A crust-less pie that combines the sweetness, earthy aroma of the pumpkin along with the gooey of a béchamel sauce and lots of nuts in between.
I know it is not the season of pumpkins, and while everyone is posting recipes about some sort of cookies, I post about pumpkins !!! this is just how I like it sometimes, not going with the flow :).
I’ve posted about this recipe before and was hoping to make a video for it so you can see in details, I always feel videos or detailed photos are a must in any recipe before I dare to try it.
Then again may be you have some pumpkins waiting there alone in your kitchen, dying and need a new life. If this is your case these days then this Egyptian pumpkin crust-less pie comes handy and does not require things that are not already in your pantry .
This recipe is best made with fresh pumpkins as we will cook them on stove top and get the juice to make the bechamel, so this is really a crucial point in terms of taste. Of course you can use canned puree but it will not be as tasty.
I’ve made this recipe several time and it was always a hit, feel free to adjust the sugar content according to your liking, I always have sweet tooth guests so I use extra. For nut allergy, I’ve made a version of this skipping the nut layer and just adding some dried cranberries or raisins, and it still tasted wonderful.
Now, I ‘ll leave you with the recipe and I hope you’ll get the chance to try this Egyptian version of pumpkin pies ;), and as always …. Enjoy!!
- 2 lbs fresh pumpkin peeled and diced.
- 2 cups of granulated sugar- more or less to your taste.
- A pinch of both cinnamon and vanilla.
- Raisins and nuts for filling.
- 4 Tbs of flour.
- 4 Tbs of unsalted butter.
- 1 cup of milk
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In a large pot over medium heat, add the pumpkins along with the 1 1/2 cups of sugar and a pinch of vanilla, bring to a boil stirring occasionally.
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When the pumpkin pieces are soft, you'll notice the juices of the pumpkin at the bottom of your pot. Strain the pumpkins keeping the juices as we'll need it to make the bechamel sauce.
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In a sauce pan over medium heat, melt the butter then add the flour stir until golden, add pumpkin juice and milk stirring vigorously, add the remaining half cup of sugar and a pinch of cinnamon,. Stir to combine, bring to a boil and reduce heat until thickened.
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In an oven dish cover the bottom with two spoonfuls of bَechamel then add half of the pumpkin cubes – you can mash them a bit, I like it as is – cover with a layer of nuts and raisins then the other half of pumpkin cubes and finally add the rest of the bَechamel on top.
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Place the dish in a 350F preheated oven for almost 40 minutes or until top is golden brown.
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Let it cool, serve and Enjoy !!.
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I love this recipe and I’d prefer this over cookies any day of the week!
Hi Maureen, this is a really nice recipe yet I do not make it much 🙁 although this can be enjoyed year round. Thanks for the comment.
I love pumpkin all year round—and your pie looks wonderful!
This is indeed a very tasty recipe, I hope you have the chance to try it. Thanks
I don’t know about the rest of the world but I’m really into pumpkins at the moment! This sounds delightful 😀
Really good point that fresh pumpkin is best for this recipe. We use canned quite a bit (we eat pumpkin throughout the year), but also fresh. This looks amazing — thanks.
I am not familiar with your pumpkin dish, but as I was poking around your site I did recognize Ghorayeba. I did not remember the name of the cookies, but we had a client that used to bring us boxes of these cookies. Yummy.
Egyptian pumpkin pie sounds quite unique! It looks delicious, I’m sure it tastes just as good as it looks!
What an interesting pumpkin recipe, sweet with a special bَechamel! no pumpkin but I do have a hubbard squash at home waiting for a recipe, this could be it!
This sounds really good and I’ve not tried anything similar to it before.
Whoa… What a beautiful, scrumptious treat.