Pumpkin Spice Flan

"Flan is a traditional custard-style dessert across Latin America. I've given it a seasonal twist with pureed pumpkin and pumpkin pie spices! This flan gets the pumpkin-season treatment with the additions of pureed pumpkin and pumpkin pie spices. Whip this up for the ultimate Latinx Heritage Month x October crossover recipe! "
-- @mariselmsalazar

Recipe Intro From mariselmsalazar

My recipes are not just about specifically connecting only with Hispanic or Latino folks, but people of all backgrounds who love Hispanic food and food in general. They get excited at trying something new or different. It has brought me closer to my own Hispanic culture and opened my eyes to others. It warms my heart and fires up my oven and stove to hear from folks who are curious and excited about not just the Hispanic recipes I share, but Hispanic food in general and how it has changed and evolved by being here in America. As a Panamanian immigrant-turned-American, I hold both of my heritages dearly, and I want to celebrate both – like this Pumpkin Spice Flan that unites my Hispanic and American backgrounds. The social media food community has been one of the most welcoming groups I've had the pleasure to be a part of. I am so thankful to have forged so many friendships, colleagues, and kinships through this special community.

This recipe is featured in our Special Edition Meal Plan in honor of Hispanic Heritage Month

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  • Recipe Card
Prep time 20mins
Cook time 1hr
Serves or Makes: 1 10-inch flan

Recipe Card


  • 1 cup sugar
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 3/4 cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 5 eggs


  • Step 1

    Preheat oven to 350F. In a heavy bottom pan over medium heat, caramelize sugar, stirring constantly for about 8-10 minutes. Alternatively, you may use prepared caramel sauce.

  • Step 2

    Pour caramel into the bottom of a flanera or 10-inch cake pan. Swirl to evenly coat the bottom of the pan. Set aside.

  • Step 3

    In a blender, combine evaporated milk, sweetened condensed milk, pumpkin, cinnamon and eggs. Blend about 5-10 seconds until smooth.

  • Step 4

    Pour flan mix over caramel covered pan. Place into a roasting pan and fill with water until about 1-inch full.

  • Step 5

    Bake in the oven for 1 hour or until set. A toothpick inserted into the center should come out clean.

  • Step 6

    Remove from oven and let cool for about 20 minutes. Place flan into the fridge and cool for several hours or overnight.

  • Step 7

    When ready to serve, use a knife to gently loosen the sides around the rim. Place a plate on top of the pan. With a steady hand, swiftly flip over. Remove pan. Slice and serve.