Pumpkin Creme Caramel

Dessert, Fall Recipes, Puddings and Custards, Seasonal Recipes | 9 comments

It’s that time of year…time for all things pumpkin. I always look forward to fall and the smells of cinnamon and pumpkin baking in the oven. Breakfast this time of year is most definitely one of my favorites because of all the delicious fall goodies to bake…and eat.

I tested this recipe for Pumpkin Creme Caramel a few months ago and it got me very excited. It is super simple. Your blender, and possibly your kids, will do most of the work for you. Aside from making the caramel sugar and putting the final recipe together before baking it, this recipe is simple enough that Logan and Madeline could do the preparation themselves.

As much as I liked this recipe, I liked it even more because it was something all of us could agree was yummy. Sometimes it is difficult to find more out of the ordinary desserts that we all like.

Logan doesn’t like anything with large pieces of fruit, I don’t really like baking layer cakes because I think they’re too much work, and anything with too much texture (think rice pudding) is usually off the table for the kids as well.

The combination of fall spices, sweet, creamy pumpkin, and a carmel-y topping in this recipe for Pumpkin Creme Caramel received a unanimous “yes” in our book. This recipe will definitely be gracing our table again this fall – especially because it is so simple to prepare.

More GoodLife Eats Pumpkin Recipes

If those aren’t enough, check out my Pumpkin Recipe Board on Pinterest for more ideas to try this fall. Hope you find something you like. You can follow GoodLife Eats on Pinterest here. Personally, I’m looking forward to baking a batch of Pumpkin Bread and eating it slathered in Laughing Cow’s Smooth Sensations Cinnamon Cream.

What is your favorite recipe to make with pumpkin? Do you prefer sweet or savory?

Pumpkin Creme Caramel

Yield: serves 8

Prep Time: 15 minutes

Cook Time: 55 minutes

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1 cup sugar
1/4 cup water
1 can (14 oz) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup pumpkin puree
4 ounces cream cheese, softened
5 eggs
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract


Preheat oven to 350°F.

Stir sugar and water in heavy medium saucepan until slightly dissolved. Without stirring, cook on medium heat 8 to 10 minutes or until sugar turns golden brown. Immediately pour into 9-inch round cake pan. Wearing oven mitts, quickly swirl and tilt pan to coat bottom and sides of pan with caramelized sugar. Place pan in large shallow baking pan. Let caramelized sugar stand at room temperature to cool and harden slightly.

Place milks, pumpkin, cream cheese, eggs, pumpkin pie spice and vanilla in blender container; cover. Blend on medium speed until smooth. Pour over caramelized sugar in pan. Pour enough hot water into baking pan to come halfway up side of cake pan.

Bake 40 to 45 minutes or until knife inserted in center of flan come out clean. Cool slightly. Carefully remove pan from water. Cool completely on wire rack.

Refrigerate 3 hours or overnight. Carefully run knife around flan to loosen from pan. Invert onto serving plate. Gently remove cake pan.

I am an official brand advocate for Bel Brands in 2013. While I receive compensation for participation as a brand advocate, opinions are my own.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Katrina @ Warm Vanilla Sugar - October 07, 2013 @ 3:47 pm

    This is gorgeous!! Love this recipe!


  • 2
    Tieghan - October 07, 2013 @ 8:13 pm

    Such a cool and completely delicious recipe! I love it!


  • 3
    Jen @ My Kitchen Addiction - October 07, 2013 @ 8:51 pm

    Ooh, this looks so lovely! I am finally getting around to doing some pumpkin baking. I definitely need to add this to the list for this weekend.


  • 4
    Dina - October 09, 2013 @ 7:17 am

    it looks yummy!


  • 5
    Traci - October 10, 2013 @ 2:21 pm

    No oven! How about making this in a slow cooker?


    • Katie Goodman

      Katie replied: — October 10th, 2013 @ 7:41 PM

      I haven’t tried that. Let me know if you do and how it goes.

  • 6
    Clara - October 12, 2013 @ 11:10 am

    Oh this looks absolutely fabulous! Though I’m entertaining a huge party tomorrow, how would you recommend I double the recipe? Should I make two flans or just bake with twice the amount of batter? @-@


    • Katie Goodman

      Katie replied: — October 14th, 2013 @ 4:56 PM

      I would make 2 recipes.

  • 7
    Brooke - October 17, 2013 @ 10:39 pm

    I made this recipe for a ladies night as the gluten free desert, and it was a hit! Even the gluten loving ladies had a bunch. As a note, I cooked my flan for about 30 min longer than recommended. I am not sure if my oven is all the best temp wise, though. I relied on the knife trick to determine when it was done, which worked great. Thank you!


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