It was a rainy weekend in the city, but in true SF form, it didn’t stop us from making the most of it. During a packed couple days, I started watching Black Mirror (finally! Also what a weird and terrifying and addicting show), participated in a charity date auction, and busted out this pumpkin spice flan just in time for Thanksgiving.

Let’s talk date auction for a hot second. One, I’ve never done a date auction before, so the last two weeks have comprised of me sitting awkwardly in front of camera answering various questions on film. Two, I one hundred percent took fireball shots before going on stage to be bid on, and it was the most necessary drink I’ve ever had. Three, when asked why I’d make a good date, I replied that any time spent with me will not only be LIT, but it’ll also be delicious. Accurate, right?

Admittedly, the date auction was a blast and a perfect way to support a good cause after a turbulent couple of weeks. It also surfaced the very statement I’d use to describe this pumpkin flan—lit and delicious. Teeming with spices like cinnamon sticks, vanilla bean, and anise, and topped with a simple pumpkin seed brittle for added texture, it’s the kind of dessert that will make your friends, family, or strangers at a date auction turn their heads. It’s easily shareable for Thanksgiving, and you can make it the night before so you’re not freaking out the day-of.

I was going to make a bad pun about this flan being deLITcious, but I won’t. I’ll just hope y’all enjoy it, and that the winning bidder of the auction enjoys whatever other bad puns I make on the date.

RECIPE: THANKSGIVING PUMPKIN SPICE FLAN

Created by Shikha on November 20, 2016

Prep Time:30m
Cook Time:1h
Total Time:1h 30m

Serves: 12
Yield: 1 9-inch flan

Ingredients

1 cup granulated sugar
1 cup pumpkin puree
5 large eggs
1 teaspoon ground ginger
1 teaspoon ground tumeric
1 cinnamon stick
1/2 vanilla bean
1/2 teaspoon anise extract
1/4 teaspoon nutmeg
1 cup whole milk
1 can condensed milk
1 can evaporated milk
1/4 cup pumpkin seeds

Instructions

Preheat the oven to 350 degrees. Spray a 9-inch pan and keep near the stove so it\'s readily available. Lay out the pumpkin seeds on a silpat and keep close to the stove.
Combine the whole milk and evaporated milk in a small pan with the cinnamon and the vanilla bean, seeds and pod. Bring to a simmer, then turn off and cover for 15 minutes.
In a heavy saucepan, combine the sugar with a few tablespoons of water and heat on medium-high, swirling constantly once it starts to change color. When it reaches a deep amber color, turn off the stove and immediately pour three-quarters of it into the prepared 9-inch pan, turning the pan so that the bottom is evenly coated. Pour the remaining caramel over the pumpkin seeds and tilt the silpat as needed to make sure all the pumpkin seeds are in the caramel. Let everything cool while you work on the rest of the flan.
In the bowl of a stand mixer, whisk together the pumpkin, eggs, ginger, tumeric, anise extract, and nutmeg. Add in condensed milk, followed by the steeped milk mixture, discarding the cinnamon stick and vanilla bean pod.
Pour mixture into cooled pan and place pan in a larger 9x13 pan that will serve as a water bath. Fill the larger pan with water so that it goes halfway up the flan pan.
Bake for 45 minutes to 1 hour until the center of the flan is firm to the touch and barely jiggles. Let the flan cool completely in the water bath before wrapping tightly and refrigerating overnight.
When ready to serve, place the flan pan on a wire rack. Place a large serving plate over the top and carefully flip over, making sure all the caramel sauce stays on the plate. Break off pieces of the brittle and arrange them on top as you serve it.