Every year when Thanksgiving comes around, Pumpkins begin popping up everywhere and besides Turkey, it is the #1 searched Ingredient. So clearly we love Pumpkin. Pumpkin pie, pumpkin soup, pumpkin cheesecake and who could forget the drink that lets us all know its Fall, the Pumpkin Spice Latte from Starbucks. As soon as that drink hits the shelf it is as if Summer ceases to exist anymore. The leaves begin to fall, the days get darker, Starbucks is literally a better weather predictor than the weather man.
But I don’t think that Pumpkin needs to be just a thanksgiving-fall affair. It is a fabulous fruit (Yes, Pumpkin is a fruit … a Berry to be Specific) you can have all year round and there is an endless, growing list of things to make.
Here are a few reasons why you should be eating more Pumpkin:
- It can be used for both savoury and sweet deserts
- The Pumpkin flesh is full of vitamins, antioxidants and contains no saturated fats or cholesterol
- The Pumpkin seeds are high in dietary fiber which is good for your heart and contain concentrated sources of vitamins and minerals
- Pumpkins can last up to 6 months at home if stored correctly.
- They are just plain delicious and I say so
For the most part, the recipes posted on Sadie’s Kitchen Table will be on the savoury side as there is not really a baker hidden inside me, there are a few noteworthy deserts that I don’t mind sharing. For the most part it is true what they say, you are either a Cook or a Baker and the people that tend to do both are more bakers first, in my opinion anyways. So I shall stick to the easy ones like this Thai Pumpkin Custard that has only 5 ingredients and is so simple to make. Whisk up the custard, pour it in a pumpkin, put it in the steamer and then 25 minutes later POOF, like magic its all done.
Oui, who is the owner of Trichada The Cookery Home in Chiang Mai Thailand, is one of the most amazing people we have met recently, a beautiful woman full of life and positive energy. We had taken a cooking class with her after being highly recommended to do so from some fellow travellers and she had taught me how to make this beautiful, Thai Pumpkin Custard.
So please enjoy this recipe from her, to me, to you 🙂
Notes:
- You don’t need to steam this in a pumpkin, the custard could also be steamed on its own either plain or with some sliced cooked pumpkin, in a coconut or in another winter squash
- Use this as a change up from Pumpkin Pie
- If you cant find Pumpkin you can substitute Acorn, Butternut or Kabocha squash. Be sure to adjust the cooking time if you don’t use all the custard or use more.
- 1 Small Pumpkin
- 1 Egg
- 1 Pandan Leaf (Optional but well worth it if you can find it)
- 1/2 Cup Coconut Milk
- 4 Tsp. Palm Sugar (Or more or less depending on your sweet tooth)
- Pinch of salt … Just a little bit
- Gently cut open the pumpkin top and remove the seeds and insides. Reserve the seeds for another use
- In a small pot add the sugar, coconut milk, salt and small pieces of the pandan leaf, if using, and heat over medium low heat until the sugar dissolves. Remove from the heat and let cool slightly
- Next, add the egg and whisk until until thoroughly combined. This will form the custard
- While you are making the custard mixture, put a pot half full of water with a steamer basket on top to high heat. Once it comes to a boil, turn down to a temperature where it keeps a small, rolling boil.
- Pour the custard into the pumpkin and place it in the steamer. Cover with the pumpkin top and the lid and steam for roughly 25 minutes or until the custard is set. The custard is done when a knife inserted in the middle comes out clean.
- Once ready, cool slightly and then serve either cut into slices or be a little bad and keep it all to yourself
I was a little hesitant to even give this a try as I’m a hard headed traditional pumpkin pie man. But was I ever surprised how nice of a sweet, light, treat this is. It’s highly recommended so give a try. This comes from the guy; that every OCTOBER when “Dairy Quenn” brings out there pumpkin pie Blizzard for the month, would buy 20 of them and stick in them in the freezer for that P. Pie treat all year long.