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This pumpkin cream cheese flan is rich, creamy, perfectly spiced, and topped with homemade caramel sauce! It’s one of those desserts that tastes even better the next day, making it perfect for Thanksgiving or any fall gathering.
Love flan? Check out this chocoflan and coconut flan!
Table of Contents
My Cuban grandmother always made pumpkin flan, and she’s actually who I got this recipe from! Of course, I’ve made a few adjustments to suit my taste, like adding cream cheese because I prefer my flan a little firmer and less eggy.
I’m not a huge fan of flan that’s super jiggly or has a strong eggy taste. That’s why I like adding a little cream cheese! It makes the flan richer, creamier, and gives it more of a cheesecake-like texture without turning it into an actual cheesecake.
I also bake my flan longer than most people recommend, for two reasons: I prefer a firmer texture, and I find that the longer baking time helps mellow out that eggy flavor.
If you love traditional flan that’s really soft and jiggly, definitely omit the cream cheese and reduce the baking time. Just keep an eye on it because you still want the center to be set with a gentle jiggle.
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Granulated sugar – This is for the homemade caramel sauce. Keep a close eye on it because sugar can burn quickly!
- Cream cheese – I use 4 ounces to give the flan a richer, creamier, cheesecake-like texture. If you prefer traditional, jiggly flan, feel free to leave it out.
- Eggs – You’ll need 5 large eggs at room temperature. They help the flan set and give it structure.
- Vanilla extract – Adds delicious flavor and helps balance the eggy taste.
- Ground cinnamon – I use 2 teaspoons because I love a good amount of cinnamon in my pumpkin flan!
- Pumpkin puree – Canned pumpkin works perfectly! Just make sure it’s 100% pure pumpkin and not pumpkin pie filling.
- Evaporated milk – Adds creaminess without making the flan overly heavy.
- Sweetened condensed milk – Sweetens the flan and gives it that rich, creamy texture. No additional sugar is needed in the filling!
Top Tips
- Watch the caramel closely. Once the sugar melts and turns amber, immediately remove it from the heat. It can go from perfect to burnt in seconds!
- Work quickly. Pour the caramel into your cake pan right away because it thickens and hardens incredibly fast.
- Don’t overblend the filling. A quick blend is all you need. Too much blending incorporates air and can create bubbles.
- Use a fine-mesh sieve. I always strain my flan mixture before baking to make sure it’s nice and smooth.
- Don’t skip the water bath. It helps the flan cook evenly and gently.
- Chill overnight if possible. Four hours is the minimum, but I think flan tastes and slices so much better the following day.
Can I Make This Ahead of Time?
Absolutely! In fact, I highly recommend it. I almost always prefer making flan the day before serving.
Once it’s baked, let it cool at room temperature for 1–2 hours, then refrigerate it for at least 4 hours, preferably overnight.
The following day, run a knife around the edges, invert it onto a large serving platter, and let all that delicious caramel sauce pour over the top.
Do You Need Fresh Pumpkin?
Some people use fresh pumpkin, but honestly, I don’t think it’s worth the extra work. Between the caramel, condensed milk, and cinnamon, you won’t notice much of a difference anyway. Canned pumpkin is 100% pure pumpkin and works perfectly! Just make sure you’re not using pumpkin pie filling.
Storage
Store leftover pumpkin cream cheese flan covered in the refrigerator for up to 4 days. Keep it chilled until you’re ready to serve.
I personally love eating it straight from the fridge when it’s nice and cold!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Pumpkin Cream Cheese Flan
Equipment
- 9-inch round cake pan
- Blender
- Fine-mesh sieve
- Large roasting pan (for water bath)
- Small saucepan
- 11-inch serving plate or platter
Ingredients
For the Caramel
- 1 cup granulated sugar
For the Pumpkin Cream Cheese Flan
- 4 ounces cream cheese, softened to room temperature
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 cup pumpkin puree
- 1 12-ounce can evaporated milk
- 1 14-ounce can sweetened condensed milk
Instructions
- Preheat your oven to 350°F.
- Add the granulated sugar to a saucepan over medium heat. Cook until the sugar melts completely and turns a beautiful amber caramel color. Keep a close eye on it so it doesn’t burn.
- As soon as the sugar has melted and turned caramel-colored, remove it from the heat and immediately pour it into a 9-inch round cake pan. Work quickly, tilting the pan to coat the entire bottom evenly. The caramel thickens and hardens very fast.
- Add the softened cream cheese, eggs, vanilla extract, cinnamon, pumpkin puree, evaporated milk, and sweetened condensed milk to a blender. Blend just until smooth and combined. Don’t overmix! A quick blend is all you need.
- Pour the flan mixture through a fine-mesh sieve directly into the caramel-coated cake pan. This helps remove any lumps and gives the flan a smoother texture.
- Cover the cake pan tightly with aluminum foil. Place it inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cake pan.
- Carefully transfer to the oven and bake for 1 hour and 10–15 minutes, or until the edges are set and the center has a slight jiggle.
- Remove the flan from the water bath and let it cool at room temperature until cooled and remove the aluminum foil.
- Refrigerate for at least 4 hours, preferably overnight, so the flan can fully set.
- When ready to serve, run a thin knife around the edges of the cake pan to loosen the flan. Place an 11-inch serving plate or platter over the pan and carefully invert it. Allow the caramel sauce to drizzle over the top, slice, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
