Pumpkin with Bechamel recipe

Highly recommended 🙂

Serves 6

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
  • Cut pumpkin into squares and place in a pan with 1 cup of sugar and just enough water to cover. Some people like to add a stick of cinnamon for flavor. 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 intensify 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.

Source (lovely blog with beautiful pictures) : http://libyanfood.blogspot.com/2011/01/pumpkin-pie-with-bechamel.html








Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s