Name: Tres Leches Pumpkin Flan (Flan de Calabaza y Tres Leches)
Yield: 8 to 10 Servings
Cuisine: Mexican
Ingredients: 1 (12-ounce) can evaporated milk; ⅛ teaspoon ground nutmeg; ⅛ teaspoon ground ginger; 2 eggs, room temperature; 2 egg yolks, room temperature; 1 (14-ounce) can sweetened condensed milk; ½ teaspoon ground cinnamon; ⅛ teaspoon ground cloves; ¾ cup fresh pumpkin puree or organic pumpkin puree from a can; ½ cup granulated sugar; 1 teaspoon pure vanilla extract; 8 ounces cream cheese, softened; 1½ cups milk

Preparation info

8 to 10
Servings

Difficulty
Medium

Appears in

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

About

One Thanksgiving my mother ordered a tres leches pumpkin flan from a friend that was unforgettable. Every subsequent Thanksgiving I found myself wishing I had that recipe. After experimenting I finally came up with my own. This pumpkin flan is rich and velvety, fragrant with traditional pumpkin-pie spices with the texture of a cheesecake. The cream cheese in this flan makes it firm and smooth while still soft and creamy. With