Paleo Pumpkin Flan Recipe

What is more comforting and tasty, especially in cold weather, than a warm pumpkin flan?! This version is full of fiber, protein, Vitamins A and C and healthy fats; sure to satisfy your sweet tooth without adding to your waistline. I love these little cups for breakfast, brunch, a late afternoon snack and even dessert, warmed and topped with Halo Top ice cream and a drizzle of maple syrup!

Prep time: 10 minutes; Bake time 35-45 minutes

Serves: 12

Weight Watchers Smart Points: 2SP with reduced fat coconut milk; 3SP with full-fat coconut milk; add 1 point in either version for pecans

Ingredients

• 3 12-ounce cans of plain organic pumpkin
• 1 C of full fat or reduced-fat coconut milk
• 4 organic eggs
• 4 organic egg whites
• 2 tbsp cinnamon
• 1 tbsp nutmeg
• 1/2 tsp cloves
• 1 tsp salt
• 1 tsp vanilla extract or powder
• 1/8 C maple syrup or honey for those following Paleo and not whole30
• Optional: Top with 1/2 C chopped pecans and/or grated rind of 1 orange

Instructions

1. Beat eggs and eggs white together in a large bowl using electric beaters until frothy and doubled in size
2. Add all other ingredients and continue to beat until well incorporated and smooth
3. Pour into jumbo muffin tins lined with paper
4. Top with chopped pecans if desired
5. Bake at 375° for 30 to 45 minutes until cooked through.
6. Allow to fully cool before removing from muffin pan – can be stored in the fridge for up to a week and warmed in the microwave

Enjoy!