Luscious Sweet Pumpkin Casserole - A classic Egyptian Autumn dessert

By Middle Eats · 90 min

Ingredients

Instructions

1. Peel and de-seed the pumpkin, then cut it into 2.5 cm pieces. Weigh the pieces and measure out 1/4 of their weight in sugar. Toss the pumpkin with the sugar and leave overnight so it releases its liquid.
2. Put the pumpkin and its liquid into a large pot with the emptied vanilla bean pod. Bring to a simmer over medium-high heat and cook 10 to 15 minutes, until fork-tender but not mushy. Drain in a colander, reserving 500 ml of the liquid.
3. Melt the butter in the same pot. Add the flour and cook 3 to 4 minutes until it forms a smooth, saucy paste.
4. Add about 1/8 of the milk and work it in; the mixture will seize into a dough. Once that milk is absorbed, add 1/4 of the remaining milk and mix until absorbed. Then add 1/4 of the reserved pumpkin liquid and mix until absorbed. Keep alternating milk and pumpkin liquid until both are used up and a custardy sauce forms.
5. Stir in the cream until smooth, then mix in the vanilla seeds.
6. Spread the drained pumpkin in a single layer in a deep baking dish. Smooth the bechamel over the top and flatten it with a spatula.
7. Bake at 180°C (350°F) for 45 to 60 minutes, until golden brown on top. Let cool at least 30 minutes before serving.

Summarized from Middle Eats's video. Watch it for the details.

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