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Photo: Tina Cornett; Styling: Trinda Gage Photo by: Photo: Tina Cornett; Styling: Trinda Gage

Pumpkin Flan

Canned pumpkin adds both rich flavor and creaminess to this traditional Spanish custard, and toasted coconut adds even more sweetness.

Southern Living OCTOBER 1997

  • Yield: 8 servings (serving size: 1 slice)


  • 1 cup sugar, divided
  • 2 1/2 cups skim milk
  • 3 large eggs
  • 3 egg whites
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup flaked coconut


Sprinkle 1/2 cup sugar in a 9-inch round cakepan. Cook over medium-high heat, shaking pan occasionally using oven mitts, until sugar melts and turns a light golden brown; set aside. (Mixture may crack slightly as it cools.)

Heat milk and remaining 1/2 cup sugar in a heavy saucepan, stirring constantly, until hot and frothy.

Beat eggs, egg whites, and next 3 ingredients at medium speed with an electric mixer until blended; gradually add hot milk mixture, beating at low speed. Pour mixture over caramelized sugar, and place cakepan in a roasting pan. Pour hot water into roasting pan to a depth of 1 inch.

Bake at 350° for 1 hour or until a knife inserted in center of flan comes out clean.

Remove pan from water; cool on a wire rack. Cover and chill.

Bake coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted. Cool.

Loosen edges of flan with a spatula, and invert onto a serving plate. Sprinkle with coconut.

Nutritional Information

Amount per serving
  • Calories: 182
  • Fat: 2.9g
  • Cholesterol: 84mg
  • Sodium: 92mg

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Pumpkin Flan recipe