Egyptian Pumpkin Pie (A.K.A Kar Assaly) – a delicious recipe with fresh pumpkin, sugar, butter, flour, milk, raisins. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel crust from pumpkin. Cut pumpkin into large cubed pieces. Place the pumpkin pieces in a large deep pot. Then Add sugar and couple tablespoons of water and heat over low heat until tender.
2
Remove pumpkin pieces from pot and reserve sugar and liquid left in the pot. Mash pumpkin well and spread into a baking dish.( you can use a samll pyrax dish, like a lasagna tray) Sprinkle raisins and nuts on top.
3
In a medium saucepan, melt butter over medium heat. Add flour and stir until smooth. Add milk whisking frequently to avoid any clumps.
4
Add reserved sugar liquid from boiling the pumpkin and bring to boil (you may want to add some sugar here if you find cream sauce not as sweet as you like).Pour sweet bechamel sauce over mashed pumpkin.
5
Heat oven to 200u00b0C Bake dish for 30-40 minutes until surface becomes golden.
6
Serve hot.
821
kcal
Calories
13
g
Fat
171
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 cups fresh pumpkin, 3 cups sugar, 2 tablespoons butter, 3 tablespoons flour, and more.
Yes, Egyptian Pumpkin Pie (A.K.A Kar Assaly) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
