Maple Pumpkin Flan



5 eggs

1 cup pumpkin, canned

1 tsp cinnamon

1/4 tsp Celtic sea salt

1/4 tsp nutmeg

1/3 cup Swerve (or erythritol and 1 tsp stevia glycerite)

1 cup heavy cream (or coconut milk)

1 cup unsweetened almond milk

OPTIONAL: Nature’s Hollow Maple Syrup


Preheat the oven to 325 degrees. Boil water in a tea kettle and set aside. Grease a large muffin tin or cake pan generously with coconut oil.
In a large bowl add the eggs and sweetener and mix gently. Add the rest of the ingredients and mix well but not frothy. Pour the egg mixture into the greased pan (or large muffin tin). Place the flan filled pan into the roasting pan (water bath). Put the two pans into the preheated oven and add boiling water an inch or two up the sides of the custard pan. Cooking the custard surrounded by the water is called bain-marie. It distributes the heat more evenly. Cook the pumpkin flan for 45 minutes in a 325 degree oven. Check for doneness by inserting a sharp thin knife into the center of the flan. If it comes out clean it is done. If desired, top with Nature’s Hollow Syrup. Makes 8 servings.


“Healthified” Flan (cream and almond milk) = 106 calories, 8.8g fat, 4.2g protein, 3.4 carbs, 1g fiber (2.4 effective carbs)
“Healthified” Pumpkin Flan (coconut milk) = 124 calories, 10g fat, 4.6g protein, 4.6g carbs, 1.7g fiber (2.9 effective carbs)