Thai Stewed Pumpkin Dessert

Thank you for sharing!

Last Updated on December 16, 2020 by Chef Mireille

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



Pumpkin 4 -edit

This is such a luscious dessert!

Pumpkin 1 -edit

Thai Stewed Pumpkin Dessert #vegan
Print Recipe Pin it for later!
No ratings yet

Thai Stewed Pumpkin Dessert

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



  • 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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

The nutty flavor developed from the toasted pumpkin seeds really add another element of flavor to this delicious dessert. Great dessert option for Vegans!

See also  Paneer Payasam - Indian Cheese Pudding

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


Thank you for sharing!

About Chef Mireille

Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions


  1. Pavani N

    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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.