Mama Shirley Desserts




This is A Perfect Spiced Pumpkin Flan Recipe


This is A Perfect Spiced Pumpkin Flan Recipe

Has pumpkin pie gotten boring for you? If so, this spiced pumpkin flan recipe is for you! Flan takes some time and effort to make, but the end result is a truly wonderful dessert that anyone will enjoy. It's a great dish to serve to just your family, or to bring to Thanksgiving this year.

You likely already have most of these ingredients in your pantry. Most cooks will only need to buy the pumpkin, evaporated milk, and heavy cream. This is especially the case if you've made a similar pumpkin dessert before. With groceries being as expensive as they are, we all love recipes that use what's already in our pantry!

Make sure you follow the directions for this recipe carefully. It's important that each step is followed as written, otherwise the recipe will not turn out as intended. Have your kids give you a hand with the baking if they're old enough! That can help take some of the stress and effort off of you.

A twist on traditional flan, this pumpkin flan recipe is bursting with warm fragrant spices. A wonderfully creamy alternative to pumpkin pie, this Latina favorite can be the star of your fall dessert table.

Spiced Pumpkin Flan


1 ¼ cups plus 1 Tablespoon sugar
⅛ teaspoon salt
1 teaspoon cinnamon
1 cup pumpkin purée
5 large eggs, lightly beaten
1 ½ cups undiluted evaporated milk
⅓ cup water
1 ½ teaspoons vanilla extract
½ cup heavy cream, whipped
¼ teaspoon ground ginger



1. Melt ½ cup of the sugar over low heat until the sugar forms a golden syrup. Stir constantly to prevent burning.

2. Pour immediately into a shallow cake pan (8x8x2) or a 9-inch pie plate, turning and rolling pan from side to side to coat evenly. Set aside.

3. Preheat the oven to 350 degrees F.

4. Combine ¾ cup of the remaining sugar with the salt and cinnamon. Add the pumpkin purée and eggs. Mix well.

5. Stir in the evaporated milk, water and vanilla. Mix well.

6. Turn into the caramel-coated pan. Set pan into a larger pan of hot water.

7. Bake for 1 ¼ hours, or until a knife inserted into the center of the filling comes out clean. Cool and chill.

8. To serve, run a spatula around the sides of the pan. Turn flan out onto a serving plate.

9. Cut into squares or wedges. Combine the whipped cream with the remaining sugar and ginger. Top flan with the whipped cream mixture.

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