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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 175.6
  • Total Fat: 0.8 g
  • Cholesterol: 1.4 mg
  • Sodium: 275.7 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 6.1 g
  • Protein: 5.7 g

View full nutritional breakdown of Pumpkin Flan calories by ingredient
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Pumpkin Flan

Submitted by: DISTENDASI
Pumpkin Flan

Introduction

Buck tradition this Thanksgiving and forgo standard pumpkin pie. Instead, whip up a smooth, spicy and low-calorie flan. Buck tradition this Thanksgiving and forgo standard pumpkin pie. Instead, whip up a smooth, spicy and low-calorie flan.
Number of Servings: 8

Ingredients

    1/2 cup unpacked brown sugar
    1/2 tsp ground cinnamon
    1/4 tsp ground cloves
    1/8 tsp cayenne pepper
    1/8 tsp table salt
    16 oz canned pumpkin
    1 cup fat-free evaporated milk
    1/4 cup orange juice
    3/4 cup fat-free egg substitute
    8 tbsp lite whipped desert topping
    1/2 medium orange(s), cut into 8 thin wedges

Directions

Preheat oven to 350F.
Stir together sugar, cinnamon, cloves, cayenne and salt in a large bowl.
Whisk in pumpkin, milk, orange juice and egg substitute; divide among eight 6-ounce custard cups.
Set custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch.
Bake until firm around edges and slightly puffed, about 45 minutes.
Remove cups from water (careful not to burn yourself), cool completely, cover and refrigerate.
Before serving, top each cup with a tablespoon of whipped topping and an orange wedge.


Number of Servings: 8

Recipe submitted by SparkPeople user DISTENDASI.






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Member Ratings For This Recipe



  • 12 of 12 people found this review helpful
    This Pumpkin Flan recipe is delicious. My husband couldn't believe it was low fat. I made it lower in calories by using Splenda Brown Sugar. It tasted fantastic!! - 1/31/09

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  • Incredible!
    6 of 6 people found this review helpful
    I wouldn't call this "flan" exactly since there is no caramel quality, however this is a fabulous substitute for full-on pumpkin pie. The addition of the touch of cayenne is sheer brilliance! I followed the ingredients closely, but I omitted the salt and used 1/3 cup Splenda Brown Sugar Blend. - 6/25/11

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  • Very Good
    6 of 6 people found this review helpful
    I made this for myself because I love Pumpkin Bread. It freezes wonderfully and I ate it for weeks. I will certainly make this again and maybe share next time. - 1/11/09

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  • Incredible!
    6 of 6 people found this review helpful
    I made this for 9 of us the other night & everybody loved it, it take alot longer then 25 minutes to cook - 8/20/08

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  • 5 of 5 people found this review helpful
    taste to me like pumkin pie without the crust . It hits all the bells and whistles of pie .caynne pepper was a surpirse . - 6/22/11

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  • Incredible!
    4 of 4 people found this review helpful
    Made this for New Year's Eve. It was a hit! Will make again soon. - 1/8/09

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  • O.K.
    3 of 7 people found this review helpful
    the idea is good, but I don't like all of the chemical laden ingredients. I think it would be better to use a real egg and cut some sugar calories with WheyLow. - 10/9/11

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  • Incredible!
    3 of 5 people found this review helpful
    Gluten free...yippee! - 8/13/08

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  • Incredible!
    2 of 2 people found this review helpful
    I was prepared to dislike this because of the cayenne pepper but was absolutely amazed. It gave just the right touch of spice to make this excellent! Great recipe! - 11/21/13

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  • Incredible!
    2 of 2 people found this review helpful
    I can't believe that this is low fat. It tasts just like the fattening pumpkin pie we are all used to, but with out the crust - 12/15/11

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  • 2 of 2 people found this review helpful
    I use squash instead of canned pumpkin and it is delicious. - 8/24/11

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  • Incredible!
    2 of 5 people found this review helpful
    Yeah!!! - 8/13/08

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  • 1 of 1 people found this review helpful
    Does anyone know the conversion for the egg substitute to real eggs? I will not use substitutes, chemical-laden garbage (topping) nor fat-free anything as fat is an extremely important part of any nutrition plan.
    - 11/5/14

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  • 1 of 1 people found this review helpful
    PARTSBANK is dead on, no caramel like the picture, not really flan. But having said that, it's the best pumpkin custard I've had. Love the cayenne; who'd have thought? Great tasting, will do again. SparkPeople, I've encountered this before where the picture doesn't match up with the recipe. - 12/21/13

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  • 1 of 4 people found this review helpful
    This is more of a crme brle recipe, without actually 'burning the sugar' added on regular brle; & once again, the photo doesn't match the recipe, which I dislike about these! Make the recipe & take a photo, rather than importing something it's not. - 11/21/13

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  • Incredible!
    1 of 1 people found this review helpful
    This is one of my favorite recipes! I often make it with half sugar and half Splenda for my husband. - 10/9/11

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  • 1 of 1 people found this review helpful
    This sounds great. Has anyone made it with egg replacer? My son is allergic to eggs, so it's easier to make one dish than two. - 8/24/11

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  • 1 of 1 people found this review helpful
    I loved this recipe, it was really delicious! I also used the Splenda brown sugar instead of the regular! - 8/24/11

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent - 5/18/07

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  • Sounds awesome... disappointed in there not being any caramel in the recipe but I can always make some and add the calories to the count! - 11/5/14

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  • Does any one know if this can be made with coconut or almond milk? I don't eat dairy, but love pumpkin. - 11/5/14

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  • 0 of 4 people found this review helpful
    Don't care for pumpkin that much. - 11/22/13

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  • Incredible!
    0 of 3 people found this review helpful
    Ok....cant' wait to make this! Sounds fantastic. - 10/31/11

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  • 0 of 1 people found this review helpful
    The fibre content for this seems rather high - is it accurate? - 10/9/11

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  • Very Good
    0 of 2 people found this review helpful
    This will be a great addition to our Thanksgiving menu this year ... I love to bring the unexpected to the table. - 10/2/11

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