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The Schizo Chef

International Recipes & Travel

Home » Sweet Things » Thai Stewed Pumpkin Dessert

November 10, 2013 By Chef Mireille 33 Comments

Thai Stewed Pumpkin Dessert

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Thai Stewed Pumpkin Dessert

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

Pumpkin 4 -edit

This is such a luscious dessert!

Pumpkin 1 -edit

Thai Stewed Pumpkin Dessert #vegan
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Thai Stewed Pumpkin Dessert

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4

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

 

Thai Stewed Pumpkin Dessert

 

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33 Comments

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Comments

  1. Janani says

    November 12, 2013 at 4:53 am

    pumpkin dessert looks yumm.

    Reply
  2. Shobana Vijay says

    November 12, 2013 at 11:22 am

    Hey common on..I used in the form of chutney.But dessert looks too good. yummy dear
    Shobas Delight

    Reply
  3. Sandhya Ramakrishnan says

    November 16, 2013 at 4:05 am

    This is so yummy! Now I know what to do with my halloween pumpkin 🙂

    Reply
  4. veena krishnakumar says

    November 16, 2013 at 2:34 pm

    very interesting!!!looks yumm

    Reply
  5. Pavani N says

    November 18, 2013 at 6:45 pm

    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.

    Reply
  6. sushma says

    November 20, 2013 at 6:41 pm

    Wow super delicious dessert.

    Reply
  7. Elizabeth says

    December 1, 2013 at 9:08 am

    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!

    Reply
  8. Rafeeda - The Big Sweet Tooth says

    January 28, 2018 at 4:04 am

    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…

    Reply
    • Chef Mireille says

      February 7, 2018 at 6:46 pm

      pumpkin is used in a lot of sweets in Thailand

      Reply
  9. Priya says

    January 29, 2018 at 5:22 am

    this looks delicious , no idea in cooking coconut ,milk. but lookwise definitely looks yummy.

    Reply
    • Chef Mireille says

      February 7, 2018 at 6:47 pm

      coconut milk in desserts is quite common throughout Southeast Asia

      Reply
  10. Suja Ram says

    February 6, 2018 at 1:47 am

    Thats a yummy dessert. Lovely pics makes me drool..

    Reply
    • Chef Mireille says

      February 7, 2018 at 6:42 pm

      thanks – pumpkin is so versatile – even in sweets

      Reply
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