly pour the strained custard over the hardened caramel without creating new bubbles. PIC. 3
Bake the Flan
- Prepare the water bath: Place the flan pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the outside of the flan pan. Carefully transfer the roasting pan to the oven.
- Bake the flan: Bake at 325°F for 40–45 minutes. Start checking at 40 minutes. Remove it from the oven when the custard is set but still slightly jiggly in the center. PIC. 4
- Cool and chill the flan: Carefully lift the flan pan out of the hot water and place it on a wire rack. Let it cool completely, then cover the pan with aluminum foil and refrigerate for at least 2 hours before unmolding.
- Unmold the flan: Slide a thin knife between the flan and the inside edge of the pan. Move the knife all the way around to loosen the flan. Place a serving plate over the pan, hold the plate and pan firmly together, then turn them over. Carefully lift off the pan.
- Garnish and serve: Top with roasted pecan halves if desired. Slice and serve with the caramel sauce.
FAQ About Pumpkin Flan
Bake it gently in a water bath and remove it from the oven while the center still has a slight jiggle. This keeps the custard from becoming too firm and helps it stay smooth and creamy.
Yes. For a pumpkin flan with cream cheese, add 4 to 8 ounces of softened cream cheese to the custard ingredients and blend until smooth. Cream cheese gives the flan a richer, creamier, and slightly denser texture.
No. A blender makes it easier to get the custard smooth, but it isn’t required. You can whisk the ingredients thoroughly until smooth, then strain the custard through a fine sieve before pouring it into the pan.
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Easy Pumpkin Flan Recipe
Equipment
- oven
- blender
- pan
Ingredients
For the Caramel Sauce
- 1 cup granulated sugar
- ½ cup water
- fresh juice of ½ lime
- 2 tablespoons light corn syrup
For the Pumpkin Pie Flan
- 14 oz sweetened condensed milk – Nestlé or other brand
- 1 ½ cups whole milk or evaporated milk 12 fl. oz.
- 1 cup 100% canned pure pumpkin – Libby or other brand
- 5 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground pumpkin pie spice or ground cinnamon, if desired
- ¼ cup roasted pecans – halves, optional
Instructions
Make the Caramel
- Preheat the oven: Preheat the oven to 325°F. Have a 9-inch round, dark, deep baking pan ready.
- Cook the caramel: Add the sugar, water, lime juice, and corn syrup to a small saucepan. Cook over medium-high heat without stirring. Brush any sugar crystals from the sides of the pan with a wet pastry brush.
- Swirl the caramel: Gently swirl the pan occasionally. Cook for about 8–10 minutes, until the caramel turns dark amber. Remove it from the heat immediately.
- Coat the pan: Pour the hot caramel into the baking pan right away. Wear kitchen gloves and carefully tilt and rotate the pan to spread the caramel across the bottom and up the sides. Set aside to cool and harden.
Prepare the Pumpkin Flan
- Blend the custard: Add the sweetened condensed milk, whole or evaporated milk, pumpkin puree, eggs, vanilla, and pumpkin pie spice to a blender. Cover tightly and blend until smooth.
- Skim the bubbles: Use a spoon to remove the bubbles from the surface of the custard.
- Strain the custard: Pour the custard through a fine sieve into a clean bowl. Press it gently through the sieve with a spoon as needed. Discard the solids left in the sieve.
- Fill the pan: Remove any remaining bubbles from the surface. Slowly pour the strained custard over the hardened caramel without creating new bubbles.
Bake the Flan
- Prepare the water bath: Place the flan pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the outside of the flan pan. Carefully transfer the roasting pan to the oven.
- Bake the flan: Bake at 325°F for 40–45 minutes. Start checking at 40 minutes. Remove it from the oven when the custard is set but still slightly jiggly in the center.
- Cool and chill the flan: Carefully lift the flan pan out of the hot water and place it on a wire rack. Let it cool completely, then cover the pan with aluminum foil and refrigerate for at least 2 hours before unmolding.
- Unmold the flan: Slide a thin knife between the flan and the inside edge of the pan. Move the knife all the way around to loosen the flan. Place a serving plate over the pan, hold the plate and pan firmly together, then turn them over. Carefully lift off the pan.
- Garnish and serve: Top with roasted pecan halves if desired. Slice and serve with the caramel sauce.
Recipe Notes
Storage and Make Ahead
Refrigerator: Keep the pumpkin flan covered in the refrigerator for up to 4 days. Make ahead: Prepare the flan ahead of time, let it cool completely, then cover and refrigerate it. Keep it in the pan and unmold it when you’re ready to serve. Freezer: I don’t recommend freezing pumpkin flan because freezing and thawing can affect the smooth texture of the custard. Refrigeration is the better option.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
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The last few weeks have been crazy with work so we just found the time to check your beautiful posts again:)
So...Pumpkin Flan! What an interesting idea! The recipe seems a bit challenging, but we think we can manage:) Thank you dear!
We'll check the other recipes now...:):):)
xoxoxo
It seems more complicated than it really is. You can use cooked and mashed pumpkin instead of canned pumpkin.
oh wow! Your Pumpkin Pie Flan looks amazing.... I'd die to taste it!
Happy Thanksgiving!
Thanks, Marcela! Likewise.
I love flans, the creamy sweet soft texure is so pleasing to the palate
I agree with you, Raymund! I loooove its smooth, creamy texture. It is a party in the mouth!
Looks fantastic!!!
Oh my goodness Denise. I will have to make this. It sounds and looks just wonderful and I love not having a crust. Also love the idea of the pecans on top for a little crunch. YUM!
Thanks, my dear Chris! My husband is not a fan of pumpkin treats but he tried this and loved so much that he asked me to make this again. I hope you try and enjoy it. Have a Happy Thanksgiving!
Wow - Denise this looks mouthwatering! I wish I could grab a forkful! I am one of those people who are intimidated by making flan so i appreciate your step by step directions.
Hi, Shashi! I made this thinking on you. You asked me about pumpkin flan and I said to myself, sure. 🙂
I hope you can have the chance to make this one day. It is easy, tasty, and gluten-free. Wishing you a great Thanksgiving. xx
Such perfection! Such precision! Such beauty! A flan to remember 🙂 Thank you so very much for the pumpkin flan recipe which is an unheard-of one to me.
I could eat up your flan image! Yes, it is THAT good!
Hi, Nusrat! Thanks a lot.
I feel flattered because all those nice words are coming from you, a skilled photographer and food stylist.
I wish we did not leave so far from each other. I'd have invited you to eat it with us. Wishing you a wonderful day and a very Happy Thanksgiving!
What a brill way to use pumpkin in a dessert. I have never had a pumpkin flan before. It sure looks amazing, so pretty too. 🙂
Thanks a lot, Anna! It is pumpkin season/fever... LOL. I love pumpkin and await most of the year to prepare all kind of dishes and treats with it.
Move over pumpkin pie. Your flan is gorgeous, Denise!
Liz,my dear, thanks so much. Enjoy your holiday!
Flan is wonderful stuff, isn't it? Never had a pumpkin one, though -- love the idea! This is excellent. Thanks.
Hi, John! Thank you... I have always been a flan of flan and this pumpkin one is like to eat a crustless pie. Have a Happy Thanksgiving!
Flan totally is crustless pie (!)
I think so too, Francesca! It was like to eat the filling without the crust.
Denise, this looks fantastic and I'm sure it tastes even better than it looks.
Thanks, Daniela! Absolutely!!! It tastes much, much, much better than it looks...
Oh Denise! Such marvelous photos to pair with an intoxicating pumpkin dessert!
Caramel is the best thing ever!
Thanks, my dear! Yes, caramel is the best thing ever...
Gorgeous! And, for me much better than the heavy pie, which I really cannot quite understand after the Thanksgiving meal...
we will be in Brazil during Thanksgiving this year, in fact we fly to Sao Paulo tomorrow night, but I have plans to cook with a lot of pumpkins once we arrive back. It's that time of the year!
🙂
Thank you, Sally! I agree with you. After a heavy meal, light desserts are the best. I prefer my pie without crust. This is a great alternative to those who want to eat pumpkin pie yet having a less heavy treat.
Wishing a safe trip and a great time there. Happy Thanksgiving!
Your recipes are always so tempting and perfect. The consolidated recipes for thanksgiving looks amazing.
Ash, my friend, thank you so much. This is also a great treat for those who want to eat pumpkin pie yet are gluten intolerant.