Custard in a Crust

It’s Friday again which means it’s time for another dessert recipe. All this week I had been thinking about what I was going to make today. I thought about making a niño envuelto or a three-milk cake, but I ran out of flour and didn’t realize it until today (I only had some whole wheat flour left from my first failed French bread attempt) I was forbidden to spend any money until tomorrow (grocery shopping day) so I had to work with what I had in hand. I had some pumpkin left from the pumpkin pancakes I made the other day for breakfast and I had the ingredients to make a flan. But a pumpkin flan is too easy to make and since I had posted other flan recipes before I felt I was going to cheat if I only added a new ingredient to the previous recipes. That’s why I challenged myself to come up with something new. And that is how this pumpkin flan on a whole-wheat piecrust was born.


Pumpkin Flan Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
•The amounts I used for this recipe are the ones I use for an 8-10 serving pumpkin flan, but it was too much for the two tartlettes so I ended up making a small flan, too. I didn’t take pictures of that because by the time it had cooled down it was too dark to take pictures. They will come tomorrow.
  • •1½ cup whole-wheat flour
  • •½ cup butter
  • •½ tsp salt
  • •3 TBSP water
  • •1 can evaporated milk
  • •1 can condensed milk
  • •½ cup pumpkin
  • •1 TBSP vanilla
  • •¼ cup cream cheese
  • •4 eggs
  1. **For the Pie Crust:
  2. Preheat oven to 400° F.
  3. Mix together flour, butter, salt and water with a fork.
  4. Roll out and put in pie pan. (I used two tartlette dishes)
  5. Prick bottom and sides and bake for 10 minutes.
  6. **For the Pumpkin Filling:
  7. Blend together milk, pumpkin, vanilla, cream cheese and eggs.
  8. Pour mixture over pie crust and bake at 350°F for 35-40 minutes or until a toothpick comes out clean.
  9. Let it cool down before serving and enjoy.




I should’ve covered the flan with foil because the top turned up kind of dark. Also, the crust was a little bit too thick. Next time I will use the same amount for 4 tartlettes or a regular size pie. But over all the experiment was a success. I am already thinking what other crazy desserts I can come up with using this whole-wheat piecrust.

Buen provecho!


  • It looks yummy no matter what. Very inventive! Our dessert tonight was frozen raspberries, mostly thawed and marinated in a little grand marnier and sugar over some vanilla ice cream. It was very refreshing. I’d made 40 garlic chicken so I wanted something really light!

  • Ben, this dessert is fabulous because it’s A) thick B) uses pumpkin and C) you gave it that wonderful crust!

  • Pumpkin flan pie? Nice.

    I remembered dessert Fridays! I’m so proud of myself.

    I’m looking forward to the three milk cake recipe. i made one-about a year ago, and wasn’t impressed with the results.

  • WOW! I always say this when I see a dessert like this – I’d like to dive into it and eat it from the inside out. Lovely Ben!

  • It all looks so good, especially that thick creamy custard — wow! Great job — I can hardly wait to see what you can make once you’ve completed your grocery shopping 🙂

  • Mmmm…I love flans and I love the creativity behind his by using the pumpkin. “Gimme some more pie please…”. Just delicious…

  • Que rico y que buena idea!! tu corteza quemada del flan me recordó a las jericallas de Guadalajara, que son parientes cercanos de los flanes, llevan los mismos ingredientes pero queda con otra textura!! que rico! 🙂

  • Nice work. Anything custard in a crust works for me. 🙂
    And i’m proud because i finally figured out how to comment on your blog. haha. Yes, i’m no computer genius.

  • I love the idea of the sweet creamy texture of this on a crust.

  • Yummeh, I’m with Sr. Zen. Custard works for me! I love pumpkin too, with all that cinnamon and clove-y goodness. 😛

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