No Thanksgiving meal seems complete without a deliciously sweet pumpkin ending and this Pumpkin Flan recipe by Ellie Krieger fits the bill perfectly! Sweetly decadent with a gooey caramel topping, yet just a fraction of the fat and calories of a traditional pumpkin pie.
This is NOT health food, but it IS a healthier alternative to traditional pumpkin pie and is perfect for Thanksgiving.
Yield: 8 servings
Calories: 100 (31.5% of calories from fat) ♥ Fat: 3.5 g ♥ WW Points: 2 pts
- Cooking spray
- 2/3 cup sugar, divided
- 1/2 cup whole milk (fat-free is NOT a good substitution in this recipe)
- 1/4 cup evaporated milk
- 2 eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated nutmeg
- 1 teaspoon ground cinnamon
- 3/4 cup solid-pack pumpkin
- Preheat oven to 350 degrees F.
- Meanwhile, bring about 4 cups water to a boil and keep hot (for a water bath to follow)
- Arrange 8 (4-ounce) ramekins inside a 9 by 13-inch baking pan. Spray ramekins lightly with cooking spray.
- In a small saucepan, heat 1/3 cup sugar over low heat, stirring constantly, until sugar melts and forms a light-brown caramel, about 7 minutes.
- Working quickly, transfer 2 teaspoons of the caramel to each of the ramekins, swirling as soon as you spoon in the caramel (it will harden quickly).
- Set aside.
- Combine milk and evaporated milk in a small saucepan over medium heat until warm. Reduce heat to a low simmer and keep milk warm.
- Whisk together eggs, egg yolks, remaining 1/3 cup of sugar, vanilla, nutmeg and cinnamon.
- Fold pumpkin into egg mixture.
- Then fold into evaporated milk (a little at a time, if you add it all at once, it will begin to cook the eggs)
- Divide filling among ramekins, then place baking sheet in oven.
- Pour hot water into baking pan until it reaches halfway up the sides of the ramekins.
- Bake for 35 to 40 minutes, or until flan is just set.
- Let cool.
- Place a dessert plate on top of each ramekin and invert; flan should slide out, and syrup should flow onto sides of the dish.