Cuban Pumpkin Flan

Nothing screams fall like pumpkin. And this flan, or flan de calabaza as we call it, is the perfect fall dessert that everyone will love. 


  • 1 cup sugar
  • 1 12 oz can evaporated milk
  • 1 12 oz can sweetened condensed milk
  • 1 15 oz can pumpkin puree
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • pinch of salt


  1. Preheat oven to 350F.
  2. Heat the sugar in a saucepan over medium heat until it caramelizes. Mix it a few times to help it melt evenly. Once it's brown, immediately remove from heat and pour into a 9-inch round pan. Set aside.
  3. Beat the eggs lightly in a bowl and add the remaining ingredients. Stir well.
  4. Pour the flan mixture into the pan with the caramel sauce.
  5. Make the water bath by placing the flan dish into a large roasting pan and pouring water into the roasting pan (not the flan) until it reaches halfway up the side of the flan dish.
  6. Bake uncovered for 45 minutes to 1 hour, or until it is set. You can insert a toothpick to check if it comes out clean.
  7. Let flan cool and refrigerate overnight.
  8. Unmold by running a knife along the edge of the pan and carefully invert onto a large platter.


Remember to keep an eye on the caramel and don't over mix the flan.