Pumpkin Flan


  • Cooking spray
  • 3/4 cup sugar
  • 1/2 cup whole milk
  • 1/4 cup evaporated milk
  • 2 eggs
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon ground cinnamon
  • 1 cup pumpkin puree


  • Serving Size: 8
  • Cook time: 1 Hour and 15 Minutes

Celebrate the Fall season with a sweet treat that is full of those yummy autumn flavors. 


  • Preheat your oven to 350 degrees.
  • Arrange 8, 4-ounce ramekins inside your baking pan.
  • Spray ramekins with cooking spray.
  • Heat 1/2 cup sugar in a small saucepan over medium heat, stirring constantly, until the sugar melts and forms a medium-brown caramel. 
  • Put 2 teaspoons of caramel to each of the ramekins. 
  • Swirl the caramel in the ramekin right away and set aside.
  • Combine the milk and the evaporated milk in a small saucepan over medium heat until it’s warm. 
  • Reduce heat to a simmer and keep milk warm. 
  • Boil 4 cups of water to a boil and keep hot.
  • Whisk together the eggs, egg yolks, 1/4 cup of sugar, vanilla, nutmeg and cinnamon.
  • Mix the pumpkin into the egg mixture and fold into evaporated milk. 
  • Put the filling in the ramekins and place the baking sheet in the oven. 
  • Pour the hot water into the baking pan until it reaches the halfway point of the ramekins. 
  • Bake for 40 minutes. 
  • Let cool. 
  • Place a dessert plate on top of each ramekin and flip the ramekin over, the flan will slide out alongside the syrup.