Brandy Pumpkin Flan With Hazelnut Crust

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup ground hazelnuts
• 1 tablespoon sugar substitute
• 2 tablespoons low-fat cream cheese
• 2 tablespoons chilled nonfat milk
• 3 eggs
• 1 1/2 cups cold mashed pumpkin
• 1 tablespoon molasses
• 1 tablespoon brandy
• 2 tablespoons low-fat cream cheese
• 2 tablespoons low-fat fruit yogurt
• 2 teaspoons mixed spice
• 1 tablespoon diced glace ginger

Recipe

• 1 combine the first four ingredients in a food processor and mix well. add cream cheese and process until mixed through. add the milk gradually until the mixture resembles a soft dough. turn onto a floured board and knead quickly. wrap in plastic and refrigerate for 30 minutes.
• 2 on a floured board, roll pastry to fit a lightly oiled, 9" pie dish. prick the base a few times with a fork, cover and refrigerate for a further 30 minutes.
• 3 to make the filling, process the eggs, pumpkin, treacle, brandy, cream cheese, yogurt, spice and ginger until smooth. pour into the pastry case and bake at 375 degrees f for 40-50 minutes or until a skewer inserted into the center comes out clean.
• 4 serve hot or cold with 1 tablespoon lowfat ice cream.