Thai Stewed Pumpkin Dessert is a simple and quick Thai #Vegan dessert that is perfect to utilize winter pumpkin. Any sweet pumpkin like calabaza or kabocha can be used.
I was so happy to pick up this theme for this month’s BM as I had suggested it to Valli because I love desserts made with pumpkin and sweet potatoes. This is also my submission this week for Srivalli’s Cookbook Cooking Challenge. Boy, you wonder how she has the time to manage all these blogging events!
I had just gone to a local farm (Alstede Farms) where I picked fresh tomatoes, beans, apples and pumpkins, so I used American sweet pumpkin in this recipe adapted from Greatest Ever Thai Cookbook by Judy Bastyra & Becky Johnson. However, kabocha or calabaza pumpkin would more traditionally be used in Thailand, where this recipe is from.
Let’s check out some other Thai recipes before we get to this delicious sweet!
Thai Recipes
- Peranakan Pancakes with Banana Sauce
- Khao Soi
- Thai Seafood Green Curry
- Niaow – Traditional Thai Sticky Rice
- Massaman Chicken Curry
- Butterfly Pea Flower Sticky Rice & Mango
- Itim Khanom Pang – Thai Ice Cream Sandwich
- Khai-Jiao Niaow – Thai Omelette
IN THE MAKING
This is such a luscious dessert!
Thai Stewed Pumpkin Dessert
Ingredients
- 1 lb. 12 oz. pumpkin with seeds
- 1 3/4 cups coconut milk
- 2/3 cup sugar
- a pinch of salt
Instructions
- Peel and scoop out the seeds from the pumpkin. Reserve a few tablespoons of the pumpkin seeds. Rinse the pumpkin seeds and pat dry.
- In a dry skillet, toast the pumpkin seeds until golden.
- Slice pumpkin into 1/2" slices.
- In a saucepan, combine coconut milk, salt and sugar. Bring to a boil.
- Add pumpkin and bring back to the boil. Reduce heat to medium and simmer for 15 minutes, until pumpkin is tender.
- To serve, garnish with toasted pumpkin seeds.
The nutty flavor developed from the toasted pumpkin seeds really add another element of flavor to this delicious dessert. Great dessert option for Vegans!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34
This post is for the CC Challenge of the month & Shop Local
pumpkin dessert looks yumm.
Hey common on..I used in the form of chutney.But dessert looks too good. yummy dear
Shobas Delight
This is so yummy! Now I know what to do with my halloween pumpkin 🙂
very interesting!!!looks yumm
Thanks for the link to Alstede farms. It looks like a great place to take kids. Will try to make a trip there sometime.
What a simple and delicious pumpkin dessert.
Wow super delicious dessert.
Thanks for sharing your recipe with #ShopLocal and sorry it's taken so long to pop over and comment – it's been a busy month!
Pumpkin as sweet… wow! I am aware that the North do make halwa off it, where we will not even know it’s pumpkin, but this one sounds really interesting…
pumpkin is used in a lot of sweets in Thailand
this looks delicious , no idea in cooking coconut ,milk. but lookwise definitely looks yummy.
coconut milk in desserts is quite common throughout Southeast Asia
Thats a yummy dessert. Lovely pics makes me drool..
thanks – pumpkin is so versatile – even in sweets