The notes say that "canned pumpkin works perfectly well," but I would lean toward a fresh pumpkin puree, if you can. You can find details of roasting fresh pumpkin in this post.
This flan is amazing! Cath and I LOVED it. Number One said he didn't love it, but who cares! This is going to be a new holiday tradition because I said so. It is delicious, a perfect blend of spices, lighter than pumpkin pie, and the caramelized top was wonderful. Simply delicious.
Pumpkin Flan
Serves 8
1/2 cup granulated sugar
3/4 cup light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1 cup cooked pumpkin puree
1 1/2 cups half-and-half or cream
5 large eggs, beaten
1 teaspoon pure vanilla extract
1/2 cup heavy cream, whipped
1. Preheat the oven to 350 degrees F.
2. Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel.
3. In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Stir in pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs and vanilla. Thoroughly blend the egg mixture into the pumpkin puree.
4. Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.