This Pumpkin Spice Leche Flan is the Perfect Ending to Your Filipino Thanksgiving Spread

November 17, 2019

It still makes me wonder why pumpkin spice was never a big deal here in Manila. Abroad, people go crazy for the stuff, with restaurants and cafés following suit and preparing anything pumpkin spiced to appease the taste buds of frenzied diners—there’s Pumpkin Spice Latte, Pumpkin Spice Cheese Tarts with Honeycomb and Maple, Pumpkin Spice Chai Au Lait. It’s a seasonal celebration which we thought the Philippines shouldn’t miss out on as well. So today on, we made a pumpkin spiced dessert that’s suited for the Filipino palate—Pumpkin Spice Leche Flan.

Pumpkin Spice Leche Flan2

This isn’t our first recipe that makes use of the mix. We’ve made popcorn and latte in the past, but we felt the need to infuse it into a homegrown dessert. Cinnamon, ginger, nutmeg (or mace), allspice, and cloves are the essential base spices that make up Pumpkin Spice. When mixed with a rich, custardy leche flan, you’ve got a dessert that showcases all the intense, autmn flavors of the spices, but mellowed down with the milky ingredients. The addition  of pumpkin adds texture, while vanilla adds a fragrant finish to this leche flan, giving it that comforting, velvety touch to one of our favorite Filipino desserts. It’s the perfect ending to a Filipino thanksgiving spread.

Pumpkin Spice Leche Flan1

Pumpkin Spice Leche Flan

Total Time: 90 minutes
Yield: 4 llaneras

Ingredients: Caramel

  • 3/4 cup white sugar

Ingredients: Pumpkin Spice Leche Flan

  • 2 cans evaporated milk
  • 2 cans condensed milk
  • 1 cup pumpkin purée
  • 10 egg yolks
  • 5 whole eggs
  • 1 tsp vanilla extract
  • 1 tsp ginger powder
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon powder
  • 1/4 tsp dash of ground cloves
  • 1/4 tsp dash of allspice
  • 1/4 tsp salt


  1. Melt sugar in a pan. Wait for it to caramelize.
  2. Once caramelized, pour on llanera trays and set aside.
  3. In a bowl, whisk together the leche flan mixture. Strain and pour in llanera with caramel.
  4. Cover the llaneras with foil then steam for 50-70 minutes on low heat.
  5. One done, cool the llaneras and keep in the chiller.
  6. When ready to eat, slide knife around the llanera and flip over on a plate.
  7. Best served a little chilled.
Mikka Wee Mikka Wee

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

4 comments in this post SHOW

4 responses to “This Pumpkin Spice Leche Flan is the Perfect Ending to Your Filipino Thanksgiving Spread”

  1. G says:

    Nice! Where can you get pumpkin puree though?

    • RD says:

      I usually see canned pumpkin puree at robinson’s supermarkets (Libby’s brand), but i guess you could try your luck at other major supermarkets. take note that pumpkin puree is different from pumpkin pie filling 🙂

  2. Jinky Gallegos Reyes says:

    hi….what size of can for milk? thanks.

  3. Cheenowie says:

    can size? thanks

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