This recipe comes from an adorable cookbook I use all the time called The Asian Grandmother’s Cookbook. If you have a steamer that will hold these little pumpkins, it will be delicious and practically effortless. I can’t wait until the next day to eat mine, though. We eat them as soon as they are cool enough. But if you want to cut them into cute wedges for serving, you will need to make this a day ahead (which is pretty perfect for a dinner party.) I used two small “pumpkin pie pumpkins.”
Four 3/4 pound miniature pumpkins (three to four inches across) or one 2 1/2 pound kabocha squash (6 to 7 inches across)
1 cup coconut milk
1 cup sugar
Wipe the pumpkins with a damp cloth or rinse to remove any dust or dirt.
Cut open the pumpkins just like you would if you were carving them for decorations and scoop out the seeds and stringy bits.
Get your steamer ready because the custard comes together so quickly. Fill it up halfway with water and bring to a boil.
In a medium bowl, whisk coconut milk, sugar, and eggs together. Ladle into pumpkins until 3/4 full.
Cover and steam squash for 30 to 45 minutes depending on the size of your pumpkins (1 1/4 to 1 1/2 hours for kabocha squash). Mine took about 50 minutes. The custard is set when it doesn’t jiggle when shaken and a knife inserted into the center comes out clean. Be careful to not over steam or the pumpkins may fall apart.
Remove from steamer basket carefully. Let cool before moving. They will be fragile. If you want to cut it into slices, refrigerate for ten to twelve hours. Cut into 4 to 6 wedges and serve cold or warm (heat it up in the microwave). Use a spoon to scoop up some pumpkin flesh together with the custard.
Note: The book suggests that the pumpkins can also be cooked in the microwave on medium heat for 4 to 5 minutes, but I have not yet tried that method.