Piloncillo Pumpkin Flan with Cinnamon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy pumpkin flan sweetened with unrefined piloncillo, spiced with cinnamon, and chilled to perfection. This mexican-inspired desserts ready in about 80 minutes pairs (15 oz / 425g) pumpkin puree, whole milk, evaporated milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.1 (15 ratings) Prep: 20 min Cook: 60 min Serves 8 Mexican cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F (163°C). Place a 9-inch springform pan in the oven to preheat while preparing the filling.
  2. Step 2: In a blender, combine 1 can pumpkin puree, 1 cup whole milk, 1/2 cup evaporated milk, 1/2 cup melted piloncillo, 1/4 cup brown sugar, 2 large eggs, 1/2 tsp ground cinnamon, 1/4 tsp salt, and 1/4 tsp vanilla extract. Blend until smooth and no lumps remain.
  3. Step 3: Pour the mixture into the preheated springform pan. Place the pan in a larger baking dish and pour hot water into the larger dish until it reaches halfway up the sides of the springform pan.
  4. Step 4: Bake for 50-60 minutes until the center is just set (a knife inserted near the center should come out clean). Cool in the water bath for 15 minutes, then chill in the refrigerator for at least 4 hours before serving.

Frequently asked questions

How long does Piloncillo Pumpkin Flan with Cinnamon take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Piloncillo Pumpkin Flan with Cinnamon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz / 425g) pumpkin puree from drying out.

Can I substitute ingredients in Piloncillo Pumpkin Flan with Cinnamon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Piloncillo Pumpkin Flan with Cinnamon for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Piloncillo Pumpkin Flan with Cinnamon?

Mexican desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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