Dulce de Leche Pumpkin Flan

October 9, 2015

This is part of a sponsored campaign with DiMe Media and America’s Milk Processors However, all opinions expressed are my own.

Fall is here!  With fall, comes the begining of holiday traditions and many, many memories to be shared throughout the years. Now that I have a family of my own, the old traditions intertwine with one another, creating our very own “recuerdos.”

As in all Latino families, food plays a very big role during the holidays.  Many beautiful traditions revolve around the dinner table or in the kitchen.  Milk has been part of my childhood and adulthood.  Now that I pay special attention to what my son eats and drinks every day, milk is now part of his daily routine.

Like clockwork, we’ve established a morning routine that includes a very important glass of chocolate milk that MUST be next to my son’s breakfast eggs, beans and tostada, withou fail.  If something is missing, his day is shot and a very disappointed little boy goes to school.  So breakfast, the only meal I get to spend with my son alone, is very important to me.

Dulce de Leche Pumpkin Flan

The holidays will be here soon and I’ve been working on a new Thanksgiving menu.  Every year, we enjoy pumpkin pie to conclude the big.  This year, I decided to create a brand new tradition that still keeps the flavors of pumpkin but with a Latin tweak:  Dulce de leche pumpkin flan.  Incorporating the best of both worlds, this decadence will complete your Thanksgiving dinner with your family.  Creating memories and brand new traditions for years to come, of course, using milk.

Dulce de Leche Pumpkin Flan

Yield: Serves 12


  • 1/3 cup dulce de leche or cajeta
  • 1 cup low fat evaporated milk
  • 1 cup 2% milk
  • 1 can (14 ounces) condensed milk
  • 1 can(15 ounces) pumpkin puree
  • 5 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 cup raw pepitas, roughly chopped


  1. Preheat oven 350° F.
  2. Spray a 9-inch cake pan with non-stick cooking spray.
  3. Pour dulce de leche (or cajeta) in prepared cake pan and spread evenly on the bottom of pan.
  4. Combine milks, pumpkin puree, eggs and cinnamon in a blender container. Blend for 10 seconds or until ingredients have thoroughly combined.
  5. Pour mixture into prepared cake pan. Cover with aluminum foil.
  6. Place cake pan in a large roasting pan; fill roasting pan with hot water to approximately 1-inch depth.
  7. Bake for 70 minutes. Flan will still be wobbly in the center. Cool in roasting pan with water for 1 hour. Remove from roasting pan and refrigerate for at least 2 hours to overnight.
  8. To serve; run a spatula around edge of pan. Invert serving plate over pan. Turn over and shake gently to release. Garnish with chopped pepitas around the edge.

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