Perfact Pumpkin Flan


This recipe is great for using use left over pumpkin, and is lovely dessert served with whipped cream. You can use the left over pastry dough and made a pumpkin shape to go on top


    1. 1 small egg beaten
    2. 1 tbsp of plain flour
    3. 150g of caster sugar
    4. ½ tsp of salt
    5. 525g of pumpkin puree
    6. 350ml of evaporated milk
    7. ½  of ground cinnamon
    8. ½ of ground ginger
    9. ½ of ground nutmeg
    10. 2tdsp of golden syrup or runny honey
    11. 225g of sweet pastry
    12. 275ml of Whipping cream
    13. Cinnamon for sprinkling on top before cooking


Grease a 9 ” wide and 1½” tall pie dish.

Roll out the pastry and line the bottom and sides of the dish.*

Preheat the oven to gas mark 8.

Mix the sugar into the pumpkin puree then add the dry stuff and stir well.

Beat in the egg and syrup then stir in the evaporated milk.

Mix until well blended.

Pore the mix into the pastry lined dish and cook in the oven for 10 min

then reduce heat  to gas mark 3  and cook for another 45 min.

When done take out and leave until cool.

While your waiting for the pie to cool you can wipe the cream until its stiff

Server cold  with the whipped cream. Enjoy!

* if you’ve got any pastry left you can cut out a pumpkin shape and stick it on top.


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