Happy Thanksgiving everyone. I hope your feasting holiday is filled with family connection, good friends, relaxation, and the celebration of life — another year around the clock! I’m in Albuquerque with my son and daughter-in-law. It’s the three of us for Thanksgiving, by far my favorite American holiday. Before launching into sharing a recipe I prepared for our feast tomorrow, I want to shout out a big THANK YOU to Mexico for giving us the gift of pumpkins.
Pumpkins originated in North America and are thought to be around 9,000 years old. The oldest pumpkin seeds have been found in Mexico and date back to between 7,000–5,550 B.C. In Mexico, we call pumpkins calabacitas, a general term for squash. Mexico has given the world many food gifts, primarily corn, cacao, turkey (yes, turkey), tomatoes, vanilla, jicama, beans, and avocado. (Load up on your guacamole. We will be priced out of eating avocado if the US enters a trade war with Mexico.)
The word “pumpkin” comes from the Greek word pepon, which means “large melon”. The French called them “pompons” and the British called them “pumpions” before Americans changed it to “pumpkins.” Pumpkins were a vital food source for Native Americans, who grew them along with maize and beans. This planting technique, called the “Three Sisters Method,” helped the crops sustain each other.
I’ve been dairy-free for the last five years. I searched for a good recipe to substitute coconut milk instead of evaporated milk. I couldn’t find one. So, I took three different recipes with ingredients that looked appealing and modified them into one great and easy process. I used to own a gourmet cookware shop and cooking school, after all. I told myself, “I can do this!” And I’m passing it along to you.
Pumpkin Flan Recipe
Equipment: 9-1/2″ x 6″ x 3″ high loaf pan, electric hand mixer, shallow baking dish, saucepan, mixing bowls
Pre-heat oven to 350 degrees.
First, make the Caramel Syrup:
- 1/3 cup maple syrup
- 1/3 cup turbinado sugar
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon vanilla extract (mine is from Chiapas)
- 1/4 teaspoon salt
Combine the maple syrup, sugar, ginger, vanilla and salt in a small saucepan. Cook over medium heat, stirring occasionally for 5-8 minutes until thick and syrupy. Pour caramel into a loaf pan, tilting it to evenly coat the base and sides. Set aside.
Next, make the Flan Base:
- 1 can (13.5 ounces coconut milk
- 1/3 cup turbinado or natural cane sugar
- 1 can pureed pumpkin
- 1/2 teaspoon cinnamon
- 1/2 teaspon ground cardamom
- 1/4 teaspoon fresh grated nutmeg
- 1 teaspoon vanilla extract
- 2-1/2 teaspoons cornstarch
- 6 large eggs
- pinch of salt
In a large mixing bowl using an electric hand mixer, beat eggs until well blended. Then pour in the coconut milk, pumpkin, salt, and spices. Mix on medium speed until all ingredients are well blended. Pur the flan mixture into loaf pan on top of the caramel syrup. Set loaf pan into a larger baking dish. Fill larger pan with 1 inch of hot tap water.
Bake uncovered for 1 hour and 10 minutes or until a sharp knife inserted in the center comes out clean.
Remove from oven and let cool. Refrigerate for at least 4 hours or overnight. To unmold, run a knife along the edges of the pan. Cover the pan with a serving plate and turn upside down to unmold. If the pan sticks, dip it in warm water briefly to loosen the caramel before you carefully invert the flan onto the plate.
Slice, garnish with crushed ginger snaps, and serve.
May your holidays be warm in spirit, filled with optimism and joy, and hope for a more enlightened future. All my best, Norma
