Tres Leches Pumpkin Flan

This recipe was originally published on January 6, 2017 and has been modified and updated for our new website.

Source: Muy Bueno​​

This pumpkin flan is rich and velvety, fragrant with traditional pumpkin-pie spices with the texture of a cheesecake.

Please Note: With any flan the trick is to cook it in a water bath to ensure gentle heat so it won’t break or curdle. The consistency of the pumpkin in this recipe gives this flan a non-traditional texture. If you want a velvety texture, strain the mixture before you pour it into the bundt pan.

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Tres Leches Pumpkin Flan

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Serves: 8 people

Source: Muy Bueno​​


  • ½ cup granulated sugar
  • 8 ounces cream cheese, softened
  • 2 eggs, room temperature
  • 2 egg yolks, room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 1½ cups milk
  • 1 teaspoon pure vanilla extract
  • ¾ cup fresh pumpkin puree or organic pumpkin puree from a can
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
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  1. Preheat oven to 325 degrees F.
  2.  Spray a 10-inch bundt pan with cooking spray. 
  3. Cook sugar in a saucepan over medium heat, stirring often, 5 to 7 minutes or until melted and medium-brown in color.

  4. Drizzle the sugar mixture into the bundt pan and then swirl the caramelized sugar around to coat the bottom of the pan. 

    Please Note: Because of the temperature change when coating the bundt pan, the sugar may harden quickly, don’t worry, once the flan is added and baked it will liquefy into a beautiful golden syrup. 

  5. In a large bowl, beat cream cheese at medium speed with an electric mixer for 1 minute.

  6. Reduce speed to low and add eggs and egg yolks and beat until well blended. 

  7. Slowly add all three milks and the vanilla, and beat at low speed for 1 minute.

  8. Add pumpkin puree and spices and continue to mix for 1 to 2 minutes. 

  9. Pour mixture into prepared bundt pan. Please Note: Mixture may be slightly lumpy. If you want a smooth flan, then strain the mixture before you pour it into the bundt pan.

  10. Place bundt pan in a roasting pan.

  11. Place roasting pan on the center rack of oven and add hot water to the roasting pan to come halfway up the sides of the bundt pan. Bake for 1 hour and 20 minutes or until edges are set (the center will not be set). 

  12. Remove roasting pan from oven and remove bundt pan from water. 

  13. Place on a wire rack and let cool completely for at least 1 hour.

  14. Transfer to the refrigerator and chill for at least 8 hours or overnight.

  15. Carefully run a butter knife around edges to loosen, and invert flan onto a serving platter. 

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About the Author

Yvette Marquez

Emmy-winning producer and writer, award-winning food blogger, and author of Muy Bueno and Latin Twist. She is a second-generation Mexican-American, born and raised in El Paso, Texas and currently lives in Colorado. She has been sharing cherished family Mexican recipes since 2010. Her blog is the perfect destination for anyone looking to embrace their culture through food, fiestas, and family life. Yvette has been featured in several prominent publications, websites, radio, and TV.

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