Flan de Calabaza (Cuban-Style Pumpkin Flan)
Flan de queso has always been a family favorite at our Cuban table. That glossy caramel and creamy custard never fails to impress. But this flan de calabaza… uff que rico me quedo. Seriously.
This Cuban-style pumpkin flan is like if a pumpkin pie and a classic Cuban flan had a baby. Creamy, rich, and perfectly spiced with cinnamon, ginger, and nutmeg. It’s chef’s kiss! 🍮
My sister dropped by my house as I was photographing this recipe for you and she took some flan home with her. My nephew later sent me a voice text saying, “Tia, the flan was super delicious exclamation point, exclamation point.” Best text ever!
Now, don’t just take his word for it, let me show you how to make it!
Recommended For This Recipe
9 Inch Cake Pan
I love this cake pan because it is made of heavy gauge aluminized steel to provide even heat distribution and consistent baking results. PLUS it’s dishwasher safe!
How To Make Flan De Calabaza
I’ve made dozens of flan recipes over the years, but this pumpkin version is one of my family’s favorites. I actually thought it would be too dense at first since I added an entire 15 ounce can of pumpkin puree. But I gotta say… I was IMPRESSED.
This flan de calabaza has a pudding-like, creamy consistency with tons of real pumpkin flavor (not pumpkin spice, I’m not a fan 🙅🏻♀️). It’s the perfect dessert for the Fall season (or whenever the craving strikes). The full recipe is below!
🍮 P.S. I tried using a 1.5 qt flanera for this pumpkin flan (as one does for flan) but the mixture did not fit. That’s why I opted for a 9-inch cake pan and it worked perfectly!
🎃 Btw, a jiggly flan is what we want! If the outer rims look set but the middle jiggles like Jell-O when you gently shake the pan, the flan is done. Don’t over bake it. The flan will continue to set as it cools at room temperature. The rest of the process continues in the fridge as it chills. If it is watery meaning it is not jiggly but liquidy, continue to bake for 5-10 minutes until no longer liquidy.
If your family reacts anything like mine did, be ready for seconds. And if you want to keep the fall baking vibes going with a batch of pumpkin chocolate chip cookies. They’re soft, spiced, and perfect for using up that other can of pumpkin purée you have in the pantry!
Flan de Calabaza (Classic Cuban Pumpkin Flan)
Ingredients
- 1 cup granulated sugar
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 15 ounces pumpkin purée, (Libby's is the best brand)
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- Pinch of salt
Instructions
- In a saucepan, melt sugar over medium-high heat, stirring constantly to prevent burning until it turns an amber color. Don’t walk away. Sugar can burn so easily.
- Once you get liquid gold, remove it from the heat and pour the caramel into a 9-inch round cake pan, moving it around to coat the bottom of the pan.
- Preheat the oven to 350°F.
- Make sure all your ingredients are at room temperature. In a high-speed blender, add sweetened condensed milk, evaporated milk, pumpkin purée, eggs, vanilla, spices, and salt. Blend until smooth.
- Pour the milk mixture over the set caramel in the round pan.
- Place the cake pan in a large roasting pan. Carefully fill the roasting pan with about 2 inches of hot water.
- Bake the flan for 60 minutes or until the center is just set. If the outer rims look set but the middle jiggles like Jell-O when you gently shake the pan, the flan is done.
- If it is watery meaning it is not jiggly but liquidy, continue to bake for 5 minutes until no longer liquidy. Remember jiggly is OK. It's what we want. Do not over bake or you run the risk of it getting a rubbery texture. The flan will continue to set as it cools and the rest of the 'setting' process will continue in the fridge.
- Carefully remove the pan from the water bath and allow it to cool at room temperature. Place the flan in the fridge for at least 4 hours or overnight so the flan can fully set.
- Remove the pan from the fridge. Run a knife around the sides of the round pan to slightly loosen the flan.
- Place a large plate on top of the round pan and invert the pan (flip it over) so the flan transfers onto a large plate. Slice, serve, and enjoy!
I made this today. I don’t know what happened – after 55 minutes it was still watery. After another 10 minutes it was firm around the edges – about 1/2 inch Flavor good. The only thing I did extra was strain before putti9ng i9n oven. Will try again. But maybe just 4 eggs and ONLY strain the eggs.
Hi! You definitely don’t want to over bake it so overall, the outer rim of the flan should look set while the middle jiggles like Jell-O. That’s how you know it’s cooked but not over cooked. The rest of the process is done in the fridge where it will fully set. No straining needed! :)