Tres Leches Pumpkin Flan

Flan de Calabaza y Tres Leches


Preparation info

  • Difficulty


  • 8 to 10


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

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 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 flan texture. If you want a velvety texture then strain the mixture before you pour it into the bundt pan.


  • 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
  • cups milk
  • 1 teaspoon pure vanilla extract
  • ¾ cup fresh pumpkin puree or organic pumpkin puree from a can
  • ½ teaspoon ground cinnamon
  • teaspoon ground cloves
  • teaspoon ground ginger
  • teaspoon ground nutmeg


Preheat oven to 325 degrees F. Spray a 10-inch bundt pan with cooking spray.

Cook sugar in a saucepan over medium heat, stirring often, 5 to 7 minutes or until melted and medium-brown in color. Drizzle the sugar mixture into the bundt pan and then swirl the caramelized sugar around to coat the bottom of the pan. (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.)

In a large bowl, beat cream cheese at medium speed with an electric mixer for 1 minute. Reduce speed to low and add eggs and egg yolks and beat until well blended. Slowly add all three milks and the vanilla, and beat at low speed for 1 minute.

Add pumpkin puree and spices and continue to mix for 1 to 2 minutes. Pour mixture into prepared bundt pan. (Mixture may be slightly lumpy. If you want a smooth flan then strain the mixture before you pour it into the bundt pan.)

Place bundt pan in a roasting pan. 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).

Remove roasting pan from oven and remove bundt pan from water. Place on a wire rack and let cool completely for at least 1 hour.

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

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