If there is one French dessert that has stood the test of time, it’s the iconic Flan Parisien. Smooth, creamy, and comforting with every bite, this classic custard cake is a cherished staple of French patisserie. Traditionally baked in a buttery crust with simple pantry ingredients, it’s known for being reliable, accessible, and surprisingly elegant. Today, I’m recreating this nostalgic classic, but with my personal seasonal twist that makes it lighter, naturally gluten-free, and even more nutritious.

In this version, we skip the traditional crust altogether to create a custard that is softer, lighter, and faster to prepare, perfect for busy home cooks and newer bakers who want an impressive dessert without the fuss. And instead of sticking to the traditional vanilla custard alone, we invite one of autumn’s most beloved ingredients to the party: pumpkin puree. It adds a gorgeous natural color, a lightly sweet earthy flavor, and turns the custard into a beautifully golden loaf that is both simple and stunning.

With its creamy interior, elegant browned top, and warm fall flavors, this Pumpkin Custard Cake is a wonderful addition to Thanksgiving menus, Sunday brunches, or cozy family evenings. It’s one of those desserts that looks impressive, but is honestly so simple that anyone can make it. Just mix, pour, bake, and chill.

Why Pumpkin Should Be Part of Your Regular Diet

Pumpkin is more than a seasonal ingredient, it’s a powerhouse of nutrition that deserves a regular place in your kitchen. Naturally rich in vitamin A, beta-carotene, and antioxidants, pumpkin helps support vision, immune function, and healthy skin. It’s also high in fiber, which supports digestion and helps keep you fuller longer, making it a great ingredient for people looking to improve satiety and balance blood sugar naturally.

Unlike many richer dessert bases, pumpkin is low in fat yet flavorful, which means you get delicious taste with added nutritional benefits. Adding pumpkin to recipes like this one allows you to enjoy indulgent treats while still nourishing your body, proof that comfort food and healthy eating can absolutely coexist.

Ingredients

• 4 eggs, room temperature

• 1/3 cup maple syrup

• 45 g cornstarch

• 2 cups (470 ml) whole milk, room temperature

• 30 g butter, room temperature

• 1 tsp vanilla extract

• 1 cup pumpkin puree (220 g)

Servings: 8–10 slices
Prep Time: 20 minutes
Baking Time: 40 minutes
Dietary Info: Gluten-free when made as written

Directions

1. Add the eggs, maple syrup, and cornstarch to a saucepan.
2. Whisk vigorously until the mixture is completely smooth and lump-free.
3. Gradually pour in the room-temperature milk while whisking continuously.
4. Place the saucepan over medium-high heat.
5. Cook while whisking constantly until the mixture begins to thicken and lightly simmer.
6. Continue whisking until the custard becomes thick, smooth, and creamy.
7. Lower the heat and add the room-temperature butter, whisking until fully melted and incorporated.
8. Add the pumpkin puree and vanilla extract, whisking again until smooth and uniform.
9. If the mixture looks slightly lumpy, remove from heat and use an electric whisk for 1–2 minutes to smooth it out.
10. Pour the custard into a silicone cake mold or greased baking pan, smoothing the top.
11. Bake at 365°F (185°C) for about 40 minutes, or until the surface is golden brown.
12. Allow the cake to cool slightly, then refrigerate for at least 3 hours to set.
13. Unmold, slice, and enjoy chilled.

Nutritional Information (per slice)

• Calories: 162

• Protein: 5.31 g

• Fat: 7.43 g

• Carbohydrates: 18.37 g

• Fiber: 0.4 g

Storage

• Store covered in the refrigerator for up to 5 days

• Keep tightly covered to prevent the surface from drying

• Best served after several hours of refrigeration

• Can be enjoyed plain or topped with:

  • caramel

  • maple drizzle

  • whipped cream

  • chopped nuts