Libya

LIBYA: Pumpkin and Bechamel Pudding قرعة بالبشامل

A bit of me me wants to say that pumpkin is a savoury food, but at this time of year pumpkin pie is everywhere. This is a gorgeous “old fashioned” dessert — blissfully comforting. The sweet bechamel reminds me of English custard. So simple and so lovely…I recommend highly ❤️

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INGREDIENTS:

1/2 kilo pumpkin
100g butter (melted)
100g flour
2 cups sugar
2 cups milk
2 teaspoons vanilla sugar or 1 teaspoon vanilla essence
Stick of cinnamon (optional)
2 eggs

DIRECTIONS:

Cut pumpkin into squares and place in a pan with 1 cup of sugar and just enough water to cover, and the cinnamon stick if using. Cook on low heat until pumpkin is tender.

Remove the pumpkin, leaving about 2 cups of liquid in the pan. 

Add the flour to the liquid.

Add 1 cup of sugar and 2 cups of milk while whisking.

Add the eggs and the vanilla and stir until smooth.

To inrtensify the sweet bechamel’s pumpkin flavor, add a few pieces of pumpkin and mash. Pour in the melted butter and give one final stir.

Mash the rest of the pumpkin squares with a fork roughly.

Spread less than a third of the pumpkin bechamel in an oven-proof dish, add mashed pumpkin on top, and then cover with the rest of the pumpkin bechamel. 

Place in the oven until surface becomes golden. Serve hot or cold.