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.
Recipe by What's Cooking, Mexico? at http://whatscookingmexico.com/2008/02/29/sweet-friday-custard-on-a-crust/