This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Pumpkin flan gets a bold twist with rum-spiked caramel and warm autumn spices. Cream cheese makes the custard extra rich and silky, while pumpkin purée deepens the flavor. This recipe started as our Flan Napolitano, then took a seasonal turn with pumpkin, warm spices, and a hint of rum in the caramel.
For another silky, caramel-kissed dessert, try my classic caramel custard.
Here’s Why This Pumpkin Flan Recipe Works
Caramel that does more than shine: It sets in the bottom of the pan, then transforms into a rich, amber sauce that slides over every slice of flan.
Cream cheese for extra creaminess: Adds a subtle tang and velvety texture, giving the custard more body without making it dense.
Pumpkin made simple: Canned pumpkin puree adds deep, earthy flavor and a smooth consistency. No peeling, chopping, or excess liquid to throw off the bake.
Water bath for perfect custard: Gentle, even heat prevents curdling, cracks, or grainy texture, leaving the flan silky and smooth from edge to center.
If you love pumpkin desserts, our Costco Pumpkin Pie recipe is another easy make-ahead favorite.
Recipe Tips
Blend just until smooth: Overmixing introduces excess air, which creates unwanted bubbles in the baked custard.
Strain the custard: It’s one extra step, but it ensures a silky texture without surprise bits or lumps.
Handle caramel with care: Caramel gets hot enough to cause severe burns. Pour it into the pan slowly, swirl to coat quickly before it sets, and keep your hands away from the steam and splatter.
Bake until it jiggles: The center should have a gentle wobble, similar to set gelatin, for the perfect creamy finish.
Chill overnight: This resting time lets the custard fully set, the caramel liquefy into the sauce, and makes unmolding easy.
For more pumpkin desserts with a creamy twist, try our Pumpkin Mousse or Pumpkin Caramel Cheesecake.
Pumpkin Flan
Pumpkin flan keeps the creamy custard and glossy caramel of the classic, with pumpkin and warm spices for a seasonal twist. Make it a day or two ahead, and it’ll be perfectly set, sauced, and ready to serve without any last-minute work.
Pin this now to find it later!
Pin It
Pumpkin Flan
If you make this recipe, please leave a star rating and comment.
Ingredients
Caramel Syrup
- 1 cup granulated sugar
- ⅓ cup water
- pinch salt
- 2 tablespoons rum
For the Flan
- 8 ounces cream cheese
- 1 can sweetened condensed milk, 14 ounce can
- 1 can evaporated milk, 12 ounce can
- 1 cup pumpkin puree
- ½ cup granulated sugar
- 5 egg yolks, whisked briefly with a fork
- 1 large egg, whisked briefly with a fork
- 1 tablespoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice, see notes if you don’t have this spice
- pinch salt
Instructions
Make the caramel syrup:
- Preheat the oven to 325°F and have a 9-inch cake pan ready next to your workspace so you can pour in the caramel as soon as it’s done.
- Place a small saucepan over medium heat. Add the sugar, water, and salt, and stir gently until the sugar dissolves and the mixture comes to a boil. After the sugar has melted, stir only occasionally to prevent hot spots. Continue cooking until the caramel turns a light amber to medium brown. Remove from the heat, then slowly and carefully stir in the rum. It will bubble and release a lot of steam. The alcohol will cook off, leaving only the rum flavor.
- Pour the caramel into the bundt pan and carefully swirl to coat the bottom and sides. Avoid contact with the hot caramel. Set the pan aside to cool while you prepare the custard.
Make the custard:
- Bring two quarts of water to a boil and let it simmer while you make the custard. You will use the hot water for the water bath.
- Add the remaining ingredients to a food processor or blender. Blend or process just until the ingredients are smooth and well combined. Strain the mixture through a fine mesh that has been set over a large bowl. Toss out any egg particles or lumps that collect in the strainer.
- Slowly pour the mixture over the caramel in the cake pan. Place the pan in a larger pan for a water bath. (A turkey roasting pan works well).
- Add boiling water to the larger pan, being careful not to get water inside the flan.
- Cover the top of the flan with fin foil and bake for 50 to 60 minutes or until the edges look set. (The center will still look slightly jiggly.)
- Remove the pans from the oven then remove the cake pan from the water bath. Allow the flan to cool down to room temperature for 1 to 2 hours then transfer it to the refrigerator for at least 4 hours (preferably overnight). The flan will continue to set as it cools down.
- When the flan has completely set, run a knife around the edges of the bundt pan and invert it on a serving plate and shake it gently to loosen it.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I’ve made this a number of times and it’s always a hit! But be warned, prep time is not a mere 10 minutes! Worth the work though.
Thanks for the comment, you are right about the prep time. I updated the recipe card. Thanks for pointing that out.