Pumpkin Flan

A pumpkin flan with a sweet drizzle and a slice missing.



Active Time:

15 minutes

Total Time:

5 hours


  • 1 cup sugar
  • 1/4 cup water
  • 1 (12-oz) can evaporated milk
  • 1 (14-oz) can sweetened condensed milk
  • 1 (15-oz) can pumpkin
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon


Preheat oven to 350°F. Combine sugar and water in small bowl; stir to blend into wet sand-like mixture. Pour into small saucepan on medium; cook without stirring 4–5 minutes or until golden. Reduce heat to low; simmer 2–3 more minutes or until caramel-colored.

Pour sugar mixture into the bottom of a deep, 10-inch pie pan. Carefully swirl caramel to coat bottom of pan (pan may be very hot).

Combine remaining ingredients and whisk until blended and smooth; pour into pie pan. Place in large roasting pan. Fill roasting pan with about 1 inch of warm water.

Bake flan 50–60 minutes or until a knife inserted in the center comes out clean. Remove pie pan from water bath and cool on a wire rack 30 minutes, then chill 3 hours. Run a small spatula or knife between edge of flan and pan. Invert on a serving plate and shake gently to release; slice and serve.

Nutritional Information

CALORIES (per 1/8 recipe) 390kcal; FAT 11g; SAT FAT 6g; TRANS FAT 0g; CHOL 145mg; SODIUM 150mg; CARB 61g; FIBER 2g; SUGARS 59g; PROTEIN 12g; VIT A 140%; VIT C 4%; CALC 30%; IRON 6%

Source: Publix Aprons® recipe