Southwestern Pumpkin Flan


  • 1 cup sugar
  • 1 can (15-oz) solid-pack pumpkin
  • 1 can (14-oz) sweetened condensed milk
  • 1 ½ cups whole milk
  • 4 large eggs plus 1 large egg yolk
  • ¾ tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp Chipotle chile powder
  • 1/8 tsp ground cloves
  • Pinch of cayenne pepper


Preheat oven to 325 F. Bring sugar and ¼ cup water to a boil in a small saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals form forming. Cook, without stirring, until sugar turns dark amber, about 8 minutes. Pour into a 9-inch round cake pan. Set aside to cool. Blend pumpkin, condensed milk, and whole milk in a blender until smooth. Add eggs and yolk, cinnamon, salt, chile powder, cloves, and cayenne; blend until smooth. Pour mixture over caramel in pan. Carefully transfer pan to a large roasting pan. Add hot water to roasting pan to come 1 inch up sides of cake pan. Bake until set and beginning to turn golden brown, about 1 ½ hours. Let cool on a wire rack. Refrigerate 6 hours or overnight. Run a knife around edges; invert to unmold. Scrape remaining sauce from pan over flan. Serve immediately.

Community content is available under CC-BY-SA unless otherwise noted.