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.
- •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
- **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.
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.