Whole Pumpkin with Coconut Custard

Although this recipe is Thai in origin, it mimics the preparation that the Pilgrim settlers first used when introduced to this native fruit. They would hollow the pumpkin and pour milk, eggs, and spices into the cavity and bake it until the pumpkin was soft and the custard set. When serving, also give some pumpkin as well as the custard to your guests.


  • 1 four-five pound pie pumpkin
  • 1/8 teaspoon salt
  • 1 tablespoon coconut oil
  • 3 eggs
  • ½ cup brown sugar
  • 1 tablespoon Rice flour
  • 1/8 teaspoon  salt
  • 1/4 -teaspoon cinnamon
  • 1/4-teaspoon ground cloves
  • 1 14-ounce can coconut milk

Preparation Instructions

  1. With your knife angled 45’ towards the center, cut a large whole in the top of the pumpkin.
  2. Remove the seeds and all of the stringy fiber from the interior of the pumpkin as well as its lid. Discard (unless you want the pumpkin seeds for roasting).
  3. Lightly scrape the inside of the pumpkin with the tines of a fork. Sprinkle cavity with a little salt and then rub the tablespoon of oil into the flesh of the pumpkin inside.  Set aside.
  4. Preheat the oven to 350°F. Line a low-sided jelly roll pan with foil.
  5. Bake unfilled pumpkin for 40 minutes with the stem lid in place.  Remove lid and bake  15 minutes more.
  6. Whisk the eggs until well beaten, and then add the remaining ingredients. Whisk until well combined.
  7. Pour the mixture into the prepared pumpkin and replace the top of the pumpkin.
  8. Bake for an additional 45 minutes or until pumpkin is soft and custard is set. Serve hot or warm scooping out some of the cooked pumpkin with the custard.
  9. Note: This may be served as a side dish. Or serve as a dessert with any caramelized liquid that forms o­n the bottom of the pan.
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