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Brandy Pumpkin Flan With Hazelnut Crust

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“A delicious alternative to pumpkin pie. Perfect for special occasions and holidays!”
1hr 5mins

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. Serve hot or cold with 1 tablespoon lowfat ice cream.

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