Go Back
+ servings

Pumpkin Flan by Yana Gilbuena

When pumpkins and autumn come around, it's time to make this easy Pumpkin Flan, a recipe shared by Yana Gilbuena, of the Salo Series. Self-taught Chef Yana visited my home in New Jersey and cooked this classic dessert which was handed down  by her grandmother Lola Purit. The pureed pumpkin was pre-roasted then blended into the classic custard mixture. Bake this in  a water bath and serve during the holidays. The thick, rich custard with the decadent caramel dripping down is a favorite around the table any time. This was a recipe inspired by Chef Yana Gilbuena of the Salo Series.
Course: Dessert
Cuisine: Asian, Filipino
Keyword: Pumpkin Flan
Servings: 4 people
Calories: 399kcal
Author: Asian in America - Elizabeth Ann Quirino


  • 2 Baking pans - 8 x 8 inches; or 9 x 11 inches; or the Filipino llanera - 8 inches in length
  • 1 Medium -sized stockpot


  • 2 cups cubed kabocha squash, from a half of a medium-sized , seeded
  • 2 cups granulated sugar, for caramel topping
  • 1 can (12 oz. fl. or 354 ml.) evaporated milk
  • 2 cans (14 oz. each) sweetened condensed milk
  • 12 whole egg yolks
  • 1 teaspoon vanilla extract


  • Roast whole squash/pumpkin at 425 F oven temperature until soft, usually 45-60 minutes.  Keep oven on.
  • Prep your llanera or baking pan. This recipe makes two baking pans of 8 inches x 8 inches or one large loaf pan of 9 inches x 11 inches that is 4 inches deep.
  • To make the caramel topping: Over low medium heat, in a heavy, medium-sized stock pot, place the granulated sugar. Caramelize the 2 cups of sugar, tilting around as the sugar turns a golden brown syrup. This will take about 5 minutes. Distribute and pour quickly and evenly on your pans to line.
  • To prepare the pumpkin flan : De-seed and peel your squash/pumpkin.
  • Mash the squash/pumpkin with evaporated milk
  • Add condensed milk and egg yolks.  Blend well.
  • Pour the vanilla extract. Mix well.
  • Using a strainer, pour squash flan mixture in a bowl. With a fork, press the squash flan mixture deep through the strainer. Repeat straining if needed till smooth.
    Pour into the caramel-lined baking pans. Cover pans with foil and seal tightly.
  • Put the foil-covered baking pans in a water bath ( a larger pan filled with water), cook in oven at 425 F for 45 minutes.
  • To check, stick a toothpick in the flan. If it's clean, it's done.
  • Remove from water bath, let cool and serve.
  • Hello, Friends! All the images and content here are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to use my photos or content on your website  without my permission. If you want to republish this recipe or content, please ask my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you.


Serving: 100grams | Calories: 399kcal | Carbohydrates: 100g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 33mg | Sodium: 3mg | Potassium: 9mg | Sugar: 100g | Vitamin A: 45IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.1mg