Pumpkin Flan

A mixture of pumpkin, brown sugar replacement, eggs, whipped cream, spice and rum extract is baked atop a frozen brown sugar syrup.

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Ingredients:

• 3/4 cup brown sugar Splenda
• 1/4 cup water
• 6 eggs
• 3/4 cup Splenda
• 1 cup canned pumpkin
• 1 teaspoon rum flavoring
• 1 1/2 teaspoon pumpkin pie spice
• 2 cups heavy whipping cream

Method

Preheat oven to 350 F degrees. Combine the first 3/4 cup of brown sugar Splenda and water. Pour into a freezer-to-oven safe pie plate. Place in freezer until frozen. Beat eggs and the remaining Splenda until fluffy. Stir in pumpkin, rum flavoring and spice. Beat cream until soft peaks form. Fold into pumpkin mixture. Pour over frozen syrup in pie plate. Place dish in shallow roasting pan on oven rack. Fill roasting pan to 1" depth with very hot water. Bake about 1 to 1 1/4 hours, or until a knife inserted in center comes out clean. Remove dish from water and cool 15 minutes. Refrigerate about 3 hours. Loosen sides of flan from pie plate with knife. Carefully unmold onto a decorative plate and serve immediately.

Notes: This is great for holiday meals.

Number of servings: 10-12

Submitted By: ZAN BROCK
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