Mini Pumpkins with Coconut Lime Custard

Have you ever had stuffed pumpkin for dessert? This first time I did, it was at a roadside food stand on a busy Bangkok street. That was on our first international trip together and we were staying at the Asia hotel, which was located somewhat on the edge of the city but in close proximity to taxi hubs, and train stops. In other words, at the intersection of hungry tourists and hungry commuters. Needless to say, there was not a lack of food vendors at this part of the city, where commuters can make a delicious stop on their way to or from work or in the midst of whatever reason that brought them to this part of town.

Food vendors of all sorts dotted the streets here, selling an endless array of Thai specialties. But the two dishes that stood out to me were pad thai - unsurpassed by any restaurant-style version I've here in the States - and the Thai version of stuffed pumpkin - Sankaya.

Traditional Sankaya is not made with pumpkin per se but a different kind of squash - kabocha squash to be exact. Hollowed out, filled with a sweet, coconut custard, steamed until cooked, and cut into wedges to be sold - Sankaya certainly was the inspiration for this recipe.

Baked Mini Pumpkins with Coconut Lime Custard
Serves 2

2 mini pumpkins
1 tbps honey
3/4 cup light coconut milk
2 eggs
1/2 cup sugar
1/2 tsp corn starch
zest of one lime

1. Preheat the oven to 375 degrees F.
2. Carefully cut the top off each pumpkin. Using a small tablespoon, remove the seeds and the string from inside and on the caps of the pumpkins. Brush the interior of each pumpkin with honey and bake (along with the caps) for 20 to 25 minutes until for tender. Remove from the oven and cool slightly before adding the filling.
3. For the filling: Thoroughly whisk all of the remaining ingredients together. Divide the mixture between the two pumpkins.  Return to the oven and bake for an additional 20 minutes, until the custard has set. Remove from the oven, place the caps on, and cool before serving.