THAI PUMPKIN WITH COCONUT CUSTARD      Servings: 3-4

1   9 in.     pumpkin                  1 1/4 c.  coconut milk
3             eggs, beaten             1/2 c.    brown sugar
1/8 tsp.      salt

    Cut top off pumpkin, remove seeds and pith.  Mix coconut milk, eggs,
sugar and salt very well.  Pour mixture through a sieve into prepared
pumpkin shell.  Steam or bake: if steamed, put in a steamer over gently
boiling water for about 30 minutes or until custard is firm;  if baked,
put in a pan, and put that pan in a larger pan of boiling hot water, bake
at 325F for 30-40 minutes or until custard is firm.  Chill.

Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School