Pumpkin flan
4
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
Buck tradition this Thanksgiving and forgo the standard pumpkin pie. Instead, try whipping up our smooth, spicy, and low-calorie flan. Not only is it impressive-looking, it's spiced with ground cinnamon, ground cloves, and a touch of cayenne pepper. The flan also gets a ton of flavor from canned pumpkin, evaporated milk, and orange juice. All you have to do is whisk the ingredients together in a bowl, then divide the batter among the custard cups, no fancy equipment or stovetop cooking required. After you bake them and let them cool, you can refrigerate them for hours ahead of time while you get everything else ready to go.
Ingredients
Unpacked brown sugar
½ cup(s)
Ground cinnamon
½ tsp
Ground cloves
¼ tsp
Cayenne pepper
⅛ tsp
Table salt
⅛ tsp
Canned pumpkin puree
16 oz
Fat free evaporated milk (Vitamins A & D added)
1 cup(s)
Unsweetened orange juice
¼ cup(s)
Liquid egg substitute
¾ cup(s)
Light aerosol whipped cream
8 Tbsp
Orange
½ medium
Instructions
1
Preheat oven to 350°F.
2
Stir together sugar, cinnamon, cloves, cayenne and salt in a large bowl. Whisk in pumpkin, milk, orange juice and egg substitute; divide among eight 6-ounce custard cups.
3
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 (careful not to burn yourself), cool completely, cover and refrigerate. Before serving, top each cup with a tablespoon of whipped topping and an orange wedge.
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