Pumpkin Flan with Gingersnap Crust Recipe | Epicurious.com
"This flan is my variation of a classic Cuban dessert that's usually made with calabaza (also known as West Indian pumpkin). I've added a crunchy gingersnap crust, and the overall effect is like a cheesecake with a crispy crust. Use canned pumpkin if calabaza is unavailable...."
INGREDIENTS
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8 ounces calabaza or pumpkin, peeled, seeded, and cut into 1/2-inch dice
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1 can (14 1/2 ounces) condensed milk
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1 can (12 ounces) evaporated milk
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8 eggs
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3 tablespoons sugar
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1 cup sugar
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1 pound gingersnap cookies
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1/2 cup melted butter
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