Libya- Pumpkin & Bechamel Pudding

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is lower in calories and provides a cheesy flavor.

Peel and cube the pumpkin, then place it in a large pot.

Add about 1 cup of sugar on top of the pumpkin.

Cover the pumpkin with enough water to boil.

Bring the pot to a boil and cook the pumpkin for about 10-15 minutes until soft.

Turn off the heat and use a hand blender to blend the pumpkin until smooth.

Add the remaining 2 cups of sugar to the blended pumpkin.

Mash a portion of the pumpkin to mix into the béchamel for richness.

Add 1 stick of butter to the mixture and stir.

Incorporate 2 eggs into the mixture while it is still on low heat, stirring until thickened.

Preheat the oven to 350°F (175°C).

In a baking dish, add a third of the mashed pumpkin as the base layer.

Pour the béchamel mixture over the pumpkin layer.

Add another layer of mashed pumpkin on top of the béchamel.

Top with the remaining béchamel mixture.

Bake in the oven at 350°F until the top starts to brown, approximately 20 minutes.

Let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens