Brandy Pumpkin Flan with Hazelnut Crust

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!


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Serves: 10 person(s) Change

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

Yield: 10 x slices

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 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 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
  • 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.

Nutritional Info (per serving)

CALORIES 143 cals
Kilojoules 599 kJ
Fat 5.3 g
Saturated Fat 1.5 g
Cholesterol 60 mg
Sodium 45 mg
Carbohydrates 17.0 g
Fiber 1.8 g
Total Sugars 7.0 g
Protein 5.0 g
Calcium 45.0 mg
CALORIES 336 cals
Kilojoules 1,407 kJ
Fat 18.0 g
Saturated Fat 6.0 g
Cholesterol 87 mg
Sodium 218 mg
Carbohydrates 39.0 g
Fiber 1.9 g
Total Sugars 25.0 g
Protein 7.0 g
Calcium 154.0 mg
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