Nov 6, 2011

Lite Pumpkin Flan

Just in time for Thanksgiving! One of my favorite desserts. It is a combination of a cheese cake and a pumpkin pie. I tried to lower the fat content by using fat free milks and decreasing the egg content. Flan and pumpkin are two of my favorite foods in the world so I thought, yumm what if I combined the two?  and viola here it is! hope you like it.  This recipe makes two 9" pans.  Let's face it this desert is not one that will  last and why not have an extra one you can share with family and friends.....this is a great and easy holiday gift made with lots of love. 
Lite Pumpkin Flan
Servings: 24. size: 2.5 in slice: WW Pts+: 4 ,Calories: 147.40, Fat: 2.3 g, Carbs: 26.5g,  Fiber: .7g. Protein: 5.3, Sugar: 2.6g, Sodium: 61.8 g

  • 1 cup of raw sugar
  • 1 14oz fat free sweetened condensed milk
  • 1 12oz can fat free carnation milk
  • 1 15oz can of solid packed pumpkin
  • 8 oz low fat cream cheese
  • 1 tbsp vanilla
  • 1/2 tsp nutmeg
  • 1/2 tsp pumpkin spice
  • 1 tsp ground cinnamon
  • 2 eggs
  • 3 egg whites

Carmalize Sugar:  I like to separate and carmalize 1/2 cup of sugar at a time in a small saucepan over low heat until sugar dissolves.  Increase heat and let cook till sugar is a deep golden brown. I do one pan at a time because I worry that the sugar may get too dark and I like to have the right amount of caramel in each pan. Careful not to let it burn. pour into 9" pan and swirl the pan so that it covers the bottom and a little around the sides. let cool (about 10 min) it will harden.

Blender: combine all of the ingredients; condensed milk, cream cheese, pumpkin, vanilla, cream cheese eggs, and spices. blend for about 30 seconds, transfer to a bowl and whisk in evaporated milk. pour custard into 9' carmalized pans

Cook: heat oven at 350 put the 9"pans into a roasting pan to be cooked in a "waterbath" pour boiling water into roasting pan to come up halfway to 9"pans. bake for at least 70 min until the sides are firm and the middle jiggles a bit. I like to see a soft tan color. cover tightly with aluminum foil and chill overnight. Run a small sharp knife around edges, place a desert plate over the top and invert pan.


  1. Yum, I know this is good since I tasted it :)

  2. can you make this recipe printer friendly...

  3. This looks so delicious! I'm definitely putting this on my list of desserts to try!