I make this fun pumpkin dessert every year for Halloween in my pumpkin-shaped baking dish. You can, of course, make it in regular ramekins for a non-seasonal dessert.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
20 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Ganache:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Place a tart pan on a baking sheet.

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  • Combine silken tofu, pumpkin puree, applesauce, cornstarch, eggs, maple syrup, vanilla extract, pumpkin pie spice, and food coloring in a bowl. Puree using a stick blender until smooth. Pour batter into the tart pan, filling only halfway.

  • Bake in the preheated oven until flan has set, about 25 minutes. Remove from oven and cool completely before inverting onto a serving plate.

  • Place chocolate in a metal bowl. Heat cream, honey, and butter in a small saucepan until almost boiling and pour over chocolate. Leave for 1 minute, then stir well until chocolate has melted. Transfer chocolate ganache to a piping bag fitted with a small tip and decorate pumpkin flan. Refrigerate until serving.

Cook's Notes:

If you used small ramekins instead of a tart pan, invert onto a serving platter after a few minutes.

Nutrition Facts

135 calories; protein 4.4g; carbohydrates 16.1g; fat 6.5g; cholesterol 54.3mg; sodium 67.8mg. Full Nutrition
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