Pumpkin Flan

4
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
8
Difficulty
Easy
Buck tradition this Thanksgiving and forgo standard pumpkin pie. Instead, whip up our smooth, spicy and low-calorie flan.

Ingredients

unpacked brown sugar

½ cup(s)

ground cinnamon

½ tsp

ground cloves

¼ tsp

cayenne pepper

tsp

table salt

tsp

canned pumpkin

16 oz

fat free evaporated milk

1 cup(s)

unsweetened orange juice

¼ cup(s)

regular liquid egg substitute

¾ cup(s)

lite whipped topping

8 Tbsp

orange(s)

½ medium, cut into 8 thin wedges

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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