All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 cup pumpkin puree ¾ cup white sugar, divided 2 egg whites 1 egg ¾ teaspoon ground cinnamon ¼ teaspoon ground ginger ⅛ teaspoon ground cloves 1 (12 fluid ounce) can evaporated milk

Nutrition Info

213.7 calories carbohydrate: 35 g cholesterol: 49.3 mg fat: 5.8 g fiber: 2 g protein: 7.3 g saturatedFat: 3.2 g servingSize: - sodium: 98.9 mg sugar: 32.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F (165 degrees C).
Whisk pumpkin puree, 1/4 cup sugar, egg whites, egg, cinnamon, ginger, and cloves together in a bowl until smooth.
Heat remaining 1/2 cup sugar in a saucepan over medium heat, stirring constantly, until dissolved, 3 to 5 minutes. Spoon dissolved sugar into the bottom of 6 custard cups.
Pour evaporated milk into a microwave-safe bowl. Microwave in 30-second intervals until warmed through, 1 1/2 to 2 minutes. Stir into the pumpkin mixture. Pour pumpkin mixture over the sugar in the custard cups.
Place custard cups in a deep baking pan. Pour in water around the custard cups to a depth of 1 inch.
Bake in the preheated oven until custard is set in the center, 30 to 35 minutes. Remove from water and chill until cold, about 2 hours.

6 servings

Flan made in custard cups. Just like pie, but healthier!