Coconut Custard Baked in a Pumpkin | Club House

Ingredients

• 1 small sugar or pie pumpkin (4 to 5 pounds)
• 2 cups (500 ml) Coconut Milk (thai kitch)
• 1 cup (250 ml) whole milk
• 1 cup (250 ml) heavy cream
• 3 large eggs
• 2 large egg yolks
• 1/3 cup (80 ml) sugar
• 1/2 tsp (2 ml) allspice ground (club house)
• 1/2 tsp (2 ml) cardamom ground (mccormick )
• 1/4 tsp (1 ml) salt
• 1/4 cup (125 ml) chopped candied ginger
• 1/4 cup (125 ml) dried cranberries (optional)