Pumpkin pie may be the iconic, you-have-to-have-it Thanksgiving dessert, but I’d rather make (and, more importantly, eat) this pumpkin flan. There’s no pastry to fuss with, so you get to concentrate on the best part: the deliciously creamy, smooth pumpkin custard. The crisp, salty toasted pumpkin seeds on top provide a savory note and great textural contrast. —Kemp Minifie, Executive Food Editor
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