Kar Assaly - Egyptian Pumpkin Pie
It's Sunday Funday time, and this recipe is so much fun! I'll confess I've wanted to make this one for years and just not made the time for it But this year was the time to change that! It's such a fun way to use this seasons most famous vegetable. This dish is spiced, and warming, and decadent while staying much lighter than most pumpkin desserts. Also, I think it's really cute in the individual dishes with the vanilla flecked sauce on top. This recipe is an Egyptian dish. It's origins are unknown but it's a staple in Egypt enjoyed in the fall.
So lets talk about what this actually is. This is squash that is stewed in sugar and it's own juices. It's stewed so it stays tender, but the lack of other liquid means it doesn't get watery. After stewing it's mashed, some, so it's not exactly solid but it's also not a puree like from a can. It's spices, and the cardamom makes it different than a typical American pumpkin spice. Plus it has raisins and coconut. And THEN, for even more deliciousness, it's topped with a lightly sweetened béchamel sauce and baked until it's set. You will love it, I promise. It's a dessert, but I thought it also made a great breakfast the next day.
- Acorn Squash and Apple Soup from A Day in the Life on the Farm
- Butternut Squash Latkes from Palatable Pastime
- Kar Assaly - Egyptian Pumpkin Pie from Pandemonium Noshery
- Red Pumpkin Chutney/Poonsanikai Chutney from Sneha's Recipe
- Stuffed Gem Squash from Food Lust People Love
- Winter Squash, Ginger, & Chicken Stir Fry from Amy’s Cooking Adventures
3/4 c. sugar