Egyptian pumpkin pie ( Kar' Assaly) / Egipatska pita sa bundevom - perfect recipe

semolina

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative with fewer calories.

Preheat the oven to 350°F (175°C).

In a large bowl, combine pumpkin puree, semolina, and sugar until smooth.

Add eggs one at a time, mixing well after each addition.

Melt butter and mix in with the pumpkin mixture.

Stir in milk, baking powder, vanilla extract, cinnamon, nutmeg, and salt until fully combined.

Pour the mixture into a greased baking dish.

Bake for 45-50 minutes, or until the top is golden and a toothpick comes out clean.

While baking, prepare the syrup by simmering sugar, lemon juice, and water until thickened.

Remove the pie from the oven and immediately pour the syrup over it.

Let it cool for at least 30 minutes before serving.

Garnish with almonds and orange zest before serving.

Cooking Techniques

Spice Level:

Allergens