Vegan Mofo #8: Egyptian Pumpkin Pie with Almond Creme Bechamel

Yep, I’ve jumped on the bandwagon.

I just couldn’t stand by while the fall induced pumpkin mania swept through the blogosphere.

And since I was feeling a little homesick this weekend, I tried my hand at another Egyptian favourite, Kar’ Assaly (read: pumpkin pie).

Kar’ Assaly doesnt really fit the traditional western bill of pie. It consists of cooked pumpkin mixed with copious amounts of sugar, butter, nuts and raisins and topped with bechamel and/or breadcrumbs.Sounds pretty good, no?

Trust me, this version is better.

 

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Egyptian Pumpkin Pie with Almond Creme Bechamel

Serves 4

• 1 1/2 cups cooked pumpkin
• 3/4 cup chopped nuts (almonds, walnuts and hazelnuts work well)
• 1/4 cup raisins
• 1-2 tsp cinnamona, dash of nutmeg
• 1 tbsp Agave syrup
• 1 tbsp coconut oil
• 1/2 cup unsweetened almond milk
• 1/2 natural vanilla essence
• 2 tbsp flour or corn flour (if you want this to be GF)

1. Mix the chopped nuts, raisins cinnamon, nutmeg and agave together to make the filling.
2. To make the almond creme bechamel, dissolve the flour into the almond milk and add the vanilla essence in a pan. Bring to the boil and stir continuously until it thickens – add more almond milk or some water if too thick.
3.  Grease a baking dish with coconut oil and layer half the pumpkin mix on the bottom, cover with the nut mixture, and add the rest of the pumpkin on top.

 

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Depending on how big of a portion you’re making, you could have several alternating layers. Add the almond creme bechamel on top, and bake at 220 C for about 15 minutes or until golden brown, like so.

Served with a healthy sprinkle of cinnamon and some real maple syrup, because I was feeling indulgent.

Pumpkin + cinnamon + almond creme = win.

Have I mentioned it’s also sugar, dairy, soy and gluten free? Now how’s that for a healthy dessert.

What pumpkin inspired recipe has caught your eye this year?

Favourite way to eat pumpkins?

This is definitely one of mine.