Savory Curry Pumpkin Flan

Serves 4-6

Besides being my favorite autumn vegetable, pumpkin is a great source of vitamin A, a vital nutrient for radiant skin.

1 (4-5 pound) sugar pie pumpkin
1 tablespoon coconut oil
1 small onion, chopped
1 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1 cup coconut milk
4 large eggs
Salt and pepper to taste

Preheat the oven to 350°F. Cut the top off the pumpkin, about three inches below the stem, and reserve to serve with the squash.
With a spoon, scoop out the seeds. Use a spoon to scrape out as much of the pumpkin as you can, leaving the shell intact. Chop the flesh.

Heat the coconut oil in a large skillet over medium-high heat. Add the onions and spices and cook, stirring occasionally, for about 5-10 minutes. Then add chopped pumpkin cooking for an additional 10 minutes. You may need to add a little water to the skillet if the contents start to stick.

Once the pumpkin mixture is cooked, place in food processor with salt and coconut milk and process until smooth. Adjust salt if necessary. Finally blend in the eggs. Pour the final mixture into the pumpkin shell. Place on a baking pan and bake until the top is golden brown and the custard is set, 45 minutes to one hour. Serve right from the pumpkin, while still hot.

**Note: The bottom of the pumpkin can be fragile and the contents of the flan are quite heavy so it is best to keep the pumpkin in the baking pan otherwise the contents may spill out. Trust me I learned it the hard way :)