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The New (and Easier!) Pumpkin Pie: Pumpkin Flan

Posted Thu, Oct 18, 2007, 5:57 pm PDT
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Looking for an easier, less predictable take on pumpkin pie? Pumpkin flan is it! One of the most popular desserts I make, it takes the cake as my all-time favorite flan. It comes courtesy of Douglas Rodriguez, the highly creative chef of Cuban descent, who more than anyone else has pioneered the Nuevo Latino cuisine movement in America through his cookbooks and restaurants, including De La Costa in Chicago, Alma de Cuba in Philadelphia, Deseo in Scottsdale, and Ola in Miami. 

Douglas was kind enough to share this amazingly delicious recipe for my book, The Magical Melting Pot. It's perfect this time of year and always seems to disappear in a flash. Enjoy!

Pumpkin Flan

(makes 8-10 servings)

1 cup sugar (for the caramel sauce)

8 ounces canned pumpkin

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

8 eggs

3 tablespoons sugar

1. Preheat oven to 375 degrees.

2. To make the caramel, place the cup of sugar in a heavy-bottomed saucepan and cook, stirring constantly, over medium heat until it melts and turns a light amber color (about 15 to 20 minutes). Pour the caramel into a 2-quart baking dish, two 8" x 4" loaf pans, or 8 8-ounce individual ramekins. Immediately tilt the caramel so it completely covers the bottoms and a little way up the sides. Set aside. 

3. In a large bowl, beat the eggs well with a large wire whisk. Then whisk in the sugar and then the canned pumpkin. Gradually add the sweetened condensed milk, the evaporated milk, and the 3 tablespoons of sugar.

4. Pour the mixture into the baking dishes.  

5. Place the pans or ramekins in a larger baking dish that's filled halfway up the sides with water. Bake at 375 degrees for 15 minutes. Reduce the heat to 350 degrees and bake for about 30 minutes more, or until a knife inserted comes out clean. If making individual size servings, they will be done sooner. Remove from the oven and let cool completely. 

6. To serve, run a knife around the inside edges of the pans or ramekins and invert onto a serving platter or individual plates. The pumpkin custard will have a delicious caramel sauce. 

Adapted from Douglas Rodriguez

For more recipes, visit www.magicalmeltingpot.com 

Average (39 Ratings): 3.5 out of 5 stars

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14 Comments

  • 1. Posted by lorena a on Sat, Oct 20, 2007, 3:33 pm PDT

    I have never try this flan before-but I'll try it, it sounds delicious!

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  • 2. Posted by wendykbg74 on Sat, Oct 20, 2007, 3:49 pm PDT

    the recipe says after beating the eggs to whisk in the sugar, then after the milks add the 3 T. sugar that was listed in the recipe, was an amount of sugar left out of the recipe or was it a typo?

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  • 3. Posted by Maria C on Sat, Oct 20, 2007, 4:49 pm PDT

    I ate this flan before, but I would like to try the recepy, thanks....Maria

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  • 4. Posted by Rin on Mon, Oct 29, 2007, 11:47 am PDT

    wendy... sugar is listed 2 times in the ingredients.

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  • 5. Posted by Rin on Mon, Oct 29, 2007, 11:48 am PDT

    oh wait I see what you mean wendy.... hmmm I'm thinking they didn't mean to put the sugar in after the milk.

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  • 6. Posted by Suzie S on Thu, Nov 22, 2007, 1:20 am PST

    I tride to make this and it didn't turn out at all! I followed the directions but the flan was so liquidy, I baked it for more than an an hour and a half and it still hadn't set up. I finally gave up.

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  • 7. Posted by Lisbeth c on Sat, Dec 08, 2007, 1:56 pm PST

    I would like another person that has tried this rescipe to respond before I attemp something that isn't really isn't a gppd dosh

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  • 8. Posted by snoopy on Tue, Mar 04, 2008, 10:52 pm PST

    I have another kind of recipe for pumpkin flan or flan de calabaza: ingredients: 2 pounds of pumpkin, 2 eggs,2 tablespoon of corn starch, 1 can(14ounces) of sweetened condensed milk,1 stick of cinnamon and 1teaspoon of vanilla (optional). cook the pumpkin in water with the cinnamon until soft,drain the pumpkin(reserve 2tablespoon of the water) and reduce the pumpkin to puree, beat the eggs well and add to the puree.Mix well the corn starch with the 2tbp of water and add to the pumpkin, gradually add the sweetened condensed milk,mix well.Pour the mixture in the baking dish. Maintain step 1,2,step 3 doit with my ingredients and follow my directions, and continue with the step 4,5 and 6. bon apetite, and sorry for my inglish, recipe from Cuba.

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  • 9. Posted by snoopy on Tue, Mar 04, 2008, 10:59 pm PST

    dont add sugar to the mix is enough with the condensed milk, only use the cup of sugar for de caramel sauce ,

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  • 10. Posted by snoopy on Tue, Mar 04, 2008, 11:10 pm PST

    dont add the 3 tbp of sugar to the mix is enough with the sweetened condensed milk , only maintain the cup of sugar for the caramel sauce.

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  • 11. Posted by xxjustalonerxx on Sun, Apr 27, 2008, 9:27 pm PDT

    sounds so good!!!!

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  • 12. Posted by Bethany on Sat, May 03, 2008, 1:49 pm PDT

    The hardest part is the caramel making. It was always a problem for me. But if it was me, I would use a little bit of vanilla and some cinnamon because whats a pumpking pie without those 2 ingredients? but overall this sounds delish!

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  • 13. Posted by net_seiren on Wed, Nov 18, 2009, 7:28 pm PST

    This is REALLY good, but the caramel is tough to get right. I've tried it twice and have cooked the sugar too long because it hardens almost immediately after I pour it into the ramekins. But, that won't stop me from making it again; it's very, very tasty!

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  • 14. Posted by idsouza14 on Wed, Nov 18, 2009, 9:59 pm PST

    I ENJOYED PREPARE IT. BUT USED SOME VAN1LLA AND CINNAMON STICK POWDER, OH ! VERY VERY TASTY.

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