Creamy Pumpkin Flan

This guilt-free dessert is filled with gelatin, healthy fats and probiotics to strengthen your inmune system while thrilling your tastebuds!

If you’ve tried my recipes you know I like to experiment and do things a little different. This time I decided to make a pumpkin flan with a creamy and delicate texture courtesy of raw cream filled with healthy fats and probiotics.

Raw cream contains something called the X Factor or Activation X or anti-stiffness factor also known as K2. This factor helps the body use other vitamins such as vitamins A and D – essential for the healthy skin, bones, and teeth.

Raw cream also contains Butyric acid which can help prevent colon cancer because it feeds the colon cells and has anti-inflammatory benefits in the gut. This awesome acid can also help restore the integrity of the intestinal lining and helps control feelings of hunger and fullness. Notice that I am talking about RAW cream, not commercial cream filled with sugars.

Not all creams are made equal, so make sure to buy grass-fed, raw cream to take advantage of all these benefits. If you are in California I recommend you to try Organic Pastures, their cream is out of this world! (I’m not exaggerating)

Creamy Pumpkin Flan

Crust:

1 cup almond meal
1/4 cup coconut flour
2 1/2 tbsp raw butter
1 tbsp coconut sugar

Filling:

1 cup raw cream (Organic Pastures)
3 tsp vanilla extract
1 cup boiling water
3 tbsp of gelatin powder
1/4 coconut nectar (Coconut Secret) or maple syrup
1 16oz can pumpkin pure
1 tsp cinnamon powder
1/8 tsp nutmeg powder

How?

Place crust ingredients in food processor and mix until a dough consistency has been reached. It takes 1-2 minutes.
I used a 9-inch round pie dish, but you can use whatever you have available. Press down the dough to cover the bottom of the dish. Set aside.
Using a hand mixer or whisk combine pumpkin pure, raw cream (or full fat coconut milk), coconut nectar, vanilla extract, cinnamon and nutmeg.
Boil a cup of water and transfer to a bowl. Add gelatin powder little by little and whisk vigorously to prevent lumps from forming.
Pour gelatin water into bowl with pumpkin and cream mixture. Combine one more time and pour into pie dish. Transfer to the fridge for 1 hour or until firm.