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Photo of Pumpkin and pecan flan by WW

Pumpkin and pecan flan

PersonalPoints™ per serving
Total Time
55 min
20 min
35 min
Serve slices of this sweet and spicy tart with a tablespoon of no-fat Greek-style yoghurt. Yum!


Anzac biscuits

200 g

Reduced fat oil spread

40 g, melted

Boiled pumpkin

1½ cup(s), (600g), mashed

Extra light sour cream

cup(s), (160g)


1 medium

Egg white

2 medium

Brown sugar

¼ cup(s), (55g)

Ground ginger

½ tsp

Ground cinnamon

½ tsp

Ground all spice

½ tsp, (mixed spice)


¼ cup(s), (30g), coarsely chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 20cm (base measurement) round pie dish with oil. Process the biscuits in a food processor until they resemble fine breadcrumbs. Stir in the melted spread until combined. Press the mixture over the base and three-quarters of the way up the side of the prepared dish. Bake for 5 minutes. Set aside to cool.
  2. Process the pumpkin, sour cream, egg, egg white, sugar and combined spices in a food processor until smooth. Pour mixture over the biscuit base. Sprinkle with the pecan. Bake for 30-35 minutes or until just set in the centre. Place on a wire rack to cool. Serve at room temperature.