No one will suspect that this delicious dessert is healthy. But it is, and it’s also gluten-free and dairy-free.
For a flan that is consistently smooth, I use an electric mixer and canned pumpkin puree for this recipe.
If you prefer, start with a whole pumpkin, cook and puree it well, then use a scant 2 cups for this recipe and reserve the rest for future use. If you don’t have an electric mixer, you can mix it by hand, but be sure the batter is thoroughly combined and perfectly smooth before baking.
I like to use a fluted round baking dish with a 10-inch diameter for this flan, but you can use another dish if you like. Just adjust the cooking time and bake until the top is lightly browned and a knife inserted into the center comes out clean.
- 1 tsp butter or cold-pressed coconut oil
- 6 large eggs
- 1 can coconut milk, 15 oz
- 1 can pumpkin puree, 15 oz
- ¼ cup maple syrup or honey
- ½ tsp fresh grated ginger, or 1 tsp if you love ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- ½ tsp sea salt
Preheat the oven to 350F. Use butter or coconut oil to grease a 10-inch round baking dish.
In a large mixing bowl, lightly beat the eggs. Add the rest of the ingredients and beat again until smooth. Transfer to the baking dish and bake for 45 minutes or until a knife inserted into the center comes out clean.
Cool completely to room temperature before serving. Or, once cool, cover and store in the fridge for future use.
Serve alone or with a dollop of fresh cream whipped with a few drops of honey and a dash of cinnamon.
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