Spicy Pumpkin Flan (Healthy Alternative to Pie)

"I've made this recipe very spicy and flavourful to my tastes. Tinker around with adjustments to the spices to your liking, though I recommend leaving equal if not more ginger than cinnamon and then lessening cloves and allspice to your taste (reduce allspice before you reduce cloves for a better balance). Also, you can lighly spray cooking oil into the cake pan before you add the caramel (perhaps more on the sides than the bottom, because caramel will make it slippery on bottom). This will help you as you are trying to separate flan from pan with a spatula when cooked."
 
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Ready In:
1hr 15mins
Ingredients:
9
Yields:
1 pie
Serves:
8-10
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ingredients

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directions

  • Preheat oven to 300°F.
  • Sprinkle1/2 cup sugar in bottom of small saucepan over medium-low heat.
  • Caramelize by stirring often until sugar melts and is golden (approx. 8 minutes).
  • Pour immediately into round 9” cake pan, tipping quickly to coat bottom of pan. Set aside.
  • Combine 1/4 cup sugar and next 6 ingredients in a bowl. Beat at low speed with mixer until sugar is dissolved.
  • Add pumpkin. Beat at low speed until smooth.
  • Pour into prepared cake pan.
  • Place in large shallow pan. Add hot water to larger pan to a 1” depth.
  • Bake for 1 hour or until cooked (insert knife and it comes out clean).
  • Remove cake pan and let cool. When cool enough, cover and chill 3 hours.
  • Loosen edges with a spatula.
  • Place a serving plate on top of cake pan; quickly invert flan onto plate. Drizzle any remaining sauce over flan.

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RECIPE SUBMITTED BY

<p>I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well.&nbsp; We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects.&nbsp;</p> <p>Our current food interests have been on curries, steak, shellfish, and healthy desserts.&nbsp; The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients.</p> <p>But we enjoy our wine (we keep a journal) and time together as we cook.&nbsp; When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port.&nbsp; So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines.&nbsp; And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt!&nbsp;</p> <p>But we do love to indulge!&nbsp; And love entertaining family and friends to sample new creations or enjoy some our famous concontions.&nbsp;</p> <p>Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals.&nbsp; Just for fun and some interested friends.&nbsp; I'll create a recipe list when I have made more progress.</p>
 
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