It’s officially fall, which means one thing: it’s time to bring out all the cozy flavours. And this Apple and Pumpkin Flan is exactly what your sweater-weather dreams are made of.

If I click my heels three times and say, “PLS, PSL, PSL,” will I suddenly become a cute 23-year-old girl with long blonde hair and baby-smooth skin? Please say yes.

For anyone wondering, PSL stands for pumpkin spice latte—the official drink of fall. It’s all about warmth, comfort, and pretending it’s crisp outside even when it’s still 25°C (which, for my American friends, is real hot for this time of year).

Right now, restaurants are closed except for patios, and honestly, we could all use a little treat to lift our spirits. My problem with treats, especially during lockdown life, is that I can’t stop at one. So, I needed something sweet, satisfying, and portion-controlled. Enter: the easiest flan ever.

Why You’ll Love This Apple and Pumpkin Dessert

This recipe combines the creamy texture of a classic flan with the familiar flavours of apple and pumpkin—a duo that practically defines autumn baking. It’s:

• Easy to make with just a blender and a few ingredients
• Perfectly portioned into 8 small servings (so you can freeze the extras)
• Lightly spiced with cinnamon and allspice for those cozy fall vibes

It’s comfort food that doesn’t require a ton of effort. And, let’s be honest, we all need more of that.

How This Recipe Came to Be

It started with leftover pumpkin purée. (If you ever find yourself with extra after Halloween, you can make your own pumpkin purée at home—it’s easy and delicious.)

Then came apples. Because what’s more “fall” than apples and pumpkins together?

I remembered the 10-minute crème caramel I made last year, which turned out to be a holiday lifesaver. So, I thought—why not combine these ideas and create something creamy, cozy, and undeniably autumnal? And that’s how this Apple and Pumpkin Flan was born.

Ingredients You’ll Need

Serves: 8
Prep Time: 5 minutes
Cook Time: 50 minutes

• ½ cup corn syrup
• 4 apples, peeled, cored, and diced
• 4 large eggs
• 2 egg yolks
• 1 can (300 mL) sweetened condensed milk
• 300 mL warm water
• ¼ cup pumpkin purée
• ½ teaspoon allspice
• 1 teaspoon cinnamon

Step-by-Step Method

1. Preheat and prep: Preheat your oven to 375°F (190°C). Spray eight small ramekins with cooking spray and set them inside a large roasting pan.
2. Caramel layer: Pour 2 tablespoons of corn syrup into each ramekin, then top evenly with the diced apples.
3. Blend the custard: In a blender, combine eggs and yolks. Blend for one minute.
4. Add condensed milk: Pour in the condensed milk and blend again.
5. Add water: Fill the empty condensed milk can with warm water and slowly pour it into the blender while mixing on low speed.
6. Add flavour: Blend in the pumpkin purée, cinnamon, and allspice until smooth.
7. Bake: Pour the mixture into each ramekin. Fill the roasting pan with warm water halfway up the sides of the ramekins.
8. Cook: Bake for 45–50 minutes, or until the centre is set but still slightly jiggly.
9. Cool: Let cool for 30 minutes, then refrigerate for at least two hours or up to four days.
10. Serve: Run a sharp knife around the edges, invert onto a plate, and spoon the caramel over top. Serve with whipped cream and a dash of cinnamon.

Make-Ahead and Storage Tips

This flan keeps beautifully in the fridge for up to four days and freezes perfectly. Simply thaw overnight in the fridge and enjoy when that sweet craving hits.

If you’re planning ahead for the holidays, double the batch—you’ll thank yourself later.

Final Thoughts

This Apple and Pumpkin Flan is one of those easy desserts that feels elegant but takes almost no effort. It’s creamy, spiced, and perfectly portioned for when you need “just a little something sweet.”

And then I thought about autumn flavours and apples came to mind!!

The Easiest Apple and Pumpkin Flan

Do you think creme caramel/flan is hard to make? Well, the traditional way is pretty easy, but using this hack makes it easier that pouring yourself a bowl of cereal (almost!!). And this recipe with apple and pumpkin is deeelish!!!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine French

Servings 8

Ingredients

  

• 1/2 cup corn syrup
• 4 apples peeled, cored and diced
• 4 large eggs
• 2 egg yolks
• 1 300ml can sweetened condensed milk 300ml
• 300 ml water
• 1/4 cup pumpkin puree
• 1/2 tsp allspice
• 1 tsp cinnamon

Instructions

 

• Preheat oven to 375 and coat 8 small ramekins with cooking spray; also find a large roasting pan that will fit your ramekins; set aside.
• Pour 2 tbsp of corn syrup into each ramekin; top with diced apples (equally distributed).
• Place eggs and egg yolks into your blender and mix until combined (about 1 minute).
• Pour the condensed milk into the egg mixture and blend again.
• Fill the can to the rim with warm water, using a spatula to get all of the remaining milk off the sides of the can; remove the clear top piece from the blender and pour in the hot water while blending on low speed.
• Add the pumpkin puree and blend again.
• Pour the mixture into the ramekins and place in the roasting pan.
• Fill the roasting pan with warm water until the water reaches about 1/2 way up the sides.
• Bake in the pre-heated oven for 45-50 minutes (or until the centre isn’t jiggly anymore).
• Remove from oven and cool for about 1/2 hour; refrigerate for a few hours or up to 4 days.
• When ready, run a sharp knife around the edge and flip over onto a plate, making sure you get all of the caramel out of the ramekin.
• Serve with whipped cream and a dash of cinnamon.