Pumpkin Flan

Flan is a favorite in our house, and Thanksgiving is a great excuse to make it.  It’s hard to go wrong with any flavor of flan.  We’ve been know to have chocolate, vanilla, cream cheese, and now is the perfect time for pumpkin.  It seems like a bit of a fussy recipe, but once you start making flan, it’s a cinch.

Pumpkin Flan

Cook Time: 1 hour

Yield: Serves 8-10


  • 1 1/4 cup sugar
  • 1/4 cup water
  • 2 TBSP honey
  • Custard
  • 1 1/4 cup whole milk
  • 1 cup heavy cream
  • 1 1/2 cups pumpkin (pureed)
  • 5 eggs
  • 2 egg yolks
  • 3/4 cup sugar
  • 1 1/2" piece of ginger, grated (microplane is the easiest tool to use for this)
  • 2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp salt


  1. I use an 8" cake pan as the baking pan for this dessert.
  2. Place the caramel ingredients in a heavy bottom saucepan. Heat on medium until sugar melts and is bubbly. It's better not to stir, but you can swirl the whole pan. When the melted sugar (caramel) turns golden, remove from heat immediately and pour into the bottom of the baking pan. It will harden. Watch the sugar carefully after it's melted because it can go from golden to burned pretty quickly. I've remade this on more than one occasion.
  3. In a small saucepan heat milk and cream together. Bring just to a boil and remove from heat.
  4. Heat oven to 325°. You'll have to place the flan pan in a pan of water (a water bath) to bake it, so you need to get that ready too.
  5. In a large bowl, whisk together the remaining ingredients.
  6. Beat the milk and cream into the pumpkin mixture.
  7. Pour the mixture through a mesh strainer to remove lumps.
  8. Pour into baking pan with caramel.
  9. Place the flan pan into the larger pan of water in the oven. The water should not come up more than halfway on the sides of the flan pan.
  10. Cover the flan pan with foil.
  11. Bake 60-65 minutes.
  12. Cool flan and place in fridge. Let it sit overnight in fridge, if possible.
  13. To remove from pan, run knife around edge. Dip pan in hot water bath, invert onto platter. The caramel is runny, so have a platter with a slight lip. Some of the caramel will remain stuck in the pan. To clean the pan, just soak it in water and the sugar dissolves.