Pumpkin Flan


  • 1 cup Whip ’n Ice Vanilla
  • 12 fl oz (354 ml) Evaporated Milk
  • 5 Eggs
  • 1 tsp Vanilla Extract
  • 1 cup Sugar (for caramel)
  • 1 Can 15 OZ Pumpkin 100% Pure
  • 9 inch Cake Mold or BUNDT CAKE mold
  • Edible autumn leaves



1.Pre-Heat oven to 350 F degrees.

2.Caramel: Heat the sugar at medium heat until it reaches an amber color. Once color has been reached pour liquid sugar into a 9 inch cake pan or Bundt Mold

3.Flan: • in a blender combine for 2 minutes: eggs , vanilla. • Add Whip n Ice Vanilla, evaporated milk, and the Pumpkin pure and blend again for least two minutes until a smooth creamy texture has been achieved. • Pour the mix into the cake pan or Bundt mold. Cover with aluminum foil. • Bake bain-marie style for at least an hour (or until the flan jiggles slightly when shaken and or if after a toothpick is inserted in the middle it pulls out clean). • Remove the pan from the water and set aside to cool. • Unmold the flan.


1.Decorate the center of the flan with autumn leaves.

For best results after baking let the flan cool overnight in the refrigerator.
Recommend chocolate autumn colored leaves.