Pumpkin Flan


    No Thanksgiving meal seems complete without a deliciously sweet pumpkin ending and this Pumpkin Flan recipe by Ellie Krieger fits the bill perfectly!  Sweetly decadent with a gooey caramel topping, yet just a fraction of the fat and calories of a traditional pumpkin pie.

    This is NOT health food, but it IS a healthier alternative to traditional pumpkin pie and is perfect for Thanksgiving.

    Yield: 8 servings
    Calories: 100 (31.5% of calories from fat)  ♥  Fat: 3.5 g  ♥   WW Points: 2 pts


    • Cooking spray
    • 2/3 cup sugar, divided
    • 1/2 cup whole milk (fat-free is NOT a good substitution in this recipe)
    • 1/4 cup evaporated milk
    • 2 eggs
    • 2 egg yolks
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon grated nutmeg
    • 1 teaspoon ground cinnamon
    • 3/4 cup solid-pack pumpkin


    1. Preheat oven to 350 degrees F.
    2. Meanwhile, bring about 4 cups water to a boil and keep hot (for a water bath to follow)
    3. Arrange 8 (4-ounce) ramekins inside a 9×13 inch baking pan. Spray ramekins lightly with cooking spray.
    4. In a small saucepan, heat 1/3 cup sugar over low heat, stirring constantly, until sugar melts and forms a light-brown caramel, about 7 minutes.
      • Working quickly, transfer 2 teaspoons of the caramel to each of the ramekins, swirling as soon as you spoon in the caramel (it will harden quickly).
      • Set aside.
    5. Combine milk and evaporated milk in a small saucepan over medium heat until warm.  Reduce heat to a low simmer and keep milk warm.
      • Whisk together eggs, egg yolks, remaining 1/3 cup of sugar, vanilla, nutmeg, and cinnamon.
      • Fold pumpkin into the egg mixture.
      • Then fold into evaporated milk (a little at a time, if you add it all at once, it will begin to cook the eggs)
      • Divide filling among ramekins, then place the baking sheet in the oven.
      • Pour hot water into the baking pan until it reaches halfway up the sides of the ramekins.
      • Bake for 35 to 40 minutes, or until flan is just set.
      • Let cool.
      • Place a dessert plate on top of each ramekin and invert; flan should slide out, and syrup should flow onto sides of the dish.


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