Pumpkin flan, or flan de calabaza, is a beloved dessert across Cuba, Puerto Rico, and many parts of Latin America. It's a cozy, comforting treat that blends creamy custard with warm spices and a glossy caramel sauce.
This non-traditional version is based on my vegan flan recipe, and captures all that rich, autumnal flavor without any dairy or eggs. It's perfect for fall gatherings, holiday tables, or whenever you're craving something sweet, spiced, and a little nostalgic.
🧾 Ingredients
Here's everything you need to make this no bake flan. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Pumpkin puree: Opt for pure pumpkin purée here, not pumpkin pie filling, which has added ingredients.
Pumpkin spice: If you can't find pumpkin pie spice, you can make your own spice mix using ground cinnamon, ginger, nutmeg, allspice, and cloves.
Dairy-free evaporated milk: I use Nature's Charm evaporated oat milk, but their coconut milk version also works.
Dairy-free whipping cream: Again, I use Nature's Charm oat whipping cream, but feel free to use coconut whipping cream instead.
Agar agar powder: This seaweed-derived gelling agent is a fantastic plant-based alternative to gelatin. Be sure to use powdered agar agar, not flakes. Flakes have a much weaker setting ability and won't work the same in this recipe.
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📷 Step-By-Step Images & Recipe Tips
Here's a visual overview of this easy pumpkin flan. Please refer to the detailed card at the end of this page for full written instructions.
Start by getting your flan molds ready on a tray so they're good to go once the caramel is done. I use six 5-inch (13.5 cm) molds, which work perfectly for this recipe.
When making caramel, patience and attention are everything. Begin by dissolving the sugar in water over a low heat, gently stirring until it's completely melted. Once that happens, increase the heat and resist the urge to stir! Just keep a close eye on the pan - the sugar will bubble, darken, and eventually turn a beautiful deep amber. Give the pan an occasional gentle swirl if needed to help it color evenly, but don't overdo it. As soon as it hits that rich amber tone, quickly (and carefully) pour it into your prepared molds.
While the caramel cools and hardens (this takes about 30 minutes), you can move on to the custard. It's a creamy, spiced blend of evaporated oat milk, cornstarch, agar agar, pumpkin purée, and a splash of vanilla extract and vegan cream for richness.
Once it's smooth, bring it to a simmer and keep it there for a few minutes; whisking constantly is key here to avoid burning or sticking. I like to alternate between a whisk and a rubber spatula to make sure nothing clings to the bottom or sides of the pot.
After thickening, strain the custard into a bowl with cubed vegan butter. The heat will melt the butter as you whisk it through, leaving you with a silky-smooth mixture. Let it cool for 20 minutes at room temperature, whisking every few minutes to keep a skin from forming on top.
Now pour the custard into your caramel-lined molds, cover them, and refrigerate for at least 12 hours; overnight is best. Sugar is hygroscopic, so it pulls moisture from the environment, turning the hard caramel into a sauce with enough time in the fridge.
When you're ready to serve, a quick dip of the molds in warm water helps release the flan. Use a sharp knife to gently loosen the edges, then invert onto a plate. The caramel will cascade beautifully down the sides.
This dessert is at its best within a day or two, so keep it chilled and unmold it just before serving for the dreamiest texture and presentation.
💬 FAQs
It's likely that the flan hadn't chilled long enough. Sugar is hygroscopic, meaning it draws in moisture over time. That hardened caramel at the bottom of your mold gradually transforms into a glossy sauce as it sits in the fridge. Make sure to refrigerate the flan for at least 12 hours (or overnight) for the caramel to fully liquefy.
Freezing isn't recommended, as it can alter the smooth, delicate texture of the custard and cause the caramel to separate.
Absolutely, use a cake pan without a removable base, or a large flan pan (flanera) like in this flan recipe. You can then slice and serve it for larger gatherings.
🥮 More Vegan Desserts
📖 Recipe
Pumpkin Flan
Ingredients
Caramel
- 100 g (½ cup) granulated sugar
- 2 tablespoons water
Custard
- 200 g (7 oz) evaporated oat milk I use Nature's Charm *note 1
- 20 g (2 tablespoons) cornstarch
- 1 teaspoon agar agar powder
- 1 teaspoon pumpkin pie spice *note 2
- 200 g (¾ cup) pumpkin puree
- 200 g (7 oz) vegan whipping cream I use Nature's Charm *note 3
- 1 tablespoon vanilla extract
- 60 g (¼ cup) vegan butter cold and cubed, *note 4
Instructions
- Place your flan molds on a tray and set aside. I use 6x 13.5 cm/5-inch molds.
- Caramel: Add the sugar and water to a saucepan and place it over low heat. Stir the mixture with a spoon for several minutes until all of the sugar has dissolved.Turn up the heat to medium-high and DO NOT TOUCH OR STIR IT from this point on. Keep a very close eye on the saucepan, the mixture will start to boil and bubble. After several minutes it will start to turn a light caramel color in places. Very gently swirl the pan so that it caramelizes evenly. Once the caramel turns a deep amber color, remove it from the heat.
- Pour the caramel into the flan molds, working quickly as it will set very fast. Allow the caramel to come to room temperature and harden (about 30 minutes).
- Custard: Add the evaporated oat milk, cornstarch, agar agar, and pumpkin pie spice to a saucepan and whisk until smooth. Stir in the pumpkin puree, vegan whipping cream, and vanilla.
- Bring the mixture to a simmer, while continuously whisking. Continue to simmer for 5 minutes, the custard will start to thicken. Make sure you are constantly stirring the custard to avoid it burning to the bottom of the pan. I recommend alternating between a whisk and a rubber spatula. Remove from the heat.
- Place the cubed butter into a large mixing bowl and sit a fine-mesh sieve on top of the bowl. Pass the custard through the sieve into the bowl with the butter and whisk the butter through until smooth and creamy.Allow it to cool at room temperature for 20 minutes. Every 5 minutes, whisk the custard to prevent a skin from forming on top of it.
- Divide the custard between the molds with the set caramel. Cover with clingfilm before placing them in the fridge. Refrigerate for 12-24 hours.
- Serving: Just before serving, place the flans into a saucepan with a shallow layer of hot water for a few minutes. Then *very carefully* run a sharp knife about 1 inch deep around the inner edge of each pan to loosen the custard.
- Place a small serving plate on top of the flan and quickly turn it over. The custard will unmold itself and the caramel sauce will pour down the sides of the flan.
- Storage: This flan is best served within the first 1-2 days once it has set. Do not remove it from the mold until just before serving. I recommend making it one day ahead of serving.
Notes
- Evaporated oat milk: Use evaporated coconut milk if preferred.
- Pumpkin pie spice: Make your own with 1 ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, ¼ tsp allspice, and ¼ tsp cloves.
- Vegan whipping cream: I use oat cream, but you can use coconut whipping cream instead.
- Vegan butter: Use vegan block-style butter, not spreadable margarine from a tub.
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