Thai Pumpkin Custard

Posted on October 17, 2020

Thai Pumpkin Custard


  • 1 medium size pumpkin
    (9 inches diameter)
  • 1 cup of coconut milk
  • 6 eggs
  • 1/2 cup of brown sugar
  • A pinch of salt
  • A pinch of cinnamon powder
  • 1 teaspoon vanilla essence
  • Water (for steaming)


  1. Cut the top of the pumpkin and remove all the seeds inside, wash and clean.
  2. In a blender, mix eggs, coconut milk, sugar, salt and vanilla essence, cinnamon and blend well.
  3. Pour the mixture in the pumpkin and steam it until it is cooked.
  4. Take a knife and cut a wedge out of the pumpkin just as if it were a pie.
  5. Serve it.

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