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Pumpkin Pie Flan

Scott Phillips

Servings: 8

Pie-spiced pumpkin turns this classic caramel-covered Spanish custard into a Thanksgiving-worthy dessert. This recipe is excerpted from the cookbook The Food You Crave.


  • Nonstick cooking spray
  • 2/3 cup granulated sugar
  • 1/2 cup whole milk
  • 1/4 cup evaporated milk
  • 2 large eggs
  • 2 large egg yolks
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 3/4 cup canned solid-pack pumpkin

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 31.5
  • Fat (g): 3.5
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 1.2
  • Cholesterol (mg): 110
  • Sodium (mg): 35
  • Carbohydrates (g): 16
  • Fiber (g): 1
  • Protein (g): 3.5


  • Heat the oven to 350°F. Arrange eight 4-oz. ramekins in a 9 x 13-inch baking pan. Coat the ramekins lightly with cooking spray.
  • In a small saucepan, heat 1/3 cup of the sugar over medium heat, stirring constantly, until it melts and forms a medium-brown caramel, about 7 minutes. Working quickly, transfer 2 tsp. of the caramel to each ramekins, swirling as soon as you spoon in the caramel (it will harden quickly). Set aside.
  • Combine the whole milk and evaporated milk in a medium saucepan over medium heat until warm. Reduce the heat to a low simmer and keep warm.
  • Meanwhile, bring 4 cups water to a boil and keep hot.
  • Whisk together the whole eggs, egg yolks, the remaining 1/3 cup sugar, the vanilla, cinnamon, and nutmeg in a medium bowl. Fold in the pumpkin, then fold the pumpkin mixture into the warm milk mixture. Divide the filling among the ramekins, then place the baking pan in the oven. Pour the hot water into the baking pan until it reaches halfway up the sides of the ramekins. Bake until the flans are just set, 35 to 40 minutes. Let cool completely.
  • Place a dessert plate on top of each ramekin and invert; the flan should slide out and syrup should flow onto the sides of the dish.

Make Ahead Tips

The flans may be baked, cooled, and plated several hours ahead, covered with plastic wrap, and refrigerated.


Rate or Review

Reviews (2 reviews)

  • user-42582 | 12/30/2014

    I made this on Thanksgiving as my mom has a gluten allergy. I got rave reviews. I normally am not a big crme brulee or pumpkin pie fan and even I liked it.... there were no leftovers, due to the fact that the extra ones were quickly grabbed and taken home by my guests.

  • fortkcook | 10/16/2012

    Disappointed with this one. Not the traditional silky texture of a flan, but more mealy and fluffy. Even just doing the regular pumpkin pie filling recipe minus the crust would have been preferable in terms of taste and texture. Should point out that I baked this at a relatively high altitude (4200 feet) -- maybe worth another shot at sea level.

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