pumpkin flan

POINTS per serving 2

Prep Time: 15 min

Cook Time: 45 min

Serves: 8



Source: weightwatchers.com

cup(s) unpacked brown sugar

tsp ground cinnamon

tsp ground cloves

⅛ tsp cayenne pepper

⅛ tsp table salt

16 oz canned pumpkin

1 cup(s) fat-free evaporated milk

cup(s) orange juice

cup(s) fat-free egg substitute

8 tbsp lite whipped topping

medium orange(s), cut into 8 thin wedges



Preheat oven to 350F.


Stir together sugar, cinnamon, cloves, cayenne and salt. Whisk in pumpkin, milk, orange juice and egg substitute; divide among eight 6-ounce custard cups.


Set custard cups in a roasting pan and pour boiling water around them to a depth of 1 inch. Bake until firm around the edges and slightly puffed, about 45 minutes. Remove cups from water, cool completely, cover and refrigerate. Before serving, top each cup with a tablespoon of whipped topping and an orange wedge.