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"   Yes, I know pumpkin pie is an important tradition for many, but I just don&amp;#039;t love it. I&amp;#039;ve had and made decent-even good-pumpkin pies, but I&amp;#039;m not a fan of the pasty filling. The pumpkin cr\u00E8me caramel from our Thanksgiving story this year, however, is easily one of my new favorite desserts. When developing this recipe, I wanted to create a light and creamy dessert that still tasted of pumpkin. To highlight its earthy sweetness, I paired pumpkin with a coconut milk custard. The flavors are a popular combination in Southeast Asian desserts and the technique is classically French. It may sound fancy, but it&amp;#039;s quite simple. The hardest part is making the caramel base. Just be sure to dissolve the sugar in the water before the mixture comes to a boil and then don&amp;#039;t touch it while it&amp;#039;s boiling. Let it turn amber by itself even if it takes a while. Stirring can cause the sugar to crystallize into hard chunks. If the mixture isn&amp;#039;t coloring evenly, you can shift the position of the pan over the heat or carefully swirl the pan. Check out this video for more caramel tips (plus a guide to making brittle!). Other than that, the recipe&amp;#039;s a cinch. Best of all, this dessert travels beautifully. Keep it in the pan until you arrive at your destination and bring along a big serving plate. Unmold the cr\u00E8me caramel when it&amp;#039;s time for dessert and take a bow. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a23076/delicious-pumpkin-pie-alternative/>