Pumpkin Custard

Recipe by
Total Time:
45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Technique: Steam Recipe
Difficulty: Medium

Dessert recipes from Bawarchi.com 

Pumpkin Custard is a lip-smacking dessert of Thai origin. It is a refreshing recipe made with fleshy pumpkin, yummy eggs, coconut powder and demerara sugar. Pumpkin Custard is a unique dessert which can be relished within the fruit itself. It can be served hot or cold. 

Note: Make sure you wrap it properly in the cling film using the banana leaf.

Take a look at more Dessert Recipes. You may also want to try Blackberry Chocolate Cake , Kesar Bhaat, Vanilla Pannacotta, Festive Makhane Ki Kheer

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  • 1 pumpkin 6 to 7 inches across
  • 7 eggs
  • 600 gms. coconut powder
  • 200 ml. water
  • 400 gms. demerara sugar
  • 1 banana leaf

How to Make Pumpkin Custard

  • Cut a lid in the pumpkin and remove the seed.
  • Wash the pumpkin inside and out.
  • Mix the eggs, coconut powder, water and sugar using the banana leaf as a glove (it will add taste to the mixture), pour into the pumpkin and wrap in cling film.
  • Place in a large oven proof dish then pour boiling water in until it reaches half way up the pumpkin.
  • Steam in a medium hot oven for 25 minutes.
  • The mixture can be spooned out while hot or allowed to cool and cut into four pieces.