My pantry was devoid of any coconut milk - and I refused to go to the store late last night - so I had to adjust my original plan from making Sankaya (Thai pumpkin custard) to making a plain ol' whole pumpkin custard. Plain or not, it was a hit. And when the pumpkin vultures descended on the breakfast table this morning, all I had left was the skin and the stem.1 medium sugar pumpkin
6 eggs
2 cups heavy whipping cream
1/2 cup packed organic brown sugar
1 tablespoon vanilla
1 tablespoon ginger syrup
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon butter
1 tablespoon ginger syrup
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon butter
Preheat the oven to 350 degrees F. Cut the lid off the pumpkin and remove the seeds.
Combine the eggs, whipping cream, brown sugar, ginger syrup, vanilla and spices. Pour mixture into the pumpkin shell and top with the butter. Replace lid on pumpkin and place in a baking pan. 
Bake for 1 to 1-1/2 hours or until mixture has set like a custard. Allow to cool and cut wedges of the pumpkin to serve.
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