Kat's Pumpkin Flan recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 cup pumpkin puree
¾ cup white sugar, divided
2 egg whites
1 egg
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1 (12 fluid ounce) can evaporated milk

Nutrition Info

213.7 calories
carbohydrate: 35 g
cholesterol: 49.3 mg
fat: 5.8 g
fiber: 2 g
protein: 7.3 g
saturatedFat: 3.2 g
servingSize: -
sodium: 98.9 mg
sugar: 32.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Whisk pumpkin puree, 1/4 cup sugar, egg whites, egg, cinnamon, ginger, and cloves together in a bowl until smooth.

  3. Heat remaining 1/2 cup sugar in a saucepan over medium heat, stirring constantly, until dissolved, 3 to 5 minutes. Spoon dissolved sugar into the bottom of 6 custard cups.

  4. Pour evaporated milk into a microwave-safe bowl. Microwave in 30-second intervals until warmed through, 1 1/2 to 2 minutes. Stir into the pumpkin mixture. Pour pumpkin mixture over the sugar in the custard cups.

  5. Place custard cups in a deep baking pan. Pour in water around the custard cups to a depth of 1 inch.

  6. Bake in the preheated oven until custard is set in the center, 30 to 35 minutes. Remove from water and chill until cold, about 2 hours.

Recipe Yield

6 servings

Recipe Note

Flan made in custard cups. Just like pie, but healthier!

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