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Home » Egyptian Recipes

Pumpkin béchamel pie- revisited

Published: Dec 8, 2015 · Modified: Dec 15, 2022 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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A crust-less Pumpkin pie with bechamel from the Egyptian cuisine.
Total time 1 hour 20 minutes
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A crust-less pie that combines the sweetness, earthy aroma of the pumpkin along with the creaminess of a béchamel sauce and lots of nuts in between.

Egyptian Pumpkin bechamel pie

Egyptian pumpkin bechamel

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!!

Egyptian Pumpkin Bechamel

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

A servng spoon scooping pumpkin pie out of baking dish.

Pumpkin bechamel pie

A crust-less Pumpkin pie with bechamel from the Egyptian cuisine.
4.88 from 8 votes
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Course: Dessert
Cuisine: Egyptian
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 9 servings
Author: Amira

Ingredients

  • 2 lbs fresh pumpkin peeled and diced. Note1
  • 2 cups of granulated sugar, divided. Note2
  • A pinch of both cinnamon and vanilla.
  • 1 cup Raisins and nuts for filling.

For the bَechamel you will need

  • 4 Tbs of flour.
  • 4 Tbs of unsalted butter.
  • 1 cup of milk

Instructions

  • In a large pot over medium heat, add the pumpkins along with the 1 ½ cups of sugar and a pinch of vanilla, bring to a boil stirring occasionally.
  • 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.
  • 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.
  • In a 9x9 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.
  • Place the dish in a 350F preheated oven for almost 40 minutes or until top is golden brown.
  • Let it cool, serve and Enjoy !!.

Notes

Note1: You can use butternut squash as well.
Note2: I used to put 2 cups of sugar in this recipe but now I am putting 1 ½ and I feel I can go down to 1 ¼ so it is totally up to you.
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

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Comments

  1. Neva

    December 31, 2022 at 6:48 pm

    5 stars
    I made this again, this time using pie pumpkin. It was delicious, but what an ordeal to get the flesh out. Do you have a hack for that?

    Reply
  2. Neva

    November 06, 2022 at 10:35 pm

    5 stars
    Thank you thank you thank you for sharing this recipe! I had this in Aswan last year and have been searching for the recipe.
    There are no pumpkins left in my market so butternut squash had to do. I reduced the sugar as you suggested to 1 ¼ cups but will decrease it even further next time.

    Reply
    • Amira

      November 08, 2022 at 9:42 am

      So glad you liked it Neva. I'm used to it super sweet, but now after reaching this age I need to reduce the sugar :). Thanks

      Reply
      • Neva

        November 09, 2022 at 3:33 pm

        My butternut squash produced 1 cup of juice. I used all of it but am wondering if I overdid it.

        Reply
  3. Kiki

    November 17, 2019 at 11:11 am

    Can you make this recipe ahead of time and freeze it?

    Reply
    • Amira

      November 20, 2019 at 8:34 pm

      Kiki, I haven't done that before but judging from the components and that I have successfully tried freezing the pasta with bechamel I can safely say yes :).

      Reply
  4. nermin Jacob

    October 28, 2019 at 7:42 am

    I have extra juice from the pumpkin. What can I make with it?

    Reply
    • Amira

      October 30, 2019 at 10:32 pm

      How about making a pumpkin tiramisu with it.. seriously instead of soaking the lady fingers with coffee you can try pumpkin juice. I will try to think of other uses for you.

      Reply
      • Kirke Wolfe

        February 16, 2020 at 3:40 pm

        4 stars
        Thanks, Amira, for steering me to this recipe. I made it yesterday for our Egyptian potluck, before going to see the Egyptian film "Photocopy" at the Cascade Festival of African Films in Portland, OR. We enjoyed the blend of flavors and textures. I used a bee crossed Sweetmeat x Buttercup Squash from my garden, which inherits sweet, dense orange flesh from both parents. The pie came out plenty sweet for our taste with only a cup of sugar total. I'll try 3/4 cup if I make it again. I was surprised to be able to cook the squash in its own juices on the stove top, having always relied on baking or steaming before. By the time the squash was soft, there were no juices left, which may be why the Bechamel - my first attempt in many years - came out rather thick and hard to spread on the soft surface of the squash. The dessert made a nice transition to the sweet, nourishing human story of the film, which I highly recommend.

        Reply
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I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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