Pumpkin Flan for the Holidays

I like to call them “cooking carnivals” a day when all I do is cook and bake.  I almost wish I could take it a step further and hang a sign on my door that lets everyone know to stay out of the kitchen.  Last week I was having one of those days.  I made chorizo stuffing, sweet potato casserole, gingerbread pumpkin empanadas and then I realized I had all the ingredients to make a flan with some of the left over items from the dishes I had created.  Here it is, my first pumpkin flan.  I never got to taste it myself, it was gone before I knew it.  Happy Holidays!

Ingredients for Pumpkin Flan:

  • 1/2 – cup cajeta
  • 4 – ounces cream cheese (room temperature)
  • 1 – 12 0z. can of evaporated milk
  • 1 – 14 oz. can of sweetened condensed milk
  • 1 – tablespoon vanilla extract
  • 5 – large eggs
  • 1 – cup canned or fresh pumpkin puree
  • 1/2 – teaspoon pumpkin pie spice
  • pomegranate seeds


Preheat oven to 350 degrees fahrenheit

Spray a bundt pan with a non stick baking spray, then fill the bottom with cajeta.


In a blender add cream cheese, evaporated milk, sweetened condensed milk, vanilla extract, eggs, pumpkin puree, and pumpkin pie spice. Blend for a minute or until completely combined. Pour flan mixture over the cajeta filled bundt pan.

Cover the pan with aluminum foil and place inside a large pyrex baking dish. Pour hot water into the pyrex baking dish to fill up half way.

Then place the baking dish into the oven and bake for 1 hour.

Once out of the oven, remove from water bath and uncover to allow cooling. Run a small knife around the edge to ensure it from sticking.  Let the flan rest for two hours then flip it over onto a plate. Slowly lift pan up away from plate. Then put in the fridge for 5 hours or overnight.  When ready to serve sprinkle with pomegranate seeds. ENJOY!!!!!!

Did you like this? Share it:



This entry was posted in Holiday, Presley's Panaderia "Bakery", Recipes, Side Dishes and tagged , , , , , , , , , , , , . Bookmark the permalink.

16 Responses to Pumpkin Flan for the Holidays

  1. Jeanette Pacheco says:

    love it!! I am gonna coke this dessert for sure… writing my list now

  2. Lia says:

    I need to try this!!

  3. Li says:

    This. Looks. Incredible. Thanks for sharing this!!!!

  4. I can never have too much flan. No matter what time of the year it is. Bring it on!

  5. Pingback: Pumpkin Flan Recipe Roundups for a Latin Thanksgiving

  6. Nicole, I love not only your recipe, but that you garnish with pomegranate seeds and use a beautiful mold. I need to get one!

  7. Marcela says:

    Just finished…cant wait to try..thanks for recipe!

  8. yes… tastes better then the photo!

  9. Pingback: 25 Stress-less Guilt-less Thanksgiving Sides | She's Cookin' | from the heart

  10. Pingback: 9 Amazing Thanksgiving Recipes from the Sway Group Bloggers - Sway Group

  11. Pingback: 12 Decadent Latin Thanksgiving Desserts | Coffee Recipe Tips

  12. Pingback: 12 Decadent Latin Thanksgiving Desserts | LaMezcla.com

  13. Pingback: 9 Amazing Thanksgiving Recipes from the Sway Group Bloggers - Sway Group LLC

  14. Pingback: 25 Whole Food Recipes for Thanksgiving | She's Cookin' | from the heart

Leave a Reply