Directions:

1. Set up a steamer. Bring water to a full boil while you prepare the pumpkins and custard.
2. Cut the tops off small pumpkins and clean out seeds and stringy centers. Wipe clean.
3. Whisk the eggs until well blended. Gently whisk in the coconut milk, sugar, and salt.
4. Place the pumpkins on the steamer rack, fitting the tops around them for support. Carefully ladle custard into pumpkins, leaving about 1/2 inch head space. The coconut custard will expand as it cooks. If you have any leftover custard, you can steam it in a heat-proof bowl along with the pumpkins.
5. Cover steamer and steam 30 to 40 minutes, depending on the size of your pumpkins. When done, the coconut custard should be set, and a knife inserted into the custard should come out clean.

Serve warm or chilled.

*** Try using various types of squash. I love this with acorn squash!