Primal Pumpkin Flan
 
Prep time
Cook time
Total time
 
If you want an elegant dessert, you can pop these out of the ramekins to serve. Serve with whip cream or whipped coconut cream and an orange slice on top. Leave them in the ramekins for a more casual affair.
Author:
Serves: 4
Ingredients
  • 1 15 oz can of pure pumpkin puree
  • ¼ teaspoon of ground cloves
  • 1 teaspoon of ground cinnamon
  • ¼ teaspoon of sea salt
  • ¼ teaspoon of chipotle chili powder
  • Or ¼ teaspoon of cayenne pepper powder
  • ½ cup of maple syrup
  • 1 cup of coconut milk
  • Zest of one orange
  • 3 eggs
  • ¼ cup of orange juice
  • 1 tablespoon of arrowroot powder
  • 4 ramekins
Instructions
  1. Preheat oven to 350 degrees and get out your ramekins and lightly oil them. Add the can of pumpkin puree to a mixing bowl then sprinkle all the spices on the puree. Mix well with a blender or by hand. Next, stir in the maple syrup, coconut milk, eggs and the orange zest.
  2. Mix this combo together well. In a small cup, add the arrowroot powder and slowly pour the orange juice into the bowl while mixing with a fork. You want the arrowroot powder to dissolve nicely so you won’t have any chunks. Pour this into the pumpkin mixture and mix a till well acquainted.
  3. Use a measuring cup to fill your ramekins up with the pumpkin goodness. Set ramekins in a high rimed baking dish and set in the oven. Pour hot water around the ramekins to a depth of one inch. Bake until these little nuggets are firm around the edges and slightly puffed, about 20-25 mins.
  4. The best way to get them out of the oven with out getting hot water sloshed on you is to remove them from the pan, one at a time. Let the water filled pan cool down in there after you turn the oven off.
  5. After they have cooled, tuck them in the fridge to chill. Serve with whipped cream sweetened with maple syrup and orange zest. Sprinkle with just a touch of chili powder before serving, if you dare!
Recipe by The Cave Woman Cafe at https://cavewomancafe.com/dairy/primal-pumpkin-flan/