[{"type":"span","children":[{"text":" Join now"}]}]

Get up to 60% off*

*On Core and Premium on 3, 6 & 12 month plans. Offer ends 25/09/23. See offer terms.
Get up to 60% off*
Join now
Photo of Pumpkin and pecan flan by WW

Pumpkin and pecan flan

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

Pumpkin, cooked without added fat

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 allspice

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.