Vegan Mofo #8: Egyptian Pumpkin Pie with Almond Creme Bechamel
| October 10, 2011 | Posted by Nada under Recipes |
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.
Egyptian Pumpkin Pie with Almond Creme Bechamel
Serves 4
- 1 1/2 cups cooked, pureed pumpkin
- 3/4 cup mixed chopped nuts (I use almonds, hazelnuts and walnuts)
- 1/4 cup raisins
- 1-2 tsp cinnamon
- A pinch of nutmeg
- 1 tbsp agave syrup
- 1 tbsp coconut oil
- 1/2 cup unsweetened almond milk
- 1/2 tsp natural vanilla extract
- 2 tsp plain flour or corn flour (for a GF option)
- This step is optional: lightly toast the nuts in a pan on medium heat until just golden.
- Mix the chopped nuts, raisins cinnamon, nutmeg and agave together to make the filling.
- To make the almond creme bechamel, whisk 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.
- 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.
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 refined 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. 
Hi Nada! Thanks for stopping by my blog and leading me to yours! This recipe (along with your others) looks outstanding! Middle eastern cuisine is one of my very favorites, so I’m excited to see what else you’ve got cooking! Putting you in my reader, stat!
Thanks, Jenn! Look forward to hearing more from you
That looks SO good! Yum. My favorite way to eat pumpkin – gosh, I don’t even know..I guess baked goodies of some kind!
Wow, this looks really good!
Well, I was caught by a pumpkin-carrot bread recipe, that I veganized and made gluten free, and will share today–I’m a sucker for anything carrot–but this recipe of yours is the most enticing to me of all the pumpkin goodies I’ve seen this time around–looks like a taste of home.
It definitely is a taste of home – I can’t wait for my mom to visit so I can make this for her! I think (well, I hope) she’ll be pleasantly surprised at how much better it tastes than the “real” thing.
Wow this looks stunning… and tasty too
Favorite way to enjoy pumpkin? Gosh I don’t even know! Perhaps in oatmeal? or pie!!
Pumpkin cinnamon oats are SO good!
Must – not – lick – screen. OMGosh! That looks amazing!
Thanks!
[...] This is one of my new favorite blogs!! One Arab Vegan brings us a crazy good looking Egyptian Pumpkin Pie! [...]
This is SO delicious! I made it yesterday and its almost gone! Ill defintitely make this recipe again! Thanks
I’m so glad to hear you actually made and enjoyed it!
I just got done making this. I assumed that the recipe called for a teaspoon measurement for the vanilla essence – even if it called for a tablespoon measurement, I’m sure it would still be good. Anyway, I have nothing but a rave review for this! I kept thinking SURELY I wasn’t going to be thrilled with the recipe – since the pumpkin itself wasn’t sweetened, I figured the dish itself wouldn’t be sweet enough. It was perfectly sweetened by the agave in the nut mixture. I’m amazed at how healthy and delicious this is! It’s a wonderful take on pumpkin pie that will be at my Thanksgiving for years to come. Doughy pie crusts be damned! My omnivorous brother and his girlfriend agree!
I HAVE to try this! YUM! THANKS, Nada. <3
Wow this looks SO good! and I love that it’s not in traditional pie form. Thanks for the inspiration!
[...] I had to go back to my roots on this one and serve up some Egyptian pumpkin pie. [...]
This looks like an incredibly delicious meal! I’ve always loved bechamel sauce, but have never been able to perfect it, let alone innovate on it and make a vegan version. I can’t wait to try this and let you know how it goes
[...] I delivered on the first when I showed you guys how I like to make Egyptian Pumpkin Pie. [...]
what size pan would you recommend using? 8×8?