Pumpkin Rugelach with Sage and Walnuts










Pumpkin Rugelach with Sage and Walnuts (Vegetarian)


Pumpkin Dessert with Coconut Filling

Pumpkin with Coconut Filling  (Adapted from Sangkhaya Phak Thong)

(Adapted from Sangkhaya Phak Thong)

Pumpkin Dessert with Coconut Filling

The recipe on everycakeyoubake.blogspot.com is in Polish, so here I will translate it for you:

  • 1 small pumpkin
  • 150 ml of coconut milk
  • 1/3 cup sugar
  • 4 eggs

Remove innards from pumpkin. Whisk eggs into heated coconut milk (“slightly heated,” just barely steaming) with a pinch of salt and all the sugar.

Pour milk mixture into the pumpkin. Tightly wrap the pumpkin in aluminum foil. Steam the pumpkin over water at medium heat for about 20 minutes, until the pumpkin is soft to the touch (poke it – not with your finger! – to check).

Refrigerate the pumpkin until it is thoroughly chilled, preferably overnight. Serve with fresh fruit or jam.