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Tasty Pumpkin Flan Cake from Spain

In the fall, an ingredient that is on everyone’s lips is pumpkin. Even fast food chains include menu items with this ingredient or pumpkin spice, and year after year they become a bigger and bigger success.

A recipe that has pumpkin as a star ingredient is the famous pumpkin flan cake. This recipe comes all the way from Andalucia and once you try it you won’t be able to stop making it.

Continue reading this article to learn how to make flan cake and different tricks that will make your work easier, such as ingredient substitutions or the ways of storing and serving this pumpkin flan dessert.

pumpkin spice flan on a white plate next to various-sized pumpkins and a dry flower bouquet.
Light Pumpkin Flan Cake from Spain

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Background of the Dish

closeup with the cake flan on a white plate.

The famous pumpkin flan recipe emerged many centuries ago in late October and early November. The date is because it is one of the best times for the pumpkin harvest.

Although there are different stories of how this happened, some experts say that it was a way that the Andalusians used to respond to those from other regions of Spain and their Magosto (also called magüestu or amagüestu).

In this celebration the Castaña (chestnut) is the real star, so the Andalusians looked for something else to highlight. 

This is how the pumpkin flan appeared along with other pumpkin recipes that are all the rage at this time of year.

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Things You’ll Need for Pumpkin Flan Cake

To make this pumpkin flan recipe, you only need a few key ingredients, and even with them there are different modifications you can make, so there is no excuse not to do it. 

It is better if you have a flan cake pan.

If not, you can use any silicone, metal, or even oven-resistant glass mold. They can be round or rectangular, or the shape you like the most. 

If you liked this recipe, encourage yourself to try others such as the Spanish flan recipe or the Leche frita recipe.

ingredients such as eggs, butter, flour and pumpkin for flan cake on a wooden table

Ingredients

  • 2 kilos pumpkin
  • 1 can condensed milk
  • 1/2 cup (100g) sugar
  • 5 eggs
  • 1/2 cup (120ml) milk
  • 3 tablespoons grated coconut
  • Cinnamon (to taste)
  • 1 tablespoon vanilla essence
  • 2/3 cup (150g) butter
  • 2 cups (250g) flour
  • Raisin (optional)
  • Walnuts (optional)
  • Chocolate chips (optional)

How to Make Pumpkin Flan Cake – Step by Step Guide

A woman using a hand mixer to mix butter and sugar in a glass bowl for the pumpkin flan recipe
  1. To start with this easy flan cake recipe, cut the pumpkin in half, and remove the seeds and the skin. Cook it in boiling water until ready as if it were to make pumpkin puree. Then remove it from the water and place it in a bowl.
  1. Then add the can of condensed milk to the pumpkin, and mash a little with the help of a fork. Up next, add the eggs and stir until combined. You can do this in a food processor, but a fork or hand whisk will suffice.
  1. In the blender mix the milk, flour, sugar, butter, vanilla, cinnamon, and grated coconut. Then add this mixture to the bowl with the pumpkin and stir everything with a hand mixer until the mixture is a little thicker than a regular cake batter.
  1. In a cake mold, spread the butter and then flour to prevent it from sticking. You can use parchment paper, as it is quite a sticky mixture. Add the mix and at this time if you want you can add raisins, nuts, and chocolate, mixing them a little in the mixture.
  1. The final step in this pumpkin spice cake recipe is to bake it for about 30 minutes at 200°C (390°F). After that time the cake flan should have a golden top. To check that it is ready, insert a knife, which should come out clean. If it is not ready, lower the oven temperature to 150° for about 10 or 15 more minutes.
  1. Keep in mind that this is a flan cake, so the texture is still quite moist- almost similar to that of a Spanish Cheesecake. So with that time, all the ingredients will be cooked, and you can eat the pumpkin flan cake without problems.

Substitution of Ingredients

pumpkin spice cake with chocolate chips on a white plate and next to the plate there's a fork.

There are several changes and substitutions you can make to the ingredients in this recipe. 

The simplest is to remove the grated coconut, and instead add an extra 3 tablespoons of flour. Coconut doesn’t add much flavor, so don’t worry if you don’t like it.

This is not just a pumpkin spice flan, it’s a pumpkin flan cake, so the star ingredient is pumpkin. 

In case you don’t have time to cook it yourself, you can buy canned pumpkin puree and while it won’t be as fresh a cake, it will do the trick.

Like other flan cakes, this recipe uses a lot of eggs, and unfortunately, it cannot be replaced. So if you have many vegan guests you will have to think of another menu for them.

Nuts, chocolate chips, and raisins are optional, but we recommend that you add even one to this recipe as it gives the flan cake another texture, and that is something that you feel and appreciate when you eat this dish.

Try the Crema Catalana recipe as well, which is quite similar to this pumpkin flan.

Tips on Serving Pumpkin Flan Cake

flan cake with pumpkin decorated with dulce de leche sauce, forest fruits and a mint leaf

This is an authentic pumpkin magic cake since you can serve it as a dessert, breakfast, or snack at any time of the day. 

You can add whipped cream or dulce de leche and some fresh fruits on top to give it another taste.

There are even people who drizzle some hot fudge sauce before serving. Toasted or caramelized nuts can be another good option to put on top and give it another texture.

If you want to make an authentic Andalusian party, you can serve it with Torrijas, Spanish bar cake, and Spanish almond cake. 

All these recipes are simple and will make a perfect sweet table if you serve them together.

How to Store Pumpkin Flan Cake

How to Store Pumpkin Flan Cake 
Ingredients in a fridge such as eggs, hazelnuts, apples, salad

This recipe stands out from other easy pumpkin recipes since you have the option to store it in the refrigerator, or not the freezer. 

If it were a regular flan, you couldn’t freeze it and you would have to eat it in two days, but that’s not the case with this pumpkin spice cake.

You can freeze it for up to 15 days, then let it thaw in the fridge the night before. 

That’s why it’s the perfect dessert for any fall gathering since you can make it ahead of time and it has all the flavors of that season.

You can also store it in the fridge for up to 4 days. If you prefer to eat it hot, you can heat it in the oven for 10 minutes at 190°C after taking it out of the fridge. 

In both cases, before storing the pumpkin flan cake you must make it reach room temperature.

Recipe Card: Pumpkin Flan Cake

Yield: 8

Pumpkin Flan Cake Recipe

pumpkin spice flan on a white plate next to various-sized pumpkins and a dry flower bouquet.

In the fall, an ingredient that is on everyone's lips is pumpkin. Even fast food chains include menu items with this ingredient or pumpkin spice, and year after year they become a bigger and bigger success.

A recipe that has pumpkin as a star ingredient is the famous Pumpkin flan cake.

This recipe comes all the way from Andalucia and once you try it you won't be able to stop making it.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 2 kilos pumpkin
  • 1 can condensed milk
  • 1/2 cup (100g) sugar
  • 5 eggs
  • 1/2 cup (120ml) milk
  • 3 tablespoons grated coconut
  • Cinnamon (to taste)
  • 1 tablespoon vanilla essence
  • 2/3 cup (150g) butter
  • 2 cups (250g) flour
  • Raisin (optional)
  • Walnuts (optional)
  • Chocolate chips (optional)

Instructions

  1. Cut the pumpkin in half, and remove the seeds and the skin. Cook it in boiling water until ready as if it were to puree. Then remove it from the water and place it in a bowl.
  2. Add the can of condensed milk on top, and mash a little with the fork. Then add the eggs and stir. You can do this in a food processor, but a fork or hand whisk will suffice.
  3. In the blender mix the milk, flour, sugar, butter, vanilla, cinnamon, and grated coconut. Add that mixture to the bowl of pumpkin and stir everything with a hand mixer until it is a little thicker than a cake batter.
  4. In a cake mold, spread the butter and then flour to prevent it from sticking. You can use parchment paper, as it is quite a sticky mixture. Add the mix and at this time if you want you can add raisins, nuts, and chocolate, mixing them a little in the mixture.
  5. To finish this pumpkin flan cake recipe, bake it for about 30 minutes at 200°C (390°F). After that time you should have a golden cap. To check that it is ready, insert a knife, which should come out clean. If it is not ready, lower the oven temperature to 150° for about 10 or 15 more minutes.
  6. Remember that the texture is still quite moist since it is like a mix between cake and flan, almost similar to that of a Spanish Cheesecake. So with that time, all the ingredients will be cooked, and you can eat the pumpkin flan cake without problems.

Notes

Following the step by step for this flan cake recipe is quite simple, but you must pay a lot of attention to the oven.

Due to its high amount of pumpkin, and condensed milk, if you leave it for too long the top of the pumpkin flan cake can end up burning.

If the top burns badly, you can cut it off and remove it with a knife. Then put whipped cream or condensed milk on top and no one will notice.

For this pumpkin cake recipe, it is not mandatory to add raisins, nuts, or chocolate chips, but we recommend adding them because they go very well with the flavor of the pumpkin and also add another texture to this cake flan.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 542Total Fat 22.9gSaturated Fat 13gCholesterol 157mgSodium 207mgCarbohydrates 74.9gFiber 2.5gSugar 38gProtein 13g

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