dairy-free coconut pumpkin flan

WOW, this was good...

I used home-grown pumpkin cooked previously in the sun oven.

INGREDIENTS:

2 EGGS
3 EGG YOLKS
1/8 C BROWN RICE SYRUP
1 C PUMPKIN PUREE
1 1/2 C COCONUT MILK (the high-fat kind that comes in a can)
1 t CINNAMON
1 t GROUND GINGER
1/2 t NUTMEG
1/2 t GROUND CLOVES
dash SALT

approximately 1/4 C MAPLE SYRUP (to go in the bottom of the pot instead of caramelized sugar)


instead of making a traditional flan with caramelized sugar, i just poured pure grade B maple syrup into the bottom of the pot to form a light coating.

blend all ingredients (except maple syrup), pour into pot.

bake at 350F for approximately 40 minutes - when it looks congealed and slightly golden, remove from oven. i did not try to flip it over like a traditional flan...i imagine that if you put parchment in the bottom of the pan before cooking, it would help make this process a little easier!