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Thai Custard in a Pumpkin (Crustless Pumpkin Pie)

A unique and delightful dessert made with a creamy custard inside a pumpkin, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: Thai
Calories: 200
Ingredients Method Notes

Ingredients
  

Pumpkin Base
  • 1 whole Kabocha Squash Can substitute with butternut or pie pumpkins.
Custard Mixture
  • 1 cup Coconut Milk Use full-fat coconut milk for the richest flavor.
  • 300 grams Chopped Palm Sugar Can substitute with brown sugar.
  • 1 tablespoon Rice Flour or Cornstarch Prevents custard from being too liquidy.
  • ½ teaspoon Table Salt Balances sweetness.
  • 6 large Eggs Fresh farm eggs are recommended.
  • 1 large Egg Yolk For richer flavor.
  • 1 leaf Pandan Leaf Fresh or extract can be used.

Method
 

Preparation
  1. Cut a lid off the kabocha squash carefully and scoop out all the seeds and strings.
  2. Rinse the pumpkin under cool water and let it dry upside down on a towel.
Making the Palm Sugar Mixture
  1. In a pot, combine chopped palm sugar with about ¾ cup of coconut milk and the pandan leaf. Heat on medium-low until the sugar dissolves, then cool.
Preparing the Custard Base
  1. Mix reserved coconut milk with the rice flour (or cornstarch) until dissolved in a bowl.
  2. Add this to a large bowl with eggs, yolk, and salt. Whisk until well combined.
  3. Gradually pour the cooled palm sugar mixture into the egg mixture, whisking constantly to create a smooth custard.
Combining and Steaming
  1. Strain the custard through a fine mesh sieve into a spouted container.
  2. Prepare a steamer or a large pot with a steaming rack. Place the pumpkin in a lined casserole dish and pour the custard inside, filling it ¾ full.
  3. Steam for about 45 minutes to an hour until the custard is set.
Cooling and Serving
  1. Let the pumpkin cool before slicing into wedges. Serve with custard or by itself.
  2. Alternatively, you can bake the custard-filled pumpkin at 320°F (160°C) for 45 minutes to an hour.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can make-ahead by preparing custard and steaming just before serving.