Pumpkin and pecan flan
12
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
Serve slices of this sweet and spicy tart with a tablespoon of no-fat Greek-style yoghurt. Yum!
Ingredients
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
⅔ cup(s), (160g)
Egg(s)
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)
Pecans
¼ cup(s), (30g), coarsely chopped
Oil spray
1 x 3 second spray(s)
Instructions
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.
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