Desserts and Pastries — By Ben on 29 February 2008
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!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(14) Readers Comments

  1. This looks REALLY good! I love pumpkin, and the combination of pumpkin and cream cheese sounds great.

    As for the weather – Rain is coming? Really? Arghhh. All I desperately want to do right now is put on shorts, flip flops, and go take a walk in the park. But we’re not quite there yet are we?

  2. This sounds great – I’m a huge pumpkin fan!

  3. I’m not really a fan of pumpkin Ben, but your custard looks fabulous! might try the recipe with a different fruit though:)

  4. que interesante… sounds really good. nice job.

    you haven’t been by in a while. sup with that ?? :)

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