Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.