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Thanksgiving recipe redo: pumpkin pie

November 10 2017
By Kate Goodin

We’re closing the week of Thanksgiving recipe makeovers with a delicious end to a turkey day feast: pumpkin flan, our lighter take on pumpkin pie. (Here are our recipes for green bean casserole and cranberry sauce.)

Our healthy eating plan, called Food Optimizing, leaves room for “a little of what we love” every day, like a slice of this festive dessert—making losing weight with Slimming World tasty, enjoyable and never leaves us feeling deprived.

Thanksgiving Recipe Redo: Pumpkin Pie

Pumpkin flan

Preparation time: 10 minutes

Cooking time: 1 hour

Total time: 1 hour 10 minutes, plus chilling

Ingredients

7 level Tbsp. superfine sugar

½ cup water

1¾ cup skim milk

4 large eggs, beaten

1 cup canned 100% pure pumpkin puree

2 tsp. vanilla extract

3 level Tbsp. no-calorie granulated sweetener

1 tsp. pumpkin pie spice

Method

  1. Center a rack in the middle of the oven and preheat to 300°F.
  2. Combine the sugar and water in a small saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves, then continue to cook, swirling pan by the handle occasionally, until the liquid turns amber in color, about 10 minutes. Immediately pour the caramel into the bottom of a 9″ pie dish, tilting the dish to completely cover the bottom. Let cool for 5 minutes.
  3. Meanwhile, whisk together the milk, eggs, pumpkin puree, vanilla, no-calorie granulated sweetener, and pumpkin pie spice in a large bowl. Pour the mixture into the pie dish on top of the cooled caramel. Place the pie dish in a large roasting pan and add enough hot water to reach halfway up the sides of the pie dish.
  4. Bake until the flan is just set, about 1 hour. Remove from the oven and carefully remove the pie dish from the roasting pan. Let the flan cool completely, then refrigerate until chilled, at least 4 hours or up to overnight.
  5. Run the tip of a knife around the edge of the flan, place a serving plate on top of the pie dish, then quickly invert it. Pour any caramel left in the dish over the flan, cut into eight equal wedges, and serve.

Tip: Surrounding the pie dish with hot water in step 3 helps to evenly distribute the oven’s heat around the custard, preventing the eggs from curdling. Don’t be tempted to skip this step—doing so will result in flan with a congealed, overcooked texture.