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!
Preparation Time: 15 mins
Cooking Time: 50 mins
Extra Time: 1 hr
Yield: 10 x slices
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!
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.