Thai Custard-inna-Pumpkin
Recipe type: Dessert
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6
A simple, fun, lovely dessert that people will remember as they get their beta carotene.
  • 1 2 -3 pound dry-fleshed squash such as Kabocha or Thai pumpkin.
  • ¾ cup coconut milk
  • 5 eggs (preferably at room temperature)
  • ⅓ cup sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  1. Bring two quarts of water to a boil in the bottom half of a steamer pot.
  2. Use a cup to trace a circle around the top of the pumpkin.
  3. Cut the lid off around the guideline.
  4. Hollow out the inside with a spoon, making sure to get all the fibers.
  5. In a bowl gently whisk until combined the rest of the ingredients.
  6. Place the squash into the steamer basket.
  7. Pour custard through a sieve into the pumpkin leaving an inch to the top (filling will rise).
  8. Include the squash lid next to, but not on top of, the squash.
  9. Steam covered and undisturbed for 55 minutes until a knife inserted into the custard comes out clean.
  10. Remove steamer basket from over heat and allow squash to come to room temperature.
  11. Slice into wedges (in front of admiring company!) and serve.
  12. Serve at room temperature or chilled.
Recipe by Finch Frolic Garden Permaculture at