https://hot-thai-kitchen.com/custard-in-a-pumpkin/
One of the most nostalgic desserts for me is faktong sankaya. After coming to Canada and learning about pumpkin pie, I started looking at faktong sangkaya as a “deconstructed pumpkin pie” or a “crustless pumpkin pie,” making it gluten friendly!
🍮Yes, you can BAKE it. On the recipe post I’ve shared baking instructions, credit to my friend @thewayofkueh who developed it for his first book Nerdbaker.
🍁If you want to keep traditional pumpkin pie flavours you can replace the pandan with pumpkin pie spices, and use evaporated milk instead of coconut milk.