I've made hundreds of flans and cremes brulees successfully, and last night made them with pumpkin for the first time, and both of them separated. They tasted great, but were unsightly. A friend said that pumpkin is so wet that it causes the mixture to separate; however, I'm not sure that my usual trick of de-wetting the pumpkin on paper towels would work, because the pumpkin floated up to the top, leaving the thin wet cream on the bottom.
Does anyone have any tricks for incorporating the pumpkin successfully? (Please don't suggest cheesecakes, which I also like, but these are so much more delicate in texture and flavor.) TIA!