Name: Pumpkin Chocoflan Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 9 h 15 min
Cuisine: Mexican
Ingredients: ⅔ cup granulated sugar (133 grams); ½ cup pumpkin puree (122 grams); 15 ounces evaporated milk; 14 ounces condensed milk; 3 large eggs, beaten; 2 teaspoons vanilla extract; 2 teaspoons ground cinnamon; ½ teaspoon salt; ½ teaspoon ground nutmeg; ½ teaspoon ground ginger; ¼ teaspoon ground allspice; ½ cup all-purpose flour (67 grams); ½ cup granulated sugar (100 grams); ¼ cup unsweetened cocoa powder (20 grams); ½ teaspoon salt; ½ teaspoon baking powder; ⅓ cup milk (83 ml); 3 tablespoons olive oil; 1 large egg white; 1 teaspoon vanilla extract

Jump to Recipe· 4.1 from 4 reviews

If you are craving a show-stopping dessert that perfectly balances the comforting flavors of pumpkin with the rich indulgence of chocolate, this Pumpkin Chocoflan Recipe is exactly what you need. This Mexican-inspired treat combines creamy pumpkin flan with a luscious chocolate cake layer, crowned by a caramel glaze that adds just the right touch of sweetness and texture. It’s a whirlwind of flavors and textures that come together in one delightful dessert that’s sure to impress family and friends alike.

Ingredients You’ll Need

The image shows several small white bowls and a glass measuring cup arranged on a white marbled surface. There are three raw eggs in one bowl, a bowl with an orange-red thick paste and a spoon inside, a bowl with white granulated sugar, and a bowl with a light beige creamy liquid. The glass measuring cup holds a larger amount of a similar light beige liquid. Another white bowl contains a pale yellow creamy mixture. A couple of small white ceramic dishes hold brown and off-white powders, and a small bowl has a dark amber liquid, likely vanilla extract. The ingredients are spread out neatly and thoughtfully with soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to nailing this Pumpkin Chocoflan Recipe. Each component is simple but essential, contributing to the perfect blend of moist cake, creamy flan, and that signature caramel finish. From warm spices to rich dairy products, every ingredient plays a role in giving this dessert its unforgettable flavor and texture.

Granulated sugar: Used both for the caramel topping and to sweeten the cake and flan layers, sugar helps create depth and sweetness.
Pumpkin puree: Adds moisture, vibrant color, and that unmistakable cozy pumpkin flavor to the flan.
Evaporated milk: Provides richness and creaminess to the flan layer without excess wateriness.
Condensed milk: Adds sweetness and a silky texture to the flan layer.
Eggs: Essential for binding and giving structure to both the cake and flan.
Vanilla extract: Enhances the flavors and balances the pumpkin and chocolate beautifully.
Warm spices (cinnamon, nutmeg, ginger, allspice): Infuse the flan with those classic pumpkin pie vibes.
All-purpose flour: Forms the base of the chocolate cake, providing structure and crumb.
Cocoa powder: Essential for that rich chocolate flavor in the cake layer.
Salt and baking powder: Bring out the sweetness and help the cake rise perfectly.
Milk and olive oil: Combine to keep the chocolate cake moist and tender.
Egg white: Adds lightness to the chocolate cake batter.

How to Make Pumpkin Chocoflan Recipe

Step 1: Prepare the caramel

Start by melting ⅔ cup of sugar in a saucepan over medium heat. Keep a close eye on it and stir occasionally to prevent burning. Once the sugar turns a beautiful amber caramel color, pour it immediately into a loaf pan and set aside for about 10 minutes. This caramel will create a luscious, glossy topping that forms the base when you invert the cake later. It’s the first layer that makes this Pumpkin Chocoflan Recipe truly special.

Step 2: Make the pumpkin flan mixture

In a large bowl, whisk together pumpkin puree, evaporated milk, condensed milk, beaten eggs, vanilla extract, and warm spices: cinnamon, salt, nutmeg, ginger, and allspice. The blend of spices is what gives the flan that comforting autumnal essence, while the pumpkin adds moisture and richness. Whisk everything until smooth and transfer to a measuring cup with a spout for easy pouring in the next step.

Step 3: Prepare the chocolate cake batter

In another bowl, combine the all-purpose flour, granulated sugar, cocoa powder, salt, and baking powder. In a separate smaller bowl, whisk together milk, olive oil, egg white, and vanilla extract. Pour the wet ingredients into the dry and mix just until combined. The key here is not to overmix, so your chocolate cake turns out tender and moist, perfectly complementing the creamy flan.

Step 4: Assemble the layers

Pour the chocolate cake batter evenly over the caramel in the loaf pan. Smooth the surface gently. To ensure the flan layer goes on without disturbing the cake, place a spatula over the chocolate batter and carefully pour the pumpkin flan mixture over the spatula. This technique prevents holes and helps both layers stay distinct yet harmonious.

Step 5: Bake in a water bath

Set the loaf pan in a larger 9×13 inch baking dish and add boiling water to come halfway up the sides of the loaf pan. This water bath is crucial for gentle, even cooking, helping the flan set perfectly without cracking. Bake in a preheated 325°F oven for 45 to 55 minutes, or until the internal temperature reaches about 180°F. Let it cool for 15 minutes, then chill uncovered in the fridge for at least 8 hours, or overnight, so it firms up beautifully.

Step 6: Unmold and serve

When you’re ready to enjoy this Pumpkin Chocoflan Recipe, dip the bottom of the loaf pan in hot water to loosen the caramel. Run an offset spatula around the edges to free the sides. Invert a serving platter onto the pan and flip it over carefully. The caramel topping will now be a glossy, sticky crown, topping the rich chocolate cake and creamy flan layers. Serve chilled or at room temperature for the perfect slice every time.

How to Serve Pumpkin Chocoflan Recipe

The image shows a rectangular flan with two clear layers on a white plate. The top layer is a smooth, light caramel color with a glossy finish, while the bottom layer is darker brown and slightly textured. A slice is cut from the flan, standing upright showing the two distinct layers clearly. In the background, another slice rests on a white plate with a silver fork beside it. The whole scene is set on a white marbled surface, with an off-white neutral wall behind. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a little ground cinnamon on top or add some toasted pepitas for crunch and visual contrast. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream also pairs beautifully. These simple touches highlight the pumpkin and chocolate flavors while adding texture and an extra layer of indulgence.

Side Dishes

This dessert shines on its own but can be enhanced with some warm beverages like Mexican hot chocolate or coffee spiked with cinnamon. If you want a fresh balance to the richness, serve slices alongside a crisp apple salad or a citrus-infused fruit salad to add brightness and cut through the sweetness.

Creative Ways to Present

For a festive gathering, slice the Pumpkin Chocoflan Recipe into small squares and arrange them on a decorative platter with edible flowers or fresh herbs such as mint. Alternatively, serve individual portions in clear glasses to showcase the beautiful layered effect or drizzle with a homemade caramel sauce just before serving for extra wow factor.

Make Ahead and Storage

Storing Leftovers

You can store leftover Pumpkin Chocoflan Recipe in an airtight container in the refrigerator. It will keep well for 3 to 4 days while maintaining its flavors and texture. Chilling also helps the caramel keep its glossy finish, so leftovers are just as delicious as fresh.

Freezing

If you want to save some for later, wrap slices of the Pumpkin Chocoflan Recipe tightly in plastic wrap and place them in a freezer-safe container or ziplock bag. Frozen portions stay good for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.

Reheating

This dessert is typically best served chilled or at room temperature, but if you prefer it a bit warmer, gently reheat slices in the microwave for about 15 seconds. Avoid overheating to prevent the flan from becoming rubbery or the caramel from melting too much.

FAQs

What is Pumpkin Chocoflan?

Pumpkin Chocoflan is a layered dessert featuring a creamy pumpkin-flavored flan on top of a rich chocolate cake, all finished with a sticky caramel layer. It combines the warmth of pumpkin spices with the decadence of chocolate in a uniquely delicious Mexican dessert.

Can I use canned pumpkin for this recipe?

Yes! Canned pumpkin puree works perfectly for this recipe. Just be sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices that could alter the flavor balance.

Why do I need a water bath to bake this Pumpkin Chocoflan Recipe?

The water bath gently regulates the baking temperature around the flan, which helps prevent cracks and ensures the custard sets smoothly and evenly without drying out.

Can I make this dessert gluten-free?

Yes, by substituting the all-purpose flour in the chocolate cake layer with a gluten-free flour blend, you can make this Pumpkin Chocoflan Recipe safe for gluten-sensitive eaters without sacrificing texture.

How do I prevent the caramel from burning?

Keep the heat medium to low when melting the sugar for caramel, stir occasionally but gently, and watch for a deep amber color. Removing it from heat as soon as it reaches this color helps avoid bitterness from burning.

Final Thoughts

This Pumpkin Chocoflan Recipe is one of those desserts that feels like a warm hug in every bite — comforting, elegant, and downright irresistible. Whether you’re baking for the holidays, a special occasion, or a cozy night in, this dessert promises to delight every pumpkin and chocolate lover around the table. Give it a try, and I guarantee it’ll become a treasured favorite!