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.
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 1/4 tsp ground )
- orange peel
- 3 egg yolks
- 2 eggs whole
Steps
- 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 1/2" 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 1/2" 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.
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!!!
I agree! Brilliant! Very creative Marc (sorry to repeat myself!)…the presentation is fantastic.
This was my favorite among the ones you served (naturally…) 🙂 Just so crazily imaginative and beautiful 🙂
Outstanding! You’ve totally taken culinary creativity to the next level.
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!!!
I agree! Brilliant! Very creative Marc (sorry to repeat myself!)…the presentation is fantastic.
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!
This was my favorite among the ones you served (naturally…) 🙂 Just so crazily imaginative and beautiful 🙂
Outstanding! You’ve totally taken culinary creativity to the next level.
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.
This looks like a great dessert, and it makes a really nice presentation!
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!
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.
This looks like a great dessert, and it makes a really nice presentation!
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.
http://kyotofoodie.com/sardine-meatballs-iwashi-tsumire-iri-miso-udon/#comment-2600
The short answer… don’t.
Marc, I’m so glad you shared this recipe. I’m bookmarking this and surely to be attempted…bravo!
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.
http://kyotofoodie.com/sardine-meatballs-iwashi-tsumire-iri-miso-udon/#comment-2600
The short answer… don’t.
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.
A total culinary feat! Completely amazing alternative. BELLISIMO!
Marc, I’m so glad you shared this recipe. I’m bookmarking this and surely to be attempted…bravo!
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.
A total culinary feat! Completely amazing alternative. BELLISIMO!
That is fantastic…I am complaining about peeling onions, and you are sweating over scooping out little pumpkins! I love it!
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!
That is fantastic…I am complaining about peeling onions, and you are sweating over scooping out little pumpkins! I love it!
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!
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!
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!
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!
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!
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!
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!
This is a stunning dessert. I’m still wondering how you made it look so beautiful. Great job!
This is a stunning dessert. I’m still wondering how you made it look so beautiful. Great job!
This is so cool! What a neat dessert.
This is so cool! What a neat dessert.
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.
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.
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… Read more »
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… Read more »
SO creative! This is the cutest dessert I’ve seen yet – I love anything pumpkin and I love creme brulee. Cheers to you! 🙂
SO creative! This is the cutest dessert I’ve seen yet – I love anything pumpkin and I love creme brulee. Cheers to you! 🙂
That looks so good! Great presentation in the sliced pumpkin!
That looks so good! Great presentation in the sliced pumpkin!
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!
http://en.wikipedia.org/wiki/Kabocha
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!
http://en.wikipedia.org/wiki/Kabocha
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. 🙂
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. 🙂
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!
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!