Egyptian Pumpkin Pie

Looking for something a little different for Thanksgiving? Kar Assaly is a classic Egyptian dessert of spiced winter squash, topped with nuts, raisins, and coconut, and then covered with a bechamel sauce. While it’s called “pumpkin pie,” it’s really neither, as it lacks the crust of a pie and can be made with any sweet winter squash, not just pumpkin. But it can easily take the place of pumpkin pie in your holiday meal.

• Abby Schweber

Ingredients

Pumpkin Layer

• 1 medium sugar pumpkin* or butternut squash*, or 1 large kabocha

• 1 cup of sugar for every 2 lbs. of pumpkin (3/4 cup if you like your desserts less sweet)

• 1 tsp. pumpkin pie spice OR:

  • ¾ tsp. ground cinnamon

  • 1/8 tsp. ground cloves

  • 1/8 tsp. ground nutmeg

Bechamel Layer

• 1.5 cups milk

• 2 Tbs. flour

• 2 Tbs. butter

• 1 tsp. vanilla extract.

Filling Layer:

• ½ cup raisins

• ½ cup chopped or slivered almonds

• 1/3 cup shredded, unsweetened coconut

  *These ingredients can be found at the Harrisonburg Farmers Market

Method

1. Preheat oven to 375 degrees.

2. Peel and cube the pumpkin or other winter squash (let’s just call it pumpkin). Place in a heavy pot with just enough water to cover. When it comes to a boil, let it cook for 5 minutes, then strain, reserving the pumpkin water.

3. Return the pumpkin to the pot along with the sugar and spices. Cook on medium low, stirring occasionally, until tender. Mash with a potato masher.

4. Melt butter in a small pan over medium heat. Add the flour and let it cook, stirring constantly, for a minute. Slowly add the milk, stirring regularly, until it thickens. Stir in ½ cup of pumpkin water and vanilla. If it’s too thick, add more pumpkin water. The sauce should coat the back of a spoon and leave a clean line if you swipe it with a finger.

5. Mix almonds, raisins, and coconut. (For extra flavor, you can toast the nuts and coconut)

6. Spread the pumpkin in a 9”x9” greased baking dish. Top with nut mix, then cover with the bechamel. Bake until lightly browned on top, about 20 minutes.

7. Serve warm, room temperature, or cold, it’s delicious at any temp!