Kar’ Assaly (Egyptian pumpkin pie)

Ingredients:

1. Pumpkin peeled and diced

2. Sugar 100g (divided)

3. Raisins 20g

4. Cashew 10g (chopped)

5. Walnut 20g (chopped)

6. Vanilla extract 1tsp

7. Milk 100ml

8. Plain flour 2tbsp

9. Unsalted butter 2tbsp

10. Cinnamon powder ¼ tsp

11. Pumpkin juice 80ml

Method:

Place the pumpkin, vanilla extract and 75g of sugar in a saucepan. Place the saucepan in a medium heat. Mix everything well and cover and let it cook until pumpkins become soft (about 20 minutes). Stir 1-2 times in between. It will release the juice at the bottom of sauce pan. Strain or scoop out the juice and reserve for later. Cook pumpkin until all the remaining liquid dries out. Lightly mash with the back of fork.

For making bechamel sauce place a pan in a medium heat. Melt butter and add the flour. Stir until the colour becomes light brown. Add half milk and stir well so that no lumps are formed. Add half of pumpkin juice stir, add cinnamon powder remaining milk and 25g sugar and stir well. Add remaining pumpkin juice and stir bring to boil and cook until it becomes thick.

Take 5-inch square baking dish. Spread 3 tbsp of bechamel sauce and mashed pumpkin over it. Spread the chopped nuts and raisins over it and remaining

bechamel sauce over it. Bake in pre-heated oven at 175C/350F for 35-40 minutes or until the top becomes golden brown. Kar’ Assaly is ready.

Enjoy hot or cold!