Pumpkin Cream Cheese Flan

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This pumpkin cream cheese flan is rich, creamy, and perfectly spiced with cinnamon! Made with pumpkin puree, cream cheese, and a homemade caramel sauce, it's a delicious fall dessert that's perfect for Thanksgiving.

Prep Time15

Cook Time1 15

Chill Time6

Total Time7 30

Course: Dessert

Cuisine: American, Cuban

Servings:

Author: Julie Maestre

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

Don't burn the caramel! The second the sugar melts and turns a beautiful amber color, remove it from the heat. Burnt caramel will taste bitter.

Work quickly with the caramel. It hardens almost immediately, so pour it into the cake pan and tilt the pan right away to coat the bottom.

Use room-temperature ingredients. Softened cream cheese and room-temperature eggs blend more easily and help create a smooth filling.

Don't overblend. Blending too long incorporates excess air, which can create bubbles in the flan.

Don't skip the sieve. Straining the mixture helps remove any remaining cream cheese lumps or bits of egg.

The water bath is important. It helps the flan cook gently and evenly without becoming rubbery.

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