Name: Pumpkin Chocoflan Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 9 h 20 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 cinnamon; ½ teaspoon salt; ½ teaspoon nutmeg; ½ teaspoon ginger; ¼ teaspoon allspice; ½ cup all-purpose flour (67 grams); ½ cup granulated sugar (100 grams); ¼ cup 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· 4.2 from 58 reviews

If you adore rich desserts that combine flavors and textures in the most delightful way, then the Pumpkin Chocoflan Recipe is your next kitchen adventure. This irresistible Mexican cake masterfully pairs a silky, spiced pumpkin flan with a moist, deep chocolate cake, creating a stunning two-layer marvel. It’s not just a dessert but a celebration of autumn warmth and chocolaty comfort all in one slice. Every bite feels like a cozy hug, and once you try this recipe, it’s guaranteed to become a favorite at your table.

Ingredients You’ll Need

A top view of various ingredients arranged on a white marbled surface, featuring a small white bowl with three raw eggs showing bright yellow yolks in the center, a larger white bowl with a thick light yellow cream above it, and another white bowl with chunky red tomato paste with a silver spoon inside on the right. To the bottom left is a clear glass measuring cup filled with beige liquid, next to a small white dish holding dark brown, light brown, and reddish powders. Below this is a small white bowl with dark amber vanilla extract. On the right side near the bottom are two tiny white speckled bowls, one with white salt and the other with dark brown cocoa powder. A white bowl full of white granulated sugar sits toward the right center. All items are neatly spaced apart. photo taken with an iphone --ar 4:5 --v 7

These ingredients come together in perfect harmony to give you that signature layered cake experience. Each component is simple yet essential, playing a vital role in the flavor, texture, and look of the Pumpkin Chocoflan Recipe.

Granulated sugar for caramel: Melts into a rich amber caramel base that brings a luscious sweetness and glossy finish.
Pumpkin puree: Adds moisture, vibrant color, and the comforting taste of autumn spices to the flan layer.
Evaporated and condensed milk: These milks combine for the creamy, luscious texture that makes the flan so melt-in-your-mouth.
Eggs: Beat the eggs well to help the flan set perfectly and give the cake structure.
Vanilla and warm spices (cinnamon, nutmeg, ginger, allspice): Elevate the pumpkin flan with cozy, fragrant notes.
All-purpose flour, cocoa powder, and baking powder: Build the foundation for the rich, tender chocolate cake layer.
Milk, olive oil, and egg white: These keep the chocolate cake moist and light without overpowering the flan.

How to Make Pumpkin Chocoflan Recipe

Step 1: Create the Caramel Base

Start by melting ⅔ cup of granulated sugar over medium heat until it becomes a beautiful amber caramel. This step requires some patience and care—stir occasionally to prevent burning, then pour it into your loaf pan. This caramel will be the luscious, glossy layer on top once the cake is inverted, so getting it right matters!

Step 2: Prepare the Pumpkin Flan Mixture

In a large bowl, whisk together pumpkin puree, evaporated milk, condensed milk, beaten eggs, vanilla, cinnamon, salt, nutmeg, ginger, and allspice. The spices blend with pumpkin perfectly, creating that tantalizing aroma and smooth texture that defines the flan layer. Transfer this creamy mixture to a container with a spout to make pouring easier later on.

Step 3: Make the Chocolate Cake Batter

Combine dry ingredients—flour, sugar, cocoa powder, salt, and baking powder—in a bowl. In a separate bowl, whisk together milk, olive oil, egg white, and vanilla. Pour the wet ingredients into the dry, mixing gently until just combined. This batter will form the rich, moist chocolate layer contrasting beautifully with the smooth flan.

Step 4: Layer in the Loaf Pan

Pour the chocolate cake batter evenly over the set caramel in the loaf pan. To avoid holes in your flan, place a spatula gently over the cake layer before slowly pouring the flan mixture on top. This careful layering ensures that the pumpkin custard settles perfectly over the chocolate cake.

Step 5: Bake the Pumpkin Chocoflan Recipe

Place the loaf pan into a larger baking dish and pour boiling water halfway up around it to create a water bath. This helps the flan cook gently and evenly. Bake at 325 degrees F for 45 to 55 minutes, or until an internal thermometer reads 180 degrees F. After baking, let it cool before refrigerating uncovered overnight to set fully and develop its flavors.

Step 6: Unmold and Serve

When it’s time, dip the bottom of the loaf pan briefly in hot water to loosen the caramel, then run a spatula around the edges. Place a serving platter on top and carefully invert the pan to reveal that stunning caramel top and the gorgeous layers beneath. Serve at room temperature or chilled for a perfect slice every time.

How to Serve Pumpkin Chocoflan Recipe

A rectangular caramel flan with a shiny, smooth, deep golden caramel layer on top that slightly drips down its rough, textured sides in darker brown tones. The flan rests on a white plate with a few caramel drops around its edges, placed on a white marbled surface. A woman's hand is lifting a rectangular gold-colored tray to reveal the flan underneath. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A dusting of powdered sugar or a sprinkle of cinnamon on top adds a lovely finishing touch. For extra decadence, try dollops of whipped cream or a drizzle of caramel sauce. Toasted pepitas (pumpkin seeds) offer crunch and a nutty contrast that highlights the pumpkin flavor beautifully.

Side Dishes

While this dessert stands strongly on its own, pairing it with a scoop of vanilla ice cream or a cup of robust coffee brings out its best qualities. Fresh fruit like sliced pears or spiced apple compote also complements the Pumpkin Chocoflan Recipe wonderfully, balancing richness with refreshing brightness.

Creative Ways to Present

Serve individual slices with a sprig of fresh mint or edible flowers for an elegant touch when hosting. Alternatively, layer smaller portions in clear dessert cups to showcase the beautiful chocolate and flan layers, making each serving a visual treat as well as a delicious one.

Make Ahead and Storage

Storing Leftovers

Cover the Pumpkin Chocoflan tightly with plastic wrap or foil and store it in the refrigerator. It stays fresh for up to four days while maintaining its moist, creamy texture—perfect for enjoying a day or two later without missing a beat.

Freezing

This cake freezes well if you wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to two months. When ready to enjoy, thaw it overnight in the fridge to retain its smooth flan and tender chocolate layers.

Reheating

Reheat slices gently in the microwave for 20 to 30 seconds if you prefer to enjoy it warm. Avoid overheating to keep the flan creamy and the chocolate moist, or serve chilled for that classic texture contrast.

FAQs

Can I use canned pumpkin puree for this Pumpkin Chocoflan Recipe?

Absolutely! Canned pumpkin puree works perfectly and is convenient. Just make sure it’s pure pumpkin, not pumpkin pie filling, which contains added sugar and spices.

What pan size should I use for baking?

A loaf pan works best because it allows the layers to form properly and creates that classic shape. A standard 9×5 inch loaf pan is ideal for this recipe.

Can I make this dessert gluten-free?

Yes, substitute the all-purpose flour for a gluten-free flour blend that measures cup for cup. Just be sure it includes xanthan gum for structure, or add it separately.

Why is a water bath necessary for baking the Pumpkin Chocoflan Recipe?

The water bath gently cooks the flan by maintaining a consistent temperature and moisture, preventing cracks and ensuring the custard stays silky smooth.

How long can I refrigerate Pumpkin Chocoflan after baking?

For the best taste and texture, consume it within four days. Beyond that, the flan may start to lose its perfect creamy consistency.

Final Thoughts

There’s something truly special about making and sharing the Pumpkin Chocoflan Recipe, especially when you see those beautiful layers come together so perfectly. It’s a dessert that brings smiles, warmth, and a touch of magic to any table. I can’t wait for you to try making it—it’s bound to become one of your most cherished recipes!