It’s that bittersweet time of year… yes, the end of pumpkin season. And with Thanksgiving just two days away, I’m trying to squeeze in a few more pumpkin treats!
Beginning with… this scrumptious pumpkin hazelnut flan that I found off of SkinnyTaste.com. Cooked like a pie, served like a custard, this flan is light, slightly sweet and bursting with spiced pumpkin and hazelnut. If you need a last minute Thanksgiving dessert, look no further!
It’s very easy to tell when this is ready to come out of the oven and be devoured. Just stick a toothpick or butter knife in the center… if it feels like pudding, it’s done!
This received rave reviews from my family, so I thought you would enjoy it as well! Serve in ramekins, and if you’re feeling naughty, add a scoop of ice cream with sprinkle of pumpkin spice or cinnamon on top. Oh, how I wish we did that!
- 1/3 cup chopped hazelnuts, lightly toasted
- Baking spray
- 3 large eggs
- 2 large egg whites
- 10 tablespoons agave nectar (or sugar)
- 1 cup milk
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- 2/3 cup pumpkin puree
- 1/2 cup flour
- Preheat oven to 425 degrees. Spray a 9-inch DEEP pie dish with baking spray.
- Using a blender or food processor, combine eggs, agave, milk, vanilla, cinnamon, nutmeg and ginger. Blend until smooth, about 20 seconds.
- Add the pumpkin puree to the same batch. Blend until smooth.
- Add the flour and pulse until combined.
- Pour the batter into the greased pie dish.
- Bake for 15 minutes, then lower the heat to 375 degrees and bake until the center is set, about 15-20 minutes. Serve immediately (serving suggestion: add a scoop of Breyers Natural Vanilla ice cream!).
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