|Small sugar or pie pumpkins (4-5 lb)||3|
|Chopped candied ginger||3/4 cup|
|Dried cranberries (optional)||3/4 cup|
|Thai Kitchen Coconut Milk||6 cups|
|Whole milk||3 cups|
|Heavy creams||3 cups|
|Large egg yolks||6|
|Club House Allspice, Ground||1 1/2 tsp|
|Club House Cardamom, Ground Decorticated||1 1/2 tsp|
Preheat oven to 350°F (175°C). Cut off top of pumpkins with sharp knife, reserving tops. Clean out the inside of the pumpkins with large spoon, removing all seeds and stringy bits. Place pumpkins in baking pans with pumpkin tops beside them.
In a large pot over medium heat, bring coconut milk, milk and cream to simmer. In a large bowl, beat eggs, egg yolks and sugar with electric mixer until fine yellow ribbons form. Stir in allspice, cardamom and salt. Gradually add coconut milk mixture, ginger and cranberries, stirring constantly. Divide custard between pumpkin shells. Add 1-inch (2.5 cm) of warm water to baking pans.
Bake 1 ½ hours, checking custards periodically after 1 hour. Custard is done when knife inserted in centre comes out clean.
Serve warm, scooping custard out along with bits of pumpkin. It also makes an appealing cold presentation. Allow pumpkins to cool completely. Refrigerate until ready to serve. Slice into wedges to serve.