1 cup pumpkin puree
4 large eggs
2 large egg yolks
1 tsp cinnamon
1 tsp each: nutmeg, clove, allspice
1 tsp vanilla extract
1/4 tsp salt
1. Place the oven rack about ¾ of the way up in the oven. Set your water bath by placing a large baking dish or roasting pan on the top rack, and then set a 9-inch pie plate into that larger baking dish. Pour hot water into the dish to go 1/2 way up sides of pie plate. Remove pie plate and close the oven. Preheat to 350°F.
2. In a small heavy sauce pan, cook coconut milk over high heat until it comes to a boil, then reduce to active simmer until it reduces by ¼. Let cool.
3. To make caramel: add 3/4 cup of the sugar and 1/4 cup water to (another) small heavy saucepan. Cook over high heat (do not stir) until mixture comes to a full boil. Slightly swirl pan as needed to help incorporate ingredients.
4. Reduce heat to active simmer and cook until caramelized sugar turns amber (about 15 minutes). Watch pot carefully as the sugar will turn from amber to black quickly!
5. Best with two people: one person uses hot pads (IMPORTANT as burned sugar is HOT) and holds the pie plate as the other carefully pours and scrapes the caramel into it. Swirl to coat the bottom of the pie plate. The caramel will harden quickly. Set aside.
6. (This can be done while the caramel is cooking or after): Add the remaining 3/4 cup sugar (or coconut sugar), cooled reduced coconut milk, pumpkin, eggs, yolks, spices, extract and salt to a mixing bowl or blender. Mix well.
7. Gently pour pumpkin mixture into the pie plate on top of the caramel. Place the plate in the center of the water bath. Bake for 60 minutes or until a thin knife inserted in middle comes out clean (my last one took 70). Cool flan in baking dish on wire rack. Place in the refrigerator for at least one hour or overnight.
8. (This can be very dramatic, so make sure you have an audience.) To serve, heat bottom of flan in hot water for 2-3 minutes. Remove from water and run a thin knife around the inside edge of pie plate. Say a prayer. Quickly invert pie plate onto serving dish. Tap or shimmy the pie plate to release flan. Scrape any escaping caramel sauce onto flan with rubber spatula.
