Pumpkin Pie Flan Recipe (2024)

Published: Nov 17, 2014 · Modified: Jun 13, 2022 by Denise Browning · "Post may have affiliate links so I earn a commission at no extra cost to you."

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A step-by-step, delicious and easy Pumpkin Pie Flan recipe (pudim de abóbora) infused with spices, to celebrate the season. It's gluten-free!

It's time for a global dessert: the timeless, creamy, smooth, and easy Pumpkin Pie Flan recipe, known in Brazil as Pudim de Abóbora.Is your mouth wateringyet? Well,mine is-- big time!!!!

I get super excited just thinking about this pumpkin flan. Why is that? Well, this is one of those treats that has the power to transport me home...

It is all that one could ever hope for from a treat and more... It's rich and very, very comforting!!!

My maternal grandmother used to make one of the best flans ever. I grew up eating both the traditional version (crème caramel) and flavored ones such ascoffee flan, chocolate flan (brigadeirao), sweet potato flan, dulce de leche, yucca, corn, and of course, pumpkin pie flan.

I am telling you, this is a great falldessert, and also a happy surprise for Thanksgiving. It is like having pumpkin piebut without the crust -- and by the way, a great alternative for those who are gluten-intolerant.

Ah, one more thing... Don't you be worried or intimidated. Contrary to what some may say, flan is an easy dessert to prepare -- just follow the step-by-step instructions and you will be just fine... really!!!

All you have to do is prepare the caramel sauce (place ingredients in a pan and let them take on color) ,blend all the flan ingredients in a blender, skim off the bubbles, and bake.

There is no mystery!!! The most important thing is to NOT OVERBAKE. This is why the recipe includes the time and temp... See? Easy peasy!!!

For more THANKSGIVING RECIPES, check out our 35 Thanksgiving Recipes post, which includes suggestions ranging frombreakfast to the main meal, and even leftovers!

Table of Contents

1 HOW TO MAKE EASY PUMPKIN FLAN RECIPE
2 EASY PUMPKIN FLAN RECIPE STORAGE:
3
4 Easy Pumpkin Pie Flan (Pudim de Abóbora)

HOW TO MAKE EASY PUMPKIN FLAN RECIPE

Preheat oven to 325° F.

Prepare the caramel sauce: Have a 9-inch round, dark, deep baking pan ready to pour the sauce in, once the caramel is done.

Place all the caramel sauce ingredients in a small saucepan and let them dissolve together over medium-high heat, without stirring. If sugar crystals form on the sides of the pan, brush the sides with a pastry brush dipped in a little water.

Now and then, gently swirl it around to lightly mix it. It will start turning color in about 8 to 10 minutes.

Once it reaches a dark amber color, remove from heat. Working quickly and carefully, pour enough caramel to thoroughly coat the bottom of the baking pan. Using kitchen gloves (pan will be hot), swirl around bottom and sides to coat evenly. Set aside to cool and harden.

(SEE MORE OF THE RECIPE BELOW)

EASY PUMPKIN FLAN RECIPE STORAGE:

You can make this pumpkin flan ahead and store covered in the fridge for up to 4 days. Do not freeze otherwise would alter flan texture!

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5 from 9 votes

Easy Pumpkin Pie Flan (Pudim de Abóbora)

A step-by-step, delicious and easy Pumpkin Pie Flan recipe (pudim de abóbora) infused with spices, to celebrate the season.

Course:Dessert

Cuisine:Brazilian

Keywords:dessert recipes, easy flan, easy flan recipe, pumpkin flan, pumpkin flan recipe, pumpkin pie flan

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 people

Calories409 kcal

Author Denise Browning

Cost $ 1.50 per person

Equipment

Ingredients

For the caramel sauce:
1 cup granulated sugar
½ cup water
Fresh juice of ½ lime
2 tablespoons light corn syrup
For the pumpkin pie flan:
1 can Sweetened Condensed Milk 14 oz., Nestlé or other brand
1½ cups whole milk or evaporated milk 12 fl.oz.
1 cup 100% canned pure pumpkin Libby or other brand
5 large eggs
1 teaspoon pure vanilla extract
1 teaspoon ground pumpkin pie spice you can use only ground cinnamon if desired
¼ cup roasted pecan halves optional

Instructions

Preheat oven to 325° F.
To prepare the caramel sauce: Have a 9-inch round, dark, deep baking pan ready to pour the sauce in, once the caramel is done.
Place all the caramel sauce ingredients in a small saucepan and let them dissolve together over medium-high heat, without stirring. If sugar crystals form on the sides of the pan, brush the sides with a pastry brush dipped in a little water.
Now and then, gently swirl it around to lightly mix it. It will start turning color in approximately 8 to 10 minutes.
See Also
No Knead Pizza Crust Recipe • The Prairie Homestead Maple Apple Pie Recipe Blueberry Cream Cheese Breakfast Braid {The ultimate EASY Crescent roll recipe!}'Chorizo', Apple & Chard Spicy Skillet Supper - A Vegetarian Recipe - food to glow
Once it reaches a dark amber color, remove from heat. Working quickly and carefully, pour enough caramel to thoroughly coat the bottom of the baking pan. Using kitchen gloves (pan will be hot), swirl around bottom and sides to coat evenly. Set aside to cool and harden.
Meanwhile, prepare the pumpkin pie flan: Place sweetened condensed milk, whole milk (or evaporated milk if you are using it instead), pumpkin, eggs, vanilla, and spice in a blender and cover tightly. Blend mixture well until smooth.
Skim off bubbles from the blender mixture and then gently pour the flan mixture through a fine sieve and into a separate, empty bowl.
Please, be careful when pouring to avoid creating bubbles. If necessary, use a spoon to help mixture pass through the sieve. Bits from the pumpkin purée and spices will be trapped on the sieve -- preventing them from interfering with the smoothness of the flan.
Skim off bubbles and pour mixture on top of hardened caramel (pie plate will be almost full). Place a large roasting pan in the preheated oven, position flan baking pan in the center of the roasting pan, and then, pour hot water into the large roasting pan to about halfway up the height of the flan pan.
Bake pumpkin pie flan 40-45 minutes, or until only slightly jiggly. NOTE: Mine was ready in 40 minutes!
Using kitchen gloves, remove flan from water and place on wire rack to cool completely.
Cover with aluminum foil and refrigerate for at least 2 hours to up to 2 days.
Before serving, run a thin knife gently around the edges, place a serving plate (one that can hold the caramel) on top of the flan pan, and invert the pan onto serving dish.
Pumpkin pie flan can be garnished on top with roasted pecan halves, if desired. Enjoy!

Nutrition

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

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About Denise Browning

Hi! I'm Denise Browning, a professional chef and cookbook author. My mission is to help you cook budget-friendly, healthy global meals for your family with some occasional splurges. They are sure to bring a lot of excitement to your table! More About Me.

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Reader Interactions

Comments

Little Cooking Tips says
December 10, 2014 at 10:48 am

The last few weeks have been crazy with work so we just found the time to check your beautiful posts again:)
So...Pumpkin Flan! What an interesting idea! The recipe seems a bit challenging, but we think we can manage:) Thank you dear!
We'll check the other recipes now...:):):)
xoxoxo
Reply
- Denise Browning says
  December 10, 2014 at 11:46 am
  It seems more complicated than it really is. You can use cooked and mashed pumpkin instead of canned pumpkin.
  Reply
marcela says
November 27, 2014 at 9:06 pm
oh wow! Your Pumpkin Pie Flan looks amazing.... I'd die to taste it!
Happy Thanksgiving!
Reply
- Denise Browning says
  November 28, 2014 at 8:41 am
  Thanks, Marcela! Likewise.
  Reply
Raymund says
November 24, 2014 at 2:39 am

I love flans, the creamy sweet soft texure is so pleasing to the palate
Reply
- Denise Browning says
  November 24, 2014 at 7:41 am
  I agree with you, Raymund! I loooove its smooth, creamy texture. It is a party in the mouth!
  Reply
  See Also
  Southern Lemon Chess Pie Recipe
Mi Vida en un Dulce says
November 23, 2014 at 5:20 pm
Looks fantastic!!!
Reply
Chris @ The Café Sucré Farine says
November 21, 2014 at 12:28 am
Oh my goodness Denise. I will have to make this. It sounds and looks just wonderful and I love not having a crust. Also love the idea of the pecans on top for a little crunch. YUM!
Reply
- Denise Browning says
  November 21, 2014 at 9:05 am
  Thanks, my dear Chris! My husband is not a fan of pumpkin treats but he tried this and loved so much that he asked me to make this again. I hope you try and enjoy it. Have a Happy Thanksgiving!
  Reply
Shashi RunninSrilankan says
November 20, 2014 at 11:44 am
Wow - Denise this looks mouthwatering! I wish I could grab a forkful! I am one of those people who are intimidated by making flan so i appreciate your step by step directions.
Reply
- Denise Browning says
  November 20, 2014 at 8:45 pm
  Hi, Shashi! I made this thinking on you. You asked me about pumpkin flan and I said to myself, sure. 🙂
  I hope you can have the chance to make this one day. It is easy, tasty, and gluten-free. Wishing you a great Thanksgiving. xx
  Reply
Nusrat Azim says
November 20, 2014 at 12:18 am

Such perfection! Such precision! Such beauty! A flan to remember 🙂 Thank you so very much for the pumpkin flan recipe which is an unheard-of one to me.
I could eat up your flan image! Yes, it is THAT good!
Reply
- Denise Browning says
  November 20, 2014 at 7:50 am
  Hi, Nusrat! Thanks a lot.
  I feel flattered because all those nice words are coming from you, a skilled photographer and food stylist.
  I wish we did not leave so far from each other. I'd have invited you to eat it with us. Wishing you a wonderful day and a very Happy Thanksgiving!
  Reply
Anna @ shenANNAgans says
November 19, 2014 at 6:42 pm
What a brill way to use pumpkin in a dessert. I have never had a pumpkin flan before. It sure looks amazing, so pretty too. 🙂
Reply
- Denise Browning says
  November 19, 2014 at 7:44 pm
  Thanks a lot, Anna! It is pumpkin season/fever... LOL. I love pumpkin and await most of the year to prepare all kind of dishes and treats with it.
  Reply
Liz says
November 19, 2014 at 5:35 pm
Move over pumpkin pie. Your flan is gorgeous, Denise!
Reply
- Denise Browning says
  November 19, 2014 at 7:41 pm
  Liz,my dear, thanks so much. Enjoy your holiday!
  Reply
John@Kitchen Riffs says
November 19, 2014 at 11:42 am
Flan is wonderful stuff, isn't it? Never had a pumpkin one, though -- love the idea! This is excellent. Thanks.
Reply
- Denise Browning says
  November 19, 2014 at 2:18 pm
  Hi, John! Thank you... I have always been a flan of flan and this pumpkin one is like to eat a crustless pie. Have a Happy Thanksgiving!
  Reply
francesca says
November 19, 2014 at 10:13 am
Flan totally is crustless pie (!)
Reply
- Denise Browning says
  November 19, 2014 at 10:48 am
  I think so too, Francesca! It was like to eat the filling without the crust.
  Reply
Daniela says
November 19, 2014 at 5:45 am
Denise, this looks fantastic and I'm sure it tastes even better than it looks.
Reply
- Denise Browning says
  November 19, 2014 at 8:23 am
  Thanks, Daniela! Absolutely!!! It tastes much, much, much better than it looks...
  Reply
Deb|EastofEdenCooking says
November 18, 2014 at 10:39 am
Oh Denise! Such marvelous photos to pair with an intoxicating pumpkin dessert!
Caramel is the best thing ever!
Reply
- Denise Browning says
  November 18, 2014 at 11:57 am
  Thanks, my dear! Yes, caramel is the best thing ever...
  Reply
SallyBR says
November 18, 2014 at 7:30 am
Gorgeous! And, for me much better than the heavy pie, which I really cannot quite understand after the Thanksgiving meal...
we will be in Brazil during Thanksgiving this year, in fact we fly to Sao Paulo tomorrow night, but I have plans to cook with a lot of pumpkins once we arrive back. It's that time of the year!
🙂
Reply
- Denise Browning says
  November 18, 2014 at 7:52 am
  Thank you, Sally! I agree with you. After a heavy meal, light desserts are the best. I prefer my pie without crust. This is a great alternative to those who want to eat pumpkin pie yet having a less heavy treat.
  Wishing a safe trip and a great time there. Happy Thanksgiving!
  Reply
Ash-foodfashionparty says
November 17, 2014 at 10:18 pm
Your recipes are always so tempting and perfect. The consolidated recipes for thanksgiving looks amazing.
Reply
- Denise Browning says
  November 17, 2014 at 10:27 pm
  Ash, my friend, thank you so much. This is also a great treat for those who want to eat pumpkin pie yet are gluten intolerant.
  Reply