Uploaded October 2020 | Updated September 2026, 1 week ago
We're making an Autumn Classic desert from Egypt, sweet Pumpkin and Bechamel Casserole.
Pieces of soft and tender pumpkin are covered in a sweet vanilla bean bechamel and baked to perfection, it's the perfect dessert to serve hot or cold, and is a great alternative to pumpkin pie.
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➥ Support my work on Patreon patreon.com/MiddleEats
➥ Instagram instagram.com/itsmiddleeats
➥ Facebook facebook.com/MiddleEatsyt
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
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00:00 Intro
00:50 How to break down a pumpkin
02:45 Macerating the pumpkin pieces
04:50 Cooking the pumpkin
05:59 Making the sweet bechamel
07:23 Final Assembly & Cooking
08:30 Presentation & serving
09:27 Taste test & review
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Ingredients:
2 - 2.5kg (4.5 - 5.5lb) Pumpkin, should weigh about 1.6 - 2kg (3.5 - 4.5lb) once peeled
400 - 500g (14 - 17.5oz) Sugar
100g (10 Tbsp) All Purpose Flour
135g (10 Tbsp) Butter
400ml (13.2 fl oz) Whole Cream Milk
200ml (6.6 fl oz) Heavy Cream (or double cream)
500ml (16.5 fl oz) Pumpkin liquid (this will come out of macerating the pumpkin
1 Vanilla bean (or substitute with 2 teaspoons vanillin or vanilla extract)
To macerate the Pumpkin:
Peel and de-core your pumpkin and cut into bite sized pieces about 2.5cm * 2.5cm (1 in * 1 in)
Weigh your pumpkin pieces and calculate 1/4 of the weight, that's how much sugar you will need
Add the sugar to the pumpkin in a bowl and toss well to ensure they are evenly coated
Leave the pumpkin overnight so the sugar can draw out the liquid from the pieces
To cook the Pumpkin:
Add the pumpkin pieces and their liquid into a large pot
Deseed your vanilla bean and add the empty shell to the pot as well
Place the pot on medium high heat and bring up to a simmer
Cook for about 10-15 minutes until the pumpkin pieces are fork tender, do not overcook them till they get mushy
Strain them using a colander and reserve 500ml of their liquid
To cook the bechamel:
Melt the butter in the same pot that you cooked the pumpkin in
Once fully melted, toss in the flour and mix to combine
Cook the flour and butter together for 3-4 minutes until it forms a liquid and saucy consistency
Pour in a small amount of your milk (about 1/8) of the total amount and mix it into the flour, it will seize up and form a dough
Once the milk is fully incorporated, add a 1/4 of the remaining milk to the bechamel and work it in
Next add a 1/4 of the measured out Pumpkin syrup (if your syrup is less than 500ml, then just increase the milk to the remaining amount) and mix in well until it has been fully mixed in
Continue alternating between the milk and pumpkin syrup until both have finished and a custardy bechamel has formed
Pour in the cream and combine it well with the bechamel until smooth and creamy
Add the vanilla seeds and mix in well
To assemble:
Place your drained pumpkin pieces in the bottom of a deep baking dish in a single even layer
Smooth the top of the pumpkin then top it with the bechamel you made
Use a spatula to flatten the top layer and smoothen it out
Bake in a 180c (350f) oven for 45 - 60 minutes until golden brown on top
Remove and let it cool for a minimum of 30 minutes before serving
We're making an Autumn Classic desert from Egypt, sweet Pumpkin and Bechamel Casserole.
Pieces of soft and tender pumpkin are covered in a sweet vanilla bean bechamel and baked to perfection, it's the perfect dessert to serve hot or cold, and is a great alternative to pumpkin pie.
----
➥ Support my work on Patreon patreon.com/MiddleEats
➥ Instagram instagram.com/itsmiddleeats
➥ Facebook facebook.com/MiddleEatsyt
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
----
00:00 Intro
00:50 How to break down a pumpkin
02:45 Macerating the pumpkin pieces
04:50 Cooking the pumpkin
05:59 Making the sweet bechamel
07:23 Final Assembly & Cooking
08:30 Presentation & serving
09:27 Taste test & review
----
Ingredients:
2 - 2.5kg (4.5 - 5.5lb) Pumpkin, should weigh about 1.6 - 2kg (3.5 - 4.5lb) once peeled
400 - 500g (14 - 17.5oz) Sugar
100g (10 Tbsp) All Purpose Flour
135g (10 Tbsp) Butter
400ml (13.2 fl oz) Whole Cream Milk
200ml (6.6 fl oz) Heavy Cream (or double cream)
500ml (16.5 fl oz) Pumpkin liquid (this will come out of macerating the pumpkin
1 Vanilla bean (or substitute with 2 teaspoons vanillin or vanilla extract)
To macerate the Pumpkin:
Peel and de-core your pumpkin and cut into bite sized pieces about 2.5cm * 2.5cm (1 in * 1 in)
Weigh your pumpkin pieces and calculate 1/4 of the weight, that's how much sugar you will need
Add the sugar to the pumpkin in a bowl and toss well to ensure they are evenly coated
Leave the pumpkin overnight so the sugar can draw out the liquid from the pieces
To cook the Pumpkin:
Add the pumpkin pieces and their liquid into a large pot
Deseed your vanilla bean and add the empty shell to the pot as well
Place the pot on medium high heat and bring up to a simmer
Cook for about 10-15 minutes until the pumpkin pieces are fork tender, do not overcook them till they get mushy
Strain them using a colander and reserve 500ml of their liquid
To cook the bechamel:
Melt the butter in the same pot that you cooked the pumpkin in
Once fully melted, toss in the flour and mix to combine
Cook the flour and butter together for 3-4 minutes until it forms a liquid and saucy consistency
Pour in a small amount of your milk (about 1/8) of the total amount and mix it into the flour, it will seize up and form a dough
Once the milk is fully incorporated, add a 1/4 of the remaining milk to the bechamel and work it in
Next add a 1/4 of the measured out Pumpkin syrup (if your syrup is less than 500ml, then just increase the milk to the remaining amount) and mix in well until it has been fully mixed in
Continue alternating between the milk and pumpkin syrup until both have finished and a custardy bechamel has formed
Pour in the cream and combine it well with the bechamel until smooth and creamy
Add the vanilla seeds and mix in well
To assemble:
Place your drained pumpkin pieces in the bottom of a deep baking dish in a single even layer
Smooth the top of the pumpkin then top it with the bechamel you made
Use a spatula to flatten the top layer and smoothen it out
Bake in a 180c (350f) oven for 45 - 60 minutes until golden brown on top
Remove and let it cool for a minimum of 30 minutes before serving
