For those who wish to add an exotic touch to an otherwise traditional Thanksgiving dinner, here's a recipe for Pumpkin Flan
PUMPKIN FLAN
Caramel ingredients:
1 1/2 cups sugar
1/2 cup water
Flan ingredients:
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon powdered ginger
6 eggs
1 cup canned pumpkin puree
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
1/2 cup water
Prepare the caramel: combine the sugar and water in a heavy-bottomed saucepan and cook over medium heat without stirring until they caramelize into a rich amber color, about 8-10 minutes. Remove from the heat immediately to stop the cooking. Note: if the sugar begins to color unevenly, you may swirl the pan, if necessary, to assure a thorough caramelization.
Pour equal amounts of the liquid caramel into eight, 1-cup creme caramel ramekins, or into one, 9-inch cake or pie pan. Set aside.
Preheat the oven to 350_.
In the bowl of a kitchen mixer, using the whip attachment, combine the sugar, cinnamon, salt, nutmeg, and ginger. Begin mixing at moderate speed and add the eggs. When the eggs are well-mixed, about 1 minute, add the pumpkin puree. Continue mixing for 30 seconds until the eggs and puree are incorporated. With the mixer still running, add the evaporated milk, vanilla and water, and continue blending for an additional 1 minute until you have a smooth, homogeneous mass.
Pour even amounts of the pumpkin flan mixture into the ramekins, or pour the entire amount into the cake pan.
Place the filled ramekins or cake pan in a deep-sided roasting pan and pour in hot tap water to halfway up the sides of the ramekins to make a bain marie. Cover the roasting pan with foil and carefully transfer to the middle shelf of the oven. Bake the filled ramekins for 30-40 minutes until the flan is just firm and set. (If you use a cake pan, increase the baking time to 60-75 minutes.) The cooked flan should jiggle slightly when shaken, and a paring knife will come out cleanly when done. Remove the ramekins or pan from the bain marie and set aside to cool. Once cooled, refrigerate the flan until well-chilled to allow the flan to set.
To serve, unmold the flan by running the point of a small paring knife along the inside of the ramekins or pan. Cover each ramekin or the pan with a chilled plate and invert. The caramel should spill out to form a sauce for the flan. Serve garnished with whipped cream if desired.