Nothing says Thanksgiving like pumpkins. The over-sized orange gourds provide a variety of decorating options and are a versatile baking ingredient. Pumpkin pie is a staple, but how about a new dessert? Don’t be too hasty and dismiss the idea. Pumpkin flan offers a delicious fall twist on a Mexican dessert standard.
The custard dessert, when adapted for the season, provides a healthy and spicy alternative to pumpkin pie. This recipe is a low-calorie alternative that even provides the same cinnamon- and clove-spice aromas as a fresh-baked pie that so many people love having waft through their homes during the festive seasons . Adding pumpkin to the classic Mexican dessert enhances the sweetness of the dish while adding an earthy depth to the flavor. Pumpkin , naturally sweet, is also full of fiber and versatile enough to use in a number of different dishes.
The pumpkin flan can be served in custard cups or removed from the cups and plated for a more dramatic effect. There are a number of options for garnishing the flan : whipped cream, pomegranate seeds, a mixture of berries, or a mixture of roasted pumpkin seeds and candied pecans.
Feeling inspired to experiment with other recipes? Try tequila mousse .
Pumpkin Flan Recipe
- 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 evaporated milk (use fat-free evaporated milk for a lighter dish)
- 1/4 cup orange juice
- 3/4 cup fat-free egg substitute
- 8 tbsp whipped topping
- 3/4 cup pomegranate seeds
- 1 cup berry mixture (blueberries, raspberries, blackberries)
- 1/2 cup mixture of roasted pumpkin seeds, candied pecans
- Preheat oven to 350°F. Spray eight six-ounce custard cups with cooking spray and set aside.
- Stir together sugar, cinnamon, cloves, cayenne, and salt in a large bowl. Whisk in pumpkin, milk, orange juice, and egg substitute. Divide mixture equally among the eight 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 ( be careful not to burn yourself ), cool completely, cover (plastic wrap works well), and refrigerate. Cooked flan can be left in the cups and refrigerated up to day before serving.
- Serve in the custard cup , or remove the flan from cup by inverting the cup onto a serving dish or shallow bowl. Top each cup or dished flan with 2-3 tbsp of your topping of choice.
Yields 8 custard cups.