Baking: Pastries, Pies, Tarts: Brandy Pumpkin Flan with Hazelnut Crust

Our Recipe Makeover is a delicious lower-calorie alternative to the traditional pumpkin pie - perfect for special occasions and holidays.
Per serving: 143 calories, 5.3g fat and 17g carbs.
Saves: 193 calories, 12.7g fat and 22g carbs!

Author: CalorieKing
Date: December 27, 2012

Serves: 10 person(s)
Yield: 10 x slices

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


    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!
  Recipe Makeover

    3/4 cup all-purpose flour
    1/2 tsp baking powder
    1/2 cup ground hazelnuts
    1 Tbsp sugar substitute *
    4 Tbsp low-fat 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 low-fat 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


    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 low-fat vanilla ice cream (see recipe link below).

    * Sugar substitute can be replaced by an equal amount of granulated sugar.

    Serving suggestions are not included in the nutritional analysis.

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Nutritional Information
(Per Serving)

Calories:143 cals336 cals
Kilojoules:599 kJ1,407 kJ
Fat5.3 g18.0 g
Carbohydrates17.0 g39.0 g
Protein5.0 g7.0 g
Cholesterol60.0 mg87.0 mg
Sodium45 mg218 mg
Saturated Fat1.5 g6.0 g
Fiber1.8 g1.9 g
Calcium45.0 mg154.0 mg
Total Sugars7.0 g25.0 g

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