Tuesday, October 09, 2007

pumpkin flan recipe!


POINTS® Value: 2
Servings: 8
Preparation Time: 15 min
Cooking Time: 45 min
Level of Difficulty: Easy
Buck tradition this Thanksgiving and forgo standard pumpkin pie. Instead, whip up our smooth, spicy and low-calorie flan.


  • 1/2 cup unpacked brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/8 tsp cayenne pepper
  • 1/8 tsp table salt
  • 16 oz canned pumpkin
  • 1 cup fat-free evaporated milk
  • 1/4 cup orange juice
  • 3/4 cup fat-free egg substitute
  • 8 Tbsp lite whipped topping
  • 1/2 medium orange(s), cut into 8 thin wedges


  • Preheat oven to 350°F.

  • Stir together sugar, cinnamon, cloves, cayenne and salt in a large bowl. Whisk in pumpkin, milk, orange juice and egg substitute; divide among eight 6-ounce custard cups.

  • Set custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch. Bake until firm around edges and slightly puffed, about 45 minutes. Remove cups from water (careful not to burn yourself), cool completely, cover and refrigerate. Before serving, top each cup with a tablespoon of whipped topping and an orange wedge

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Stacy at Exceedingly Mundane said...

Yummy! This looks good. Wish I had some custard cups to cook it in :) Thanks for sharing!

annie said...

This looks so yummy Kim!