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Low-Fat Pumpkin Flan

Rated as 4.79 out of 5 Stars

"This delicious pumpkin flan is the result of an experiment in replacing the recipe's usual cream and half-and-half with low-fat milk."
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5 h 40 m servings 259
Original recipe yields 8 servings


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  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. Set eight (5 1/2 ounce) ramekins into a large baking dish.
  3. Stir together 1 1/4 cups sugar and water in a saucepan over medium heat; cook and stir until dark amber, about 10 minutes.
  4. Quickly divide the caramel among the ramekins; set aside.
  5. Whisk eggs, cinnamon, salt, cloves, ginger, allspice, mace, and 1/3 cup sugar together in a large bowl. Stir in pumpkin puree until smooth.
  6. Heat milk in a saucepan over medium-low heat until it starts to gently bubble and steam. Remove from heat.
  7. Place vanilla bean seeds and pod in milk. Allow to soak for 10 minutes. Slowly strain hot milk mixture into the egg mixture and whisk to form a thin custard.
  8. Divide the custard evenly among the ramekins, leaving about 1/4 inch at the top of each.
  9. Fill baking dish with hot water to reach halfway up the sides of the ramekins. Cover the baking dish with heavy-duty aluminum foil.
  10. Bake in the preheated oven until the flan is just set, 45 to 50 minutes.
  11. Remove ramekins from hot water to cool completely. Cover and refrigerate until cold, at least four hours.
  12. Run a knife around the inside edge of each ramekin and place an overturned plate on top. Invert and release the flan. Garnish and serve.


  • Cook's Note:
  • For a richer version, substitute 1 cup cream plus 3/4 cup half-and-half.

Nutrition Facts

Per Serving: 259 calories; 4.8 49.3 6.9 118 274 Full nutrition

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  1. 14 Ratings

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Most helpful positive review

this recipe is easy and makes delicious flan. I have added pumpkin whipped cream plus a ginger cookie!

Most helpful critical review

I made this just as directed but I personally found this a little too "pumpkiny". Everyone thought it was great. I guess I am a traditionalist when it comes to flan.

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Least positive

this recipe is easy and makes delicious flan. I have added pumpkin whipped cream plus a ginger cookie!

This was so smooth, creamy and delicious! I only made one change out of necessity - instead of a vanilla bean, I added 1 1/2 teaspoons of Mexican Vanilla. This is a little bit of pumpkin heaven ...

My son found this recipe and I finally made it for him. It's very good. The taste is right on. Not heavy like a custard with heavy cream and half and half , and the taste is not sacrificed. ...

First I want to say that I am a spaniard and have tasted many a flan. I know my flans because I have grown up eating them my whole life. Your recipe has completely impressed my Spanish family an...

Have been wanting to make this for years now, and finally did today. It was wonderful!!! The only changes I made were: 1) didn't include mace because I didn't have any; 2) substituted coconut mi...

My first batch was a flop because I burned the sugar! Yikes! Second go round I didn't wait for the bubbles on the sugar I just cooked it until it was a beautiful clear amber color; pulled it off...

Very nice and impressive. Everyone enjoyed it. I used homemade butternut squash puree because I already had it :) also regular, full fat milk and homemade vanilla extract. Thanks Chef John, God ...

I try the pumpkin Flan and I love it and so did my family and it was very easy to make thank you I really enjoy eating it and making it as well...

Instead of canned pumpkin, microwaved a 1# sweet potato. Instead of sugary/caramel top, used dark Karo syrup.