•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
**For the Pie Crust:
Preheat oven to 400° F.
Mix together flour, butter, salt and water with a fork.
Roll out and put in pie pan. (I used two tartlette dishes)
Prick bottom and sides and bake for 10 minutes.
**For the Pumpkin Filling:
Blend together milk, pumpkin, vanilla, cream cheese and eggs.
Pour mixture over pie crust and bake at 350°F for 35-40 minutes or until a toothpick comes out clean.
Let it cool down before serving and enjoy.
Recipe by Ben's blog at http://whatscookingmexico.com/2008/02/29/sweet-friday-custard-on-a-crust/