Cinnamon Pumpkin Flan

October 17, 2015
Serves 9
8" x 8" x 2" pan + larger pan
Prep time
Cook Time
1h 15m

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Cinnamon Pumpkin Flan a dessert both creamy and custardy at the same time!  A very “company-worthy” recipe, and ideal for Thanksgiving and other holiday meals since it contains pumpkin.


  • 1/2 Cup
    Sugar, granulated
  • 1 Teaspoon
    Cinnamon, ground
  • 3/4 Cups
    Sugar, granulated
  • 1 Cup
    Pumpkin, pureed & cooked
  • 5 large
  • 1 1/2 Cup
    Evaporated milk, undiluted
  • 1/3 Cup
  • 1 1/2 Teaspoon
    Vanilla Extract
  • 1/2 Cup
    Heavy Cream
  • 1 Tablespoon
    Sugar, granulated
  • 1/4 Teaspoon
    Ginger, ground


  1. Melt 1/2 cup sugar over low heat until the sugar forms a golden syrup. Stir constantly to prevent burning.

  2. Pour immediately into a shallow cake pan (8" x 8" x 2") or a 9" pie plate, turning and rolling pan from side to side to coat with caramel. Set aside.

  3. Preheat the oven to 350 degrees F.

  4. Combine 3/4 cup sugar with cinnamon. Add pumpkin and eggs. Mix well. Stir in the evaporated milk, water and vanilla extract. Mix well and turn into the caramel-coated pan.

  5. Set in a pan of very hot water. Water should come halfway up the sides of the smaller pan.

  6. Bake for 1 1/4 hours (75 minutes) or until knife inserted into the center of the filling comes out clean.

  7. Cool and then refrigerate several hours or overnight until well chilled. To serve, run a spatula or knife around the inside of the pan, loosening the cinnamon pumpkin flan from the pan.

  8. Invert cinnamon pumpkin flan onto a serving platter and cut into squares or wedges.

  9. Whip the heavy cream until soft peaks form. Stir in sugar and ginger. Add a dollop of whipped cream to each serving of cinnamon pumpkin flan and dust with cinnamon.


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