It’s Friday again which means it’s time for another dessert recipe. All this week I had been thinking about what I was going to make today. I thought about making a niño envuelto or a three-milk cake, but I ran out of flour and didn’t realize it until today (I only had some whole wheat flour left from my first failed French bread attempt) I was forbidden to spend any money until tomorrow (grocery shopping day) so I had to work with what I had in hand. I had some pumpkin left from the pumpkin pancakes I made the other day for breakfast and I had the ingredients to make a flan. But a pumpkin flan is too easy to make and since I had posted other flan recipes before I felt I was going to cheat if I only added a new ingredient to the previous recipes. That’s why I challenged myself to come up with something new. And that is how this pumpkin flan on a whole-wheat piecrust was born.
Pumpkin flan pie
Printable version
Prep time: 10 minutes
Cooking time: 35-40 minutes
Method: bake
For this recipe you will need:
- 1½ cup whole-wheat flour
- ½ cup butter
- ½ tsp salt
- 3 TBSP water
- 1 can evaporated milk
- 1 can condensed milk
- ½ cup pumpkin
- 1 TBSP vanilla
- ¼ cup cream cheese
- 4 eggs
Preparation:
First you need to make the pie crust
- Preheat oven to 400° F.
- Mix together flour, butter, salt and water with a fork.
- Roll out and put in pie pan. (I used two tartlette dishes)
- Prick bottom and sides and bake for 10 minutes.
Then the pumpkin flan filling
- Blend together milk, pumpkin, vanilla, cream cheese and eggs.
- Pour mixture over pie crust and bake at 350°F for 35-40 minutes or until a toothpick comes out clean.
- Let it cool down before serving and enjoy.
About this recipe:
- The amounts I used for this recipe are the ones I use for an 8-10 serving pumpkin flan, but it was too much for the two tartlettes so I ended up making a small flan, too. I didn’t take pictures of that because by the time it had cooled down it was too dark to take pictures. They will come tomorrow.
I should’ve covered the flan with foil because the top turned up kind of dark. Also, the crust was a little bit too thick. Next time I will use the same amount for 4 tartlettes or a regular size pie. But over all the experiment was a success. I am already thinking what other crazy desserts I can come up with using this whole-wheat piecrust.
Buen provecho!
14 Replies
It looks yummy no matter what. Very inventive! Our dessert tonight was frozen raspberries, mostly thawed and marinated in a little grand marnier and sugar over some vanilla ice cream. It was very refreshing. I’d made 40 garlic chicken so I wanted something really light!
Posted on February 29th, 2008 at 9:03 pm
Ben, this dessert is fabulous because it’s A) thick B) uses pumpkin and C) you gave it that wonderful crust!
Posted on March 1st, 2008 at 5:12 am
Pumpkin flan pie? Nice.
I remembered dessert Fridays! I’m so proud of myself.
I’m looking forward to the three milk cake recipe. i made one-about a year ago, and wasn’t impressed with the results.
Posted on March 1st, 2008 at 6:10 am
WOW! I always say this when I see a dessert like this – I’d like to dive into it and eat it from the inside out. Lovely Ben!
Posted on March 1st, 2008 at 7:37 am
It all looks so good, especially that thick creamy custard — wow! Great job — I can hardly wait to see what you can make once you’ve completed your grocery shopping
Posted on March 1st, 2008 at 12:48 pm
Mmmm…I love flans and I love the creativity behind his by using the pumpkin. “Gimme some more pie please…”. Just delicious…
Posted on March 1st, 2008 at 4:40 pm
Que rico y que buena idea!! tu corteza quemada del flan me recordó a las jericallas de Guadalajara, que son parientes cercanos de los flanes, llevan los mismos ingredientes pero queda con otra textura!! que rico!
Posted on March 1st, 2008 at 5:54 pm
Nice work. Anything custard in a crust works for me.
And i’m proud because i finally figured out how to comment on your blog. haha. Yes, i’m no computer genius.
Posted on March 1st, 2008 at 8:04 pm
I love the idea of the sweet creamy texture of this on a crust.
Posted on March 2nd, 2008 at 10:38 am
Yummeh, I’m with Sr. Zen. Custard works for me! I love pumpkin too, with all that cinnamon and clove-y goodness.
Posted on March 2nd, 2008 at 9:04 pm
This looks REALLY good! I love pumpkin, and the combination of pumpkin and cream cheese sounds great.
As for the weather – Rain is coming? Really? Arghhh. All I desperately want to do right now is put on shorts, flip flops, and go take a walk in the park. But we’re not quite there yet are we?
Posted on March 2nd, 2008 at 9:58 pm
This sounds great – I’m a huge pumpkin fan!
Posted on March 4th, 2008 at 3:40 pm
I’m not really a fan of pumpkin Ben, but your custard looks fabulous! might try the recipe with a different fruit though:)
Posted on March 5th, 2008 at 3:35 pm
que interesante… sounds really good. nice job.
you haven’t been by in a while. sup with that ??
Posted on May 11th, 2008 at 12:38 pm
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