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Lemongrass-Kissed Sankaya for #PumpkinWeek

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Hello and welcome to #PumpkinWeek hosted by Terri of Love and Confections.

We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you.

In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!


My first #PumpkinWeek offering: Sankaya. Sankaya is a Thai pumpkin custard. Think a coconut-y pumpkin pie without the crust...baked inside the pumpkin. I knew that was how I wanted to kick off this 6-day event. Enjoy. Mine is non-traditional for 2 reasons: I added in some lemongrass and I baked mine. Typically, it's steamed.

Ingredients
  • One small organic pumpkin
  • 4 eggs
  • 1 C organic coconut cream
  • 1/2 C organic blonde coconut sugar
  • pinch of salt
  • 1 t minced lemongrass
  • 1 t ground cinnamon

Procedure
Preheat your oven to 350 degrees F. Wash and try your pumpkin. Cut a circular opening in the top just as you would start a jack-o-lantern. 


Scoop out all of the pumpkin insides with a spoon. Then rinse one more time - and dry - if you like.


Whisk together the coconut cream, eggs, sugar, lemongrass, salt and cinnamon. Place the pumpkin a rimmed baking dish; I usually use a pie pan. Pour the custard into your hollowed out pumpkin. 


Cover the pumpkin with foil and place in the oven for 90 minutes. Uncover and continue baking till the custard is puffed and firm to the touch. Mine took a total of 2 hours and 15 minutes.


Once it's done, allow your sankaya to cool a little bit before touching it. Slice into individual pieces and enjoy!

Check out all the kickoff #PumpkinWeek recipes!

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Comments

  1. Liz That Skinny Chick Can BakeOctober 20, 2014 at 5:18 AM

    What a fabulous pumpkin recipe...the presentation is amazing!

    ReplyDelete
  2. RebekahOctober 20, 2014 at 6:10 AM

    That is SO amazing that you baked it in the pumpkin - how gorgeous!!

    ReplyDelete
  3. LoveandConfectionsOctober 20, 2014 at 6:27 AM

    That is so cool. I have never heard of Sankaya before. Love that it was baked in the pumpkin. Thanks for joining this week!

    ReplyDelete
  4. A Day in the Life on the FarmOctober 20, 2014 at 6:28 AM

    Well you did it again Camilla and showed us all up. What a fantastic recipe to start off Pumpkin week!!!

    ReplyDelete
  5. UnknownOctober 20, 2014 at 5:08 PM

    Oh my that looks absolutely amazing, Camilla. ~ Bea @ The Not So Cheesy Kitchen

    ReplyDelete
  6. ErinOctober 20, 2014 at 7:15 PM

    Baked IN the pumpkin!? How freaking cool is this.

    ReplyDelete
  7. Life Tastes GoodOctober 21, 2014 at 7:10 AM

    Wow! What a beautiful dish baked in the pumpkin like that! Looks amazing!

    ReplyDelete
  8. Kristin @ Dizzy Busy and Hungry!October 21, 2014 at 12:31 PM

    Neat! I have never tried anything like this. It looks awesome!

    ReplyDelete
  9. Bubbe BitesOctober 21, 2014 at 3:52 PM

    This looks wonderful. My mouth is watering.

    ReplyDelete

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