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.

Egyptian Pumpkin Pie

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?

Egyptian Pumpkin Pie

Trust me, this version is better.

 

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.

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

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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. ;)

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