Pumpkin Flan With Cinnamon Pumpkinseeds

Ingredients

• 1 3/4 cups sugar
• 1 3/4 cups pureed cooked pumpkin (from 1 3/4-pound raw wedge); canned is O.K.
• 4 cups milk
• 1/4 cup semolina
• 6 large eggs
• lightly beaten
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• Vegetable oil
• for brushing
• 1/4 cup green pumpkinseeds
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cinnamon

Instructions

1. In a small saucepan, combine 3/4 cup sugar with 1/4 cup water.
2. Simmer over medium-high heat, stirring often, until sugar dissolves.
3. Partly cover pan and continue cooking until sugar turns medium amber, about 6 minutes.
4. Immediately pour caramel into a 2 1/2-quart souffle dish and quickly turn to coat bottom and sides.
5. Heat oven to 350 degrees.
6. In a small saucepan, cook pumpkin over medium-high heat, stirring often, until dryish.
7. In a large saucepan, heat milk with remaining 1 cup sugar until barely simmering.
8. Gradually stir in semolina and cook over medium-low heat, stirring often, until slightly thickened, about 5 minutes.
9. Whisk in pumpkin.
10. Remove pan from heat and let cool slightly.
11. Beat in eggs, vanilla and salt, then pour into souffle dish.
12. Set souffle dish in a roasting pan.
13. Pour hot water into pan to reach halfway up side of dish.
14. Bake until a knife inserted in flan comes out clean, about 1 1/4 hours.
15. Transfer dish to a rack and let cool slightly, then cover and refrigerate overnight.
16. Lightly brush a medium skillet with oil.
17. Add pumpkinseeds and toast over medium heat until they begin to pop and brown slightly, about 2 minutes.
18. Remove from heat and stir in kosher salt and cinnamon.
19. Run a knife around flan.
20. Invert a round platter over dish.
21. Holding dish and platter securely together, quickly invert flan onto platter; caramel sauce will spill out.
22. Sprinkle flan with some cinnamon pumpkinseeds just before serving.