Brandy Pumpkin Flan With Hazelnut Crust

• 34 cup all-purpose flour
• 12 teaspoon baking powder
• 12 cup ground hazelnuts
• 1 tablespoon sugar substitute
• 2 tablespoons low-fat cream cheese
• 2 tablespoons chilled nonfat milk
• 3 eggs
• 1 12 cups cold mashed pumpkin
• 1 tablespoon molasses
• 1 tablespoon brandy
• 2 tablespoons low-fat cream cheese
• 2 tablespoons low-fat fruit yogurt
• 2 teaspoons mixed spice
• 1 tablespoon diced glace ginger

1. Combine the first four ingredients in a food processor and mix well.
2. Add cream cheese and process until mixed through.
3. Add the milk gradually until the mixture resembles a soft dough.
4. Turn onto a floured board and knead quickly.
5. Wrap in plastic and refrigerate for 30 minutes.
6. On a floured board, roll pastry to fit a lightly oiled, 9" pie dish.
7. Prick the base a few times with a fork, cover and refrigerate for a further 30 minutes.
8. To make the filling, process the eggs, pumpkin, treacle, brandy, cream cheese, yogurt, spice and ginger until smooth.
9. Pour into the pastry case and bake at 375 degrees F for 40-50 minutes or until a skewer inserted into the center comes out clean.
10. Serve hot or cold with 1 tablespoon lowfat ice cream.

flour, baking powder, ground hazelnuts, sugar substitute, lowfat cream cheese, chilled nonfat milk, eggs, cold mashed pumpkin, molasses, brandy, lowfat cream cheese, lowfat fruit yogurt, mixed spice, glace ginger

Taken from www.food.com/recipe/brandy-pumpkin-flan-with-hazelnut-crust-135957 (may not work)