Brandy Pumpkin Flan With Hazelnut Crust
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 cup ground hazelnuts
- 1 tablespoon sugar substitute
- 2 tablespoons low-fat cream cheese
- 2 tablespoons chilled nonfat milk
- 3 eggs
- 1 1⁄2 cups cold mashed pumpkin
- 1 tablespoon molasses
- 1 tablespoon brandy
- 2 tablespoons low-fat cream cheese
- 2 tablespoons low-fat fruit yogurt
- 2 teaspoons mixed spice
- 1 tablespoon diced glace ginger
directions
- Combine the first four ingredients in a food processor and mix well. Add 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 and refrigerate for 30 minutes.
- On a floured board, roll pastry to fit a lightly oiled, 9" pie dish. Prick the base a few times with a fork, cover and refrigerate for a further 30 minutes.
- To make the filling, process the eggs, pumpkin, treacle, brandy, cream cheese, yogurt, spice and ginger until smooth. Pour into the pastry case and bake at 375 degrees F for 40-50 minutes or until a skewer inserted into the center comes out clean.
- Serve hot or cold with 1 tablespoon lowfat ice cream.
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RECIPE SUBMITTED BY
Naren-lee
Canada