I've never been a big fan of pumpkin pie. To me they're chalky and mushy in texture and overly spiced in flavour and yet they lack any depth or richness. This year I had a gluten intolerant guest coming to Thanksgiving, so I wanted to create something he could eat too.
This dessert is impressive looking yet it's really simple to make. The custard inside is creamy and silky smooth (like chawanmushi or silken tofu). The cardamom, nutmeg and orange peel give it a warm slightly floral aroma that is vaguely reminiscent of a more traditional pumpkin pie and yet has more depth and character. The pumpkin shell adds its own nutty sweetness and the firm fleshy texture gives the dessert structure.
I like to serve this cold so it holds its shape, but you could certainly serve it warm in a bowl. The first night I poured some grade B maple syrup on top along with some freshly grated nutmeg, but you could also serve it with acacia honey and cinnamon. The second night I sprinkled some sugar on top and got the blowtorch out to give it a crisp burnt sugar crust on top.
📖 Recipe
Units
Ingredients
- 1 pumpkin small (such as kabocha or small sugar )
- 1 condensed milk (14 ounce can) sweetened
- 1 cup milk
- 7 pods cardamom green smashed
- 1 nutmeg seed whole (or ¼ tsp ground )
- orange peel
- 3 egg yolks
- 2 eggs whole
Instructions
- Thoroughly wash the outside of the pumpkin then cut a round hole in the top around the stem. Lift the "lid" off and use a spoon to scrape all the seeds and stringy stuff from the inside surface of the pumpkin and lid.
- Preheat the oven to 350 degrees. Fill the bottom of a large pot with about ½" of water and place a steamer basket at the bottom. Put the pumpkin on top and make sure the pot lid will close (don't worry about the lid to the pumpkin, you can cook it on the side).
- Combine the two types of milk in a saucepan and gently heat until you see steam rising (but not boiling). Turn the heat down as low as it will go then add the cardamom, nutmeg and orange peel and steep for 3 minutes. Turn the heat off and allow the spices to continue steeping in the milk until the milk is lukewarm (about 10 minutes).
- Whisk the egg yolks and whole eggs together then whisk this into the milk mixture. Use a fine mesh sieve to strain the mixture straight into the pumpkin leaving about ½" of room at the top. Depending on the size of your pumpkin you may not be able to fit all the custard.
- Cover the top of the pumpkin with a piece of foil to prevent moisture from getting in the custard and put the pumpkin lid next to the pumpkin. Cover the pot with a lid and bring to a boil. Transfer the pot to the oven and cook for about 1 hour. You might want to test it at 50 minutes. You can do this by sticking a knife in the custard (if it comes out clean it's set), you'll also want to make sure the pumpkin is cooked.
- When the custard is done, remove it from the oven and allow it to cool with the lid off until it is cool enough to lift out of the pan. Cool to room temperature then put it in the fridge for a few hours to set. Serve by slicing wedges and plating.
Jo says
Hi I’ve been hankering to make this for a while-
Can I use coconut cream/high fat “milk” instead of cow’s milk for this? Will it still set ok?
Marc Matsumoto says
Hi Jo, I've never tried it so I can't say for sure, but I don't see why it wouldn't work. The one possible issue I can see with a high fat coconut cream is the fat could separate out, so you might be better off going with regular coconut milk.
Gabriel says
Klappt super, schau mal hier. - https://www.kuechengoetter.de/rezepte/suesser-pudding-im-kuerbis-fak-thong-sangkaya-51452
Cris says
I made this for Halloween yesterday using a kabocha pumpkin. I had to sub oat milk for milk and it turned out great. We enjoyed the chawanmushi texture and the cardamom/orange flavour!
Ps I misread the recipe at first and accidentally pre steamed the pumpkin for 15 mins before realising this would be a problem. I went ahead and poured the custard into it and put it in the oven anyway. It cracked on one side but thankfully the custard had set before it cracked so it survived. Phew!
C
Marc Matsumoto says
I Cris, I'm glad to hear you enjoyed this! Thanks for stopping by to let me know😀
Ana says
Does this work via steaming? I don't have an oven, as I live in China.
Alicia says
pictures are not displaying!.
Kristi Holzer says
I was so excited to try this and serve it at a formal holiday dinner tonight - but when I took mine out of the oven after 50 mins it was a complete watery mess. It was actually runnier/thinner than when it went in! I can only assume the heat pulled all the moisture out of the pumpkin into the custard?? I've no idea what went wrong but I'm realllly disappointed!
Samantha Russ says
This sounds to die for! I am curious however; in the first photo, did you peel or remove the harder portion of the sugar pumpkin shell? It's so shiny!
Lisa McB. says
Oh my.... Now I know what to do with my garden pumpkins!
sherry says
Oh I want to try this for my annual pumpkin carving party
I Love Chicken Salad says
I am imagining how this thing taste as it slowly melts in your mouth! I can not wait to try this out! Thanks for the idea.
I Love Chicken Salad says
I am imagining how this thing taste as it slowly melts in your mouth! I can not wait to try this out! Thanks for the idea.
NJ says
I have the same question as Kristin (28) above. The kabocha that I am finding is a squash rather than a pumpkin and green rather than orange. Is the photo a sugar pumpkin? Curious as this will be our "pumpkin" pie this year and I can't wait to hear the raves. You are a keeper, Marc!
NJ says
I have the same question as Kristin (28) above. The kabocha that I am finding is a squash rather than a pumpkin and green rather than orange. Is the photo a sugar pumpkin? Curious as this will be our "pumpkin" pie this year and I can't wait to hear the raves. You are a keeper, Marc!
Kristin Conroy says
The pumpkin that's pictured isn't a kabocha, as the recipe calls for, is it? Aren't they green? Just wanted to make sure because I want to try this soon!
Kristin Conroy says
The pumpkin that's pictured isn't a kabocha, as the recipe calls for, is it? Aren't they green? Just wanted to make sure because I want to try this soon!
Mel says
Likely my favorite dessert post I've seen on here thus far. I love combining root veggies/ gourds etc. with dessert. Yam and sweet potato is my other fav. 🙂
Mel says
Likely my favorite dessert post I've seen on here thus far. I love combining root veggies/ gourds etc. with dessert. Yam and sweet potato is my other fav. 🙂
Liz Peterson says
I love the way this dessert is presented. I work at our state fair in Minnesota in the Vegetable & Potato judging department. I am not familiar with Kabocha pumpkins. From what I have found, butternut squash is the closest, but that doesnt look like what you have in this picture. Are there any other varieties you would reccomend, or would the green skinned variety work as well? Thanks so much! love your work!
https://en.wikipedia.org/wiki/Kabocha
Liz Peterson says
I love the way this dessert is presented. I work at our state fair in Minnesota in the Vegetable & Potato judging department. I am not familiar with Kabocha pumpkins. From what I have found, butternut squash is the closest, but that doesnt look like what you have in this picture. Are there any other varieties you would reccomend, or would the green skinned variety work as well? Thanks so much! love your work!
https://en.wikipedia.org/wiki/Kabocha
Kevin (Closet Cooking) says
That looks so good! Great presentation in the sliced pumpkin!
Kevin (Closet Cooking) says
That looks so good! Great presentation in the sliced pumpkin!
Nutrition to Kitchen says
SO creative! This is the cutest dessert I've seen yet - I love anything pumpkin and I love creme brulee. Cheers to you! 🙂
Nutrition to Kitchen says
SO creative! This is the cutest dessert I've seen yet - I love anything pumpkin and I love creme brulee. Cheers to you! 🙂
Marc Matsumoto says
Thanks Zoë, Peter, Mark, & Christie!
Tartelette, glad you liked the gyudon:-) I'll see recipe requests from time to time on the list, so I'll send along any that look relevant.
Heather, yea I guess I could have just been honest and called it "lazy-mans pumpkin pie":-) I was going to make an apple pie too, but skipped it due to the crust making effort.
Thanks Lori
Chris, thanks for the info on the ceramic knives. I guess I'll stick to my Wusthof.
Peter, I think there's lots of different flavoring opportunities if you want to play with it, maybe one with Greek yogurt?
Thanks PenangTuaPui & Chef E!
We Are Never Full, now you know how I feel when I look at the inspired creations on your blog:-P
Thanks Jenna, ik, Mike, Zenchef, and Kristen.
Vin de la Table, thanks for the wine pairing suggestion. I don't have a fireplace but I'm going to have to look for some Auslese Riesling next time I'm at USQ wines.
Marc Matsumoto says
Thanks Zoë, Peter, Mark, & Christie!
Tartelette, glad you liked the gyudon:-) I'll see recipe requests from time to time on the list, so I'll send along any that look relevant.
Heather, yea I guess I could have just been honest and called it "lazy-mans pumpkin pie":-) I was going to make an apple pie too, but skipped it due to the crust making effort.
Thanks Lori
Chris, thanks for the info on the ceramic knives. I guess I'll stick to my Wusthof.
Peter, I think there's lots of different flavoring opportunities if you want to play with it, maybe one with Greek yogurt?
Thanks PenangTuaPui & Chef E!
We Are Never Full, now you know how I feel when I look at the inspired creations on your blog:-P
Thanks Jenna, ik, Mike, Zenchef, and Kristen.
Vin de la Table, thanks for the wine pairing suggestion. I don't have a fireplace but I'm going to have to look for some Auslese Riesling next time I'm at USQ wines.
Vin de la Table says
Oh my god! This is gorgeous, and I love the idea of using cardamon in the pumpkin. I think I'd drink it with an Auslese Riesling, near a fireplace.
Vin de la Table says
Oh my god! This is gorgeous, and I love the idea of using cardamon in the pumpkin. I think I'd drink it with an Auslese Riesling, near a fireplace.
Kristen says
This is so cool! What a neat dessert.
Kristen says
This is so cool! What a neat dessert.
Zenchef says
This is a stunning dessert. I'm still wondering how you made it look so beautiful. Great job!
Zenchef says
This is a stunning dessert. I'm still wondering how you made it look so beautiful. Great job!
mike says
I know what you mean about the "usual" pumpkin pies out there and this looks like an incredible twist on it. I really love the presentation--very dramatic!
lk says
What a co-incidence! I had also made this pumpkin dessert. I only steamed it for 25 mins but no baking. Yours look absolutely marvellous! Beautiful photos!
mike says
I know what you mean about the "usual" pumpkin pies out there and this looks like an incredible twist on it. I really love the presentation--very dramatic!
lk says
What a co-incidence! I had also made this pumpkin dessert. I only steamed it for 25 mins but no baking. Yours look absolutely marvellous! Beautiful photos!
jenna @ foodwithkidappeal says
i am absolutely speechless about how amazing that dish looks, i wish i had a spoon and could grab a bite right from the screen!
We Are Never Full says
wow. this puts me to shame! i don't think i could create a dessert this beautiful. the picture is stunning and i'm sure the flavor was excellent!
jenna @ foodwithkidappeal says
i am absolutely speechless about how amazing that dish looks, i wish i had a spoon and could grab a bite right from the screen!
chef E says
That is fantastic...I am complaining about peeling onions, and you are sweating over scooping out little pumpkins! I love it!
We Are Never Full says
wow. this puts me to shame! i don't think i could create a dessert this beautiful. the picture is stunning and i'm sure the flavor was excellent!
chef E says
That is fantastic...I am complaining about peeling onions, and you are sweating over scooping out little pumpkins! I love it!
Rachel 'Tha Pizza Cutta' Joyce says
A total culinary feat! Completely amazing alternative. BELLISIMO!
PenangTuaPui says
Brilliant! and smart..... ppl will surprise when u serve them the whole pumpkin.... hee hee..
nice try.. will get my team mate to work on it, thanks.
Peter says
Marc, I'm so glad you shared this recipe. I'm bookmarking this and surely to be attempted...bravo!
Rachel 'Tha Pizza Cutta' Joyce says
A total culinary feat! Completely amazing alternative. BELLISIMO!
PenangTuaPui says
Brilliant! and smart..... ppl will surprise when u serve them the whole pumpkin.... hee hee..
nice try.. will get my team mate to work on it, thanks.
Chris says
Marc,
I just posted a reply to your question (at the KyotoFoodie website) about ceramic knives. I don't know if you get comments and stuff, so here's the link.
https://kyotofoodie.com/sardine-meatballs-iwashi-tsumire-iri-miso-udon/#comment-2600
The short answer... don't.
Peter says
Marc, I'm so glad you shared this recipe. I'm bookmarking this and surely to be attempted...bravo!
Chris says
Marc,
I just posted a reply to your question (at the KyotoFoodie website) about ceramic knives. I don't know if you get comments and stuff, so here's the link.
https://kyotofoodie.com/sardine-meatballs-iwashi-tsumire-iri-miso-udon/#comment-2600
The short answer... don't.
Lori says
This looks like a great dessert, and it makes a really nice presentation!
Heather says
The thing I really love about this is that it eliminates the crappy crust-making part of the "pie", and leaves just the creamy custard interior. Which I love. It's also gorgeous.
Tartlette says
Made your Gyudon the other night and we loved it! This looks great Marc! Love the presentation!
I forgot to reply about the link you sent me for the persimon post. I unfortunately saw it too late for the deadline but thanks for thinking about it!
Lori says
This looks like a great dessert, and it makes a really nice presentation!
Heather says
The thing I really love about this is that it eliminates the crappy crust-making part of the "pie", and leaves just the creamy custard interior. Which I love. It's also gorgeous.
Christie @ fig&cherry says
Outstanding! You've totally taken culinary creativity to the next level.
manggy says
This was my favorite among the ones you served (naturally...) 🙂 Just so crazily imaginative and beautiful 🙂
Tartlette says
Made your Gyudon the other night and we loved it! This looks great Marc! Love the presentation!
I forgot to reply about the link you sent me for the persimon post. I unfortunately saw it too late for the deadline but thanks for thinking about it!
Peter G says
I agree! Brilliant! Very creative Marc (sorry to repeat myself!)...the presentation is fantastic.
Zoë François says
This is brilliant! I always think of it as an Asian dessert with coconut milk! It never occurred to me to use it this way! Love it!!!
Christie @ fig&cherry says
Outstanding! You've totally taken culinary creativity to the next level.
manggy says
This was my favorite among the ones you served (naturally...) 🙂 Just so crazily imaginative and beautiful 🙂
Peter G says
I agree! Brilliant! Very creative Marc (sorry to repeat myself!)...the presentation is fantastic.
Zoë François says
This is brilliant! I always think of it as an Asian dessert with coconut milk! It never occurred to me to use it this way! Love it!!!