1 15oz. can of pumpkin
1 cup canned coconut milk (shake can before opening)
2 large eggs
1/3 cup agave nectar
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
1/4 tsp. vanilla extract
Preheat oven to 375F. Grease a 1 1/2 L(QT) baking dish with coconut oil. You will also need a larger dish to place this dish into a water bath (bain-marie) to bake.
Mix together all the spices and salt. Beat in the eggs to mix well and then add agave nectar, pumpkin, coconut milk and vanilla. Combine well until there are no lumps.
Transfer to the baking dish and then add water to the larger outer baking dish so the water goes half way up the side of the dish containing the flan.
Bake for about 55 minutes until it is set and a toothpick comes out clean.
Cool completely before serving. This dish should be served cold.
Optional: top with whipped cream and pomegranate seeds.