Celebrate the Flavors of Fall with Pumpkin Flan

Celebrate the Flavors of Fall with Pumpkin Flan

Well, hello fall! We’re so happy you’re back. We’re delighted to welcome in cooler temperatures, changing colors, lots of pumpkins, and the delicious spicy flavors of the season. Bring on the pumpkin spice everything!

This flavorful Pumpkin Flan is Rubio’s take on the pumpkin spice craze and a delicious twist on flan – a caramel custard dessert that’s popular in Mexico. It’s a nice change from traditional pumpkin pie and an easy recipe that belongs on everyone’s fall baking list. Full of caramel and pumpkin spice, Pumpkin Flan tastes like fall, and it smells amazing as it bakes.

Pumpkin Flan with Toasted Pumpkin Seeds

Serves 6-8


  • 1 cup granulated sugar
  • 3 tablespoons granulated sugar
  • ¼ cup (2 oz.) water
  • 5 large eggs – Pasture raised recommended
  • 2 teaspoons of vanilla extract
  • 2 teaspoons Pumpkin Pie Spice – McCormick Brand recommended
  • 1 can (15 oz.) of Pumpkin – Libby Brand recommended
  • 1 can (12 oz.) Evaporated Milk – Nestle brand recommended
  • 1 can (14 oz.) Sweetened Condensed Milk – Nestle or Eagle brand recommended
  • Pinch of Sea Salt
  • 3/4 cup (2 oz.) roasted and salted Pepitas


      1. Using a saucepan, heat 1 cup of granulated sugar and water over medium heat, stirring constantly, until the sugar melts and forms a medium-brown, amber color caramel, about 8 minutes. If you are using a candy thermometer, remove the pan from the heat at 370°F. Pour the caramel into a ten inch round, two inch tall cake pan. Swirl around the base until the bottom is completely coated. Set aside for ten minutes.
      2. Preheat oven to 350°F.
      3. Using a blender, combine eggs, vanilla extract, 1 tsp of Pumpkin Pie Spice, 3 tbsps of granulated sugar, evaporated milk, sweetened condensed milk and a pinch of sea salt. Mix until smooth about 1 minute.
      4. After the caramel has set in the cake pan for ten minutes, pour the mixture from the blender into the cake pan. Place the cake pan in a larger baking dish. Pour hot water into the outer baking dish until it reaches half way up the cake pan. Bake for 1 hour and cover with foil after 30 minutes to prevent the top from browning.
      5. Remove from oven and run a knife around the perimeter of the flan. The flan should be loose, and you’ll see some of the liquid caramel come up the sides. Using a large plate with a lip, place it over the cake pan and quickly flip. Gently lift the cake pan off the flan. Top with pepitas.
      6. Allow the flan to rest for 15 minutes before serving.