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Pumpkin Flan - Flan de Calabaza Recipe




Photo © Arturoli. Image from BigStockPhoto.com.
This recipe for pumpkin flan (flan de Calabaza) is prepared using West Indian pumpkin, which is a type of squash. Don't let that fool you, it is a sweet, smooth and delicious custard treat.

You can easily change up this recipe for Halloween. Just substitute a pie pumpkin in place of the calabaza and use pumpkin pie spice in place of the cinnamon.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes


  • 3/4 cup sugar
  • 1 1/2 pounds calabaza (peeled and cut into 1 inch chunks)
  • Water for boiling the calabaza
  • 4 eggs
  • 1 12-ounce can evaporated milk
  • 1 14-ounce can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon (ground)


  1. Preheat oven to 350 Fahrenheit.
  2. Melt the sugar slowly and carefully in a heavy saucepan over medium heat. Don't rush it. You want the sugar to caramelize, not burn.
  3. Once the sugar has completely melted, pour into a flan mold or 8 inch glass pie plate. Set aside.
  4. Place the cut up calabaza in a pot with enough water to cover. Bring to a boil and continue to boil until the calabaza is fork tender, about 20 minutes.
  5. Drain the calabaza in a colander. Then mash with a potato masher; or puree in a blender or food processor.
  6. In a mixing bowl, beat together the eggs, calabaza and the remaining ingredients. Mix well.
  7. Pour the mix into the prepared glass mold. Don't worry if the sugar is hard. It will melt when the flan is cooked.
  8. Place the glass dish inside a larger baking pan and fill the larger pan with boiling water until the water reaches halfway on the outside of the mold.
  9. Place on the center rack in the oven and bake for 1 hour. The center should be set firm.
  10. Allow to cool to room temperature. Flip upside down onto serving platter, garnish and serve.
Servings: Makes 8 servings.
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