Pumpkin Flans

Pumpkin Flans Recipe

Flans are an elegant dessert to serve family and friends, and they are not that difficult to make. My tasty pumpkin flan is a rich pumpkin-infused custard that is gently baked, cooled, and inverted on a dessert plate. They make a lovely presentation for holidays & special occasions.

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Recipe Information

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Total Time

55 Minutes

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      • 2/3 Cup Granulated Sugar
      • 1/2 Cup Milk
      • 1/4 Cup Evaporated Milk
      • 4 Cups Water
      • 4 Large Eggs (2 Whole, 2 Yolks)
      • 1 Teaspoon Vanilla Extract
      • 1/2 Teaspoon Grated Nutmeg
      • 1 Teaspoon Ground Cinnamon
      • 3/4 Cup Pumpkin Puree (Not Pumpkin Pie Filling)


  1. In a large baking pan, arrange small 8 lightly greased ramekins. Meanwhile, preheat the oven to 350 degrees.
  2. In a small saucepan over medium heat, add 1/3 cup sugar and stir constantly until it melts and forms a golden-brown caramel, about 8 minutes. Dollop 2 tablespoons of the caramel to the bottom of each ramekin (the caramel will set up quickly - this is ok). Set aside.
  3. In another small saucepan over medium heat, combine the milk & evaporated milk, stirring until warm. Reduce heat to low and allow mixture to gently simmer. In another saucepan bring the water to a rapid boil.
  4. Meanwhile, in a bowl, whisk the whole eggs, yolks, remaining sugar, vanilla, nutmeg & cinnamon until combined. Fold in the pumpkin puree, and slowly stir in the milk mixture. Fill each ramekin, about 3/4 full with this mixture.
  5. Transfer the baking dish to the oven, and fill with the boiling water. Bake for about 40 minutes or until the flans are set. Allow to cool for 30 minutes to 1 hour before serving.
  6. To serve, invert a ramekin over a small dessert plate, the flan should slide out easily.

Nutrition & Cost Facts


125 kcal


20 g


3 g


4 g

Cost Per Serving


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