Thai Pumpkin Custard

This is my Thai twist on a favorite fall dessert that’s as fun to prep as it is to devour! What gives this pumpkin custard a Thai twist is we’ll be using coconut palm sugar, which can be found in your favorite local Asian market. The sugar comes in discs which need to be shaven, but the result is worth the effort as it’s got an earthy, nutty taste to it which will really make this dessert stand out. And of course as is common in Thai desserts, we’ll be adding a pinch of salt to offset the sweetness of the pumpkin custard.

When we slow-steam these for about half an hour, the meat of the pumpkin will soften so that when they’re done, you can serve these as edible bowls or simply slice them into little dessert delights that you can just pop in your mouth! I also like to save the pumpkin seeds to make a little granola to sprinkle on top of the whipped cream, or spoon a nice helping of ice cream on top for a cool treat.


cup coconut milk
cup palm sugar
whipped cream


Step 1

Cut off tops of and hollow out mini pumpkins.

Step 2

In a pot, combine coconut milk and vanilla with palm sugar. Add pinches of nutmeg, salt and cinnamon. Stir on low heat until sugar is dissolved, then place in the refrigerator to cool completely

Step 3

Whisk in eggs, then fill each hollowed-out pumpkin to the top with custard.

Step 4

Steam pumpkins in a steam basket over low heat for 30-40 minutes. Allow to cool and top with whipped cream and a drizzle of honey.

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