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.
Ingredients
- 1 container silken tofu , 8 ounce
- 0.5 cups pumpkin puree
- 0.25 cups applesauce
- 0.25 cups cornstarch
- 2 eggs
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 drop orange food coloring , Optional
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Place a tart pan on a baking sheet.
-
2
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.
-
3
Bake in the preheated oven until flan has set, about 25 minutes. Remove from oven and cool completely before inverting onto a serving plate.
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4
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.
Nutrition Facts
Per serving
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