New this month
Get the Allrecipes magazine

Kat's Pumpkin Flan

 made it  |  0 reviews   |   photos
Kathleen Lux-Scimone

"Flan made in custard cups. Just like pie, but healthier!"
Added to shopping list. Go to shopping list.


2 h 50 m servings 214 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Whisk pumpkin puree, 1/4 cup sugar, egg whites, egg, cinnamon, ginger, and cloves together in a bowl until smooth.
  3. Heat remaining 1/2 cup sugar in a saucepan over medium heat, stirring constantly, until dissolved, 3 to 5 minutes. Spoon dissolved sugar into the bottom of 6 custard cups.
  4. Pour evaporated milk into a microwave-safe bowl. Microwave in 30-second intervals until warmed through, 1 1/2 to 2 minutes. Stir into the pumpkin mixture. Pour pumpkin mixture over the sugar in the custard cups.
  5. Place custard cups in a deep baking pan. Pour in water around the custard cups to a depth of 1 inch.
  6. Bake in the preheated oven until custard is set in the center, 30 to 35 minutes. Remove from water and chill until cold, about 2 hours.


  • Cook's Note:
  • You can also skip the dissolved sugar layer to make it easier and healthier.

Nutrition Facts

Per Serving: 214 calories; 5.8 g fat; 35 g carbohydrates; 7.3 g protein; 49 mg cholesterol; 99 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0