Pumpkin chocoflan
A fall twist on the Mexican chocoflan with spiced pumpkin custard layered over a chocolate-pumpkin sponge — a make-ahead centerpiece that uses a full can of pumpkin.
The beloved Mexican classic chocoflan is a fantastic make-ahead centerpiece, and this seasonal variation, featuring creamy spiced pumpkin custard and a rich chocolate-pumpkin sponge, makes for a spectacular fall showstopper. While you're welcome to blend your own purée (ideally go for a deep-orange, dense-fleshed squash such as kabocha), this recipe conveniently uses a whole tin of pumpkin, divided between the cake and custard layers, so you won't have any leftovers.