Pumpkin Sangkaya (Thai Pumpkin Custard)

Thai coconut pumpkin custard

The Spruce

Prep: 20 mins
Cook: 75 mins
Total: 95 mins
Servings: 6 servings

This special Thai dessert is spectacular to look at and wonderful to eat. Makes a great Halloween or Thanksgiving dessert recipe and a nice alternative to pumpkin pie. Don't be put off by the long baking time—it's actually a really easy recipe to make!

A small pumpkin (or pumpkin-like squash) is filled with this easy version of sangkaya. This recipe happens to be a bit healthier and lower-calorie version than traditional custard. Serve warm with a splash of maple syrup or brandy and a cup of strong tea or coffee.

Ingredients

  • 1 pumpkin or winter squash, 6 to 7 in. tall by 8 to 9 in. wide

  • 9 large eggs

  • 1 1/2 cups coconut milk

  • 2 cups sugar

  • 1 pinch salt

  • 1 teaspoon vanilla extract

  • Maple syrup, for serving

  • Brandy, or liqueur, optional

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients for Thai pumpkin custard
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  2. Preheat oven to 375 F.

  3. Wash and dry the pumpkin or squash. Cut a "lid" in the top, as you would do in order to carve a jack-o-lantern. Slice off the seedy part, so that you're left with a clean lid or hat. Set aside.

    Cut a "lid" in the top
    The Spruce
  4. Scoop out the seeds and "guts" of the pumpkin. Save seeds to roast or discard.

    Scoop out the seeds and "guts" of the pumpkin
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  5. Break eggs into a large mixing bowl. Using a fork or whisk, beat by hand until fluffy, about 1 minute.

    Break open eggs
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  6. Add the coconut milk, vanilla, and half the sugar. Beat again for 1 minute, or until well mixed.

    Add the coconut milk, vanilla, and half the sugar
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  7. Add remaining sugar, stirring to dissolve into the egg mixture. Note: This may seem like too much sugar, but the custard does need to be sweet in order to compensate for the slightly bitter taste of the pumpkin.

    Add remaining sugar
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  8. Pour or ladle the egg mixture into the pumpkin. If you spill some on the outside of the pumpkin, wipe it away with a cloth. Fill to about 1/2 inch from the top of the rim. The egg mixture will rise a little out of the opening.

    Pour mixture into pumpkin
    The Spruce
  9. Set the pumpkin and the lid beside it in a roasting pan. Pour a little water (1/4 to 1/2 inch) into the bottom of the pan. Carefully place in oven. Bake 1 hour and 30 minutes.

    Set lid aside
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  10. After 45 minutes, the lid should be soft and cooked. Remove from oven and set aside.

    Lid should be soft
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  11. After an hour, you should see the custard rising like a bubble out of the pumpkin. After 90 minutes, or when the custard appears firm, try inserting a long cake tester down into the custard—it should come out clean. If the custard hasn't set, or if the pumpkin/squash is still too firm to eat, return to oven and bake another 15 minutes.

    Thermometer
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  12. Remove from oven and allow to cool at least 30 minutes.

    Remove from oven
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  13. Using your hands, lift the pumpkin out and place on a plate. The pumpkin can be sliced and eaten when cool enough. Note: The custard may "drop" a little—this is normal.

    Thai pumpkin custard
    The Spruce
  14. To serve, replace the lid of the pumpkin, or set it slightly askew so you can see the custard. Using a sharp serrated knife, cut the pumpkin into slices and place them on serving plates (it is especially nice served warm). Pour a little maple syrup over each piece. If desired, you can also pour over a little brandy or other favorite liqueur. Another nice topping favorite of mine is caramel sauce.

Nutrition Facts (per serving)
504 Calories
19g Fat
75g Carbs
11g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 504
% Daily Value*
Total Fat 19g 25%
Saturated Fat 13g 65%
Cholesterol 279mg 93%
Sodium 138mg 6%
Total Carbohydrate 75g 27%
Dietary Fiber 0g 2%
Total Sugars 72g
Protein 11g
Vitamin C 2mg 12%
Calcium 66mg 5%
Iron 3mg 19%
Potassium 338mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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