Brandy Pumpkin Flan with Hazelnut Crust

Brandy Pumpkin Flan with Hazelnut Crust

Our Recipe Makeover is a delicious alternative to pumpkin pie. Perfect for special occasions and holidays.

Rating:

4 stars 4 stars 4 stars 4 stars (25 ratings made) Rate
Serves: 10 person(s) Change

Preparation Time: 15 mins
Cooking Time: 50 mins
Extra Time: 1 hr
(for refrigeration)

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe

About this Recipe Makeover

Although pumpkin pie is already healthier because of the antioxidant-rich pumpkin, traditional pumpkin pie still rates high in calories, fat and sugars. Topping off an already calorie-rich meal with a slice of pie can tip the scale towards calorie surplus.

Brandy Pumpkin Flan skims off the calories, fat and sugars by replacing evaporated milk with low-fat yogurt and nonfat milk, and by decreasing the sugar content. Although we've skimmed the portion size (most pie servings are 1/6 to 1/8 the pie), we've added rich tasting and flavorful ingredients, such as hazelnuts, molasses, brandy, and crystallized ginger, making this flan a one of a kind treat!

Ingredients Convert to Metric Show Makeover Show Traditional

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 cup ground hazelnuts
  • 1 Tbsp sugar substitute *
  • 4 Tbsp lowfat cream cheese, divided
  • 2 Tbsp nonfat milk, chilled
  • 3 eggs
  • 1 1/2 cup canned pumpkin (or cold, mashed pumpkin)
  • 1 Tbsp molasses
  • 1 Tbsp brandy
  • 2 Tbsp lowfat fruit yogurt
  • 2 tsp mixed spice (see recipe link below) (or pumpkin pie spice)
  • 1 Tbsp diced crystallized ginger
  • 1 unbaked deep pie crust, 9-inch
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 16 oz canned pumpkin
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 12 fl. oz evaporated milk
  • 1/2 cup heavy whipping cream, liquid

Directions:

Preheat oven to 375ºF.

CRUST: Combine flour, baking powder, hazelnuts and sugar substitute in a food processor and mix well. Add 2 tablespoons of the cream cheese and process until mixed through. Add the milk gradually until the mixture resembles a soft dough. Turn onto a floured board and knead quickly. Wrap in plastic wrap and refrigerate for 30 minutes.

On a floured board, roll the floured pastry to fit a lightly oiled, 9" pie pan. Prick the base a few times with a fork, cover and refrigerate for a further 30 minutes.

FILLING: Combine together or process the eggs, pumpkin, molasses, brandy, 2 tablespoons cream cheese, yogurt, mixed spice and ginger until smooth. Pour into the pie crust and bake in a preheated oven for 40 to 50 minutes or until a wooden toothpick inserted into the center comes out clean.

Serve hot or cold topped with 1 tablespoon of lowfat vanilla ice cream.

Variations:

* Sugar substitute can be replaced by an equal amount of granulated sugar (ingredient suggestion is not included in nutritional analysis).