Prep. time: 20 minutes
Cooking time: 40 minutes

This dessert can also be prepared in a single 26 cm round pan. In this case, allow 75 minutes cooking time. 

1.  Peel the pumpkin, removing the rind, fibers and seeds.
2. Cut the flesh into small pieces and steam or cook in a saucepan with very little water until tender.
3. Drain well and purée.
4. Preheat the oven to 180° C / 350° F. Butter 8 individual ramekins.
5. Pour the milk into a large bowl. Add the sugar, salt, cinnamon and ginger and combine well, then stir in the finely grated zest of a washed orange.
6. Beat the eggs; add them to the bowl and mix.
7. Add the pumpkin purée and combine thoroughly; you can also put everything into a food processor, including the drained pumpkin, and blend for a few seconds.
8. Pour the mixture into the 8 ramekins.
9. Place on the middle oven rack and bake for 40 minutes, until the flans are set in the centre.
10. Cool to lukewarm or chill completely, as you wish, before serving.