Steamed Pumpkin Custard Recipe

Leela Punyaratabandhu

This is a streamlined version of the famous Thai steamed pumpkin custard. You know, the kind where you steam a whole pumpkin along with the custard filling; the kind that isn't as easy to make as many recipes want you to think. You get pretty much the same taste out of this version without nearly as much fuss. This appeals to a lazy person like me who's always looking for a faster, easier way to do everything.

Just as I recommend kabocha squash or calabaza pumpkin for Thai pumpkin in sweet coconut cream, I also recommend these same types of squash/pumpkin for this dessert. They have the best texture when steamed and their mild flavor lends itself to Thai desserts very well.

Recipe Facts

Active: 10 mins
Total: 30 mins
Serves: 4 servings

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  • 4 large eggs

  • 1 cup coconut milk

  • 1 cup granulated sugar

  • 1/4 teaspoon salt

  • 1/4 cup rice flour

  • 1 teaspoon vanilla or coconut extract

  • 1 1/4 cups diced (1/4-inch) pumpkin flesh


  1. Prepare a steamer over boiling water. Combine eggs, coconut milk, sugar, salt, flour, and vanilla, in a mixing bowl; Whisk together thoroughly. Strain custard mixture and divide it among four 6-ounce ramekins. Divide pumpkin among four ramekins. Steam until custard is set around edges but still slightly soft in the middle. This may take anywhere from 10 to 20 minutes depending on the type of steamer you use. Let custard cool to room temperature before serving.

Nutrition Facts (per serving)
431 Calories
17g Fat
64g Carbs
9g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 431
% Daily Value*
Total Fat 17g 22%
Saturated Fat 12g 62%
Cholesterol 186mg 62%
Sodium 212mg 9%
Total Carbohydrate 64g 23%
Dietary Fiber 1g 4%
Total Sugars 52g
Protein 9g
Vitamin C 4mg 21%
Calcium 51mg 4%
Iron 3mg 18%
Potassium 379mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)