Weight Watchers Pumpkin Flan

recipe image

“Well I finally got around to making this delicious dessert and it is truly wonderful. This makes a fall dessert that can enjoyed without the added guilt.”

Ready In:


  • 12

    cup brown sugar, unpacked or 1/4 Splenda brown sugar blend
  • 12

    teaspoon ground cinnamon
  • 14

    teaspoon ground cloves
  • 18

    teaspoon cayenne pepper
  • 18

    teaspoon salt
  • 1

    (16 ounce) can pumpkin puree (not pie filling)
  • 1

    cup fat-free evaporated milk
  • 14

    cup orange juice
  • 34

    cup fat free egg substitute
  • 8

    tablespoons light whipped topping
  • 12

    medium orange, cut into 8 thin wedges


  • Preheat oven to 350 degrees.
  • Stir together the sugar, cinnamon, cloves, cayenne and salt in a large bowl.
  • Whisk in the pumpkin, milk orange juice and egg substitute; divide among eight 6-oz custard cups.
  • Place the filled custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch.
  • Bake until firm around the edges and slightly puffed, approximately 45 minutes.
  • Carefully remove cups from water, cool completely, cover and refrigerate.
  • Before serving, top each serving with a tablespoon of whipped topping and an orange wedge.

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Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.

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