Brandy Pumpkin Flan with Hazelnut Crust 

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Serves: 10 person(s)

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

A delicious alternative to pumpkin pie. Perfect for special occasions and holidays.
Flan per 1/10 pie: 143 calories, 5.3g fat and 7g sugars
Pumpkin pie per 1/10 pie: 269 calories, 14g fat and 20g sugars
Pumpkin pie per 1/8 pie: 336 calories, 18g fat and 25g sugars
Pumpkin pie per 1/6 pie: 448 calories, 24g fat and 34g sugars

Ingredients:

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 lowfat 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!

To learn more about recipe makeovers see CalorieKing's library article "Smart Substitutes: Your Guide to Low-Calorie Cooking Alternatives".

Recipe Makeover
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

Traditional Recipe
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).

Author:

Family Health Network

Related Recipes:

Non-Fat Vanilla Ice Cream