Deep Dish 'Pumpkin Pie' - The Best You'll Ever Make!

[@ahmedslama3412]

Salma is a nice add to the Chanel she brings joy and delight and that camera shyness is awesome waiting for a mixed recipe with you obi and salma as a host couple Almost forgot, this recipe is gonna be my thursday night dessert

[@lalababayaga]

"it's giving Millenial trying to be gen Z" LOL! I'm not a pumpkin person but that's such a pretty pie!!!

[@tt7762]

Salma is really awesome, where she has been all this time! Both of you are a bless! Stay safe, health and happy!!

[@MiddleEats]

I know right! She's a natural!

[@ivywells2909]

Salma is a delight! This recipe is such an interesting change from conventional American pumpkin pie. I can't get sweet pumpkin, wonder if a butternut squash would work.

[@davidb.brandon2552]

Most commercial pumpkin pie filling in America is actually squash; it should be fine I think?

[@FahadAyaz]

Bumpkin bie

[@منوعاتىمنوعاتى-ر8ي]

Yummy...well done Salma.

[@PersonManGuyDude]

I would try sweet potato before I tried butternut squash.

[@JosephKeenanisme]

Was thinking the same thing with other squash.

[@laurienicholas]

Love that you're evolving this channel with both of you on camera! You smashed it Salma

[@tt7762]

YES! FINALLY!! I'VE ALWAYS WANTED THE WHOLE WORLD TO TRY THIS RECIPE ESPECIALLY WE'RE IN THE PUMPKIN SEASON!! I WANTED EVERYONE TO ENJOY IT AS WE ENJOY IT, IT'S HEAVENLY DELICIOUS OH GOD! THANK YOU THABK YOU LOOOOADS!! لازم اعملها تاني الواحد يتدفى بيها في الشتا ده 😂❤❤

[@sasentaiko]

The pumpkin bechamel is so brilliant. Everything’s brilliant! Perfect for when you have no eggs… I think this will be pretty easily vegan-ifiable. Thanks so much for sharing your traditions with us. Mmmm now I crave pumpkin kibbeh too.

[@latias1236]

I want to try making a vegan version too!

[@ashleys637]

Salma! YES! Great to see u featured. This recipe looks great.

[@Justicehillmusic]

I’ve never seen a recipe quite like this. Wow

[@tomsparks6099]

I used a calabaza pumpkin. Peeling it is a BTCH, but is worth the work for authentic pumpkin pie flavor. I am so excited to have this as the go-to spectacular dessert. So earthy and rustic, yet elegant.

[@alandulusia]

@@tomsparks6099 roast first skin peels off

[@emanhamza8409]

Thank you so much! I had a pumpkin and as soon as I finished watching this video, I cut it up and mixed it with sugar and left it overnight. I just made the recipe today and my whole family enjoyed it so much! Thank you!

[@emanhamza8409]

And Mashallah Salma-great job explaining and presenting!

[@Xebelan]

pumpkin is one of my favorite flavors, so thank you! i will be so happy to try this recipe

[@definitelynotashark1799]

This looks amazing! We've got a pumpkin waiting to be pureed and frozen, I'll absolutely be making this.

[@Fudgeey]

She is a lovely host, very calming and warm presence. The pie came out beautifully.

[@chorisubi1828]

My sisters birthday is coming up, I cant wait to make this for her, she loves coconut + pumpking, so I think it’ll be perfect

[@aliciawingate5]

I made this and it was delicious!!!! My whole family loved it. Even my gourd hating father. ❤

[@spencer3432]

This looks amazing! Yummmm

[@abnormalusername]

I made this! I like it because the pumpkin/bechamel part was not too sweet but the sweet crust and topping balanced it out. I didn't have enough digestive biscuits so I used ~1/4 butter coconut butter crackers. I would recommend this; I liked this flavor crust. I had a problem with the bechamel. My bechamel was a lot runnier (though I did cut into it while it was still warm). I baked it for an extra ~20mins longer than the 40mins but it still was very jiggly and wet. Yours seemed to sink in when cooled but mine didn't really do that. I do have issues with my oven on timing, but it is strange for anything to take that much longer than a recipe. I'm not sure if I just need to bake it longer or cook it on the stove top longer.

[@RockfordPilates]

@@abnormalusername : I am baking this as I am writing and it has been in the oven for 70 minutes and the top is just beginning to brown. I will bake it until it looks like hers. She does say 30 min at 180*; I converted to 356* Fahrenheit and I am confident it will work but the time will be more like 90 minutes in the oven, and I’m concerned about the crust being overdone. All of that said: this looked like such a lovely and different interpretation of pumpkin “pie” for my American palette. I just had to try it and I’m glad I did it smells amazing and introduced me to new ways of using old ingredients and techniques. Fabulous! Thanks so much to the OP!!

[@thenoblerot]

This is my kind of dessert!!!! Mascerating the pumpkin for syrup is genius!

[@NtGism]

Well, we have a couple of pumpkin recipes in my household but this is soooooo interesting! To my Balkan mouth the Middle-Eastern cuisine is so appetizing

[@seeseesstopmotionstudio120]

The BEST pumpkin pie I or my family have ever had!!!❤❤❤

[@NTLuck]

Looks way too good. I remember my mother cooked me a similar pie made from sweet potatoes but without the bechamel sauce. You just gave me a great idea, thanks!

[@jmchau]

That is a beautiful dessert & Salma is such a good explainer.

[@laurenmanninen1718]

Just made this for my family with a couple of subs. Ran out of cinnamon so I added ginger, cardamom and nutmeg. Also I used a Japanese kabocha squash and sweet potato’s for the filling. Turned out delicious

[@ayoubrachidi2668]

The quality!!! You guys are killing it. The pie looks delicious too!

[@le2382]

Salma is awesome, loved watching her do the cooking this time around. And I love this version of Egyptian pumpkin bechamel.

[@A_T216]

Pumpkins are dirt cheap right now where I am, so I'm very excited to make this recipe. This looks great for a party.

[@AmyBalot]

Very nice looking! I can almost smell it through the screen! I have made pumpkin cheesecakes before but not something layered with pumpkin/bechamel like this, so I will try the Egyptian version for some family get togethers this year instead! I love pumpkin. I have been experimenting more with tahini sauces since I found this channel, also!

[@Marcos.Poules]

That's Fire Pumpkin Pie 🥧 😋 The Egyptian Way is a Classic During Winter in Egypt ☺️

[@marilynmalone6247]

That looks so delicious, thanks for sharing!

[@rosavito1]

Looks delish! Great variation on pumpkin pie!

[@savannah_matthews105]

Absolutely loved seeing Dr. Salma on the screen, she has great camera presence! Looking forward to seeing her in a lot more videos going ahead. :)

[@QuantumPolagnus]

I tried this recipe for Thanksgiving and it is so freaking good (even making it gluten free for my mother). I ended up with extra pumpkin syrup, so I'm going to try incorporating it into some ice cream and using the nutty topping with it.

[@manosmul6827]

Fantastic recipe, excellently presented :) Thank you.

[@Owskyw]

Love the recipe and love your hair 😍😍

[@lindseystein9676]

Walnuts in a pie crust is so delicious

[@JG_SmileSOBright]

This would be amazing w sweet potato. The chef has beautiful curls ❤

[@YouTubdotCub]

This looks INCREDIBLE, wow!

[@pqrstsma2011]

oh Salma's hosting the video today! she's pretty good at this! she could maybe alternate with Obi on random weeks and bring some variety to the channel

[@dakotapearl0]

Waaaahhhhh that looks amazing

[@MunaOron]

mashallah you guys are the cutest couple ☺️ may god always keep you for each other and bless you

[@caroczel]

This looks incredible❣️ TY for sharing your recipes 💖

[@CurliQueCowGrrrl]

That looks truly amazing!!

[@Rosette527]

This showed (1) sweet bechamel flavor ideas and (2) bechamel doesn't have to involve tempering eggs. I've only made bechamel a few times for a specific moussaka recipe. Thank you for a new way to try!

[@tktyga77]

Would be a good time to bring an autumn harvest to good use

[@hussamkamel4001]

Salma!! Best dessert chef! I loved the previous recipe and this looks even better!

[@MrsBrit1]

Pumpkin pie is one of my all time faves, but I am thoroughly intrigued by this take. A sweet bechamel?? Interesting!

[@alyhassabelnaby8239]

Nice one Salma, keep up the good work. تسلم ايدك 👏🏼

[@stantheoneandonly]

Oooh. I gotta try this one. Thank you!

[@sarahussein5608]

Celine and I are drooling 🤤

[@Hubajube]

Aha! Always looking for chances to sneak in something more interesting for Thanksgiving. Great presentation.

[@JosephKeenanisme]

I do have to try this, even when pumpkin is out of season would be worth a try with another squash or sweet potato.

[@sbaumgartner9848]

You both look amazing. I haven’t watched your channel for a while. I haven’t heard of this Egyptian recipe before.

[@tomchamberlain4329]

That looks so so so good

[@SewardWriter]

I need to see if my niece and great niece could eat this. They can't have American pumpkin pie due to egg allergies, and gluten free biccies are fairly easy to find. Thank you so much! I'll send them the recipe and see what they think. (Obvs, I need to make one for myself and Mom, too. 😁)

[@abdallahelsayed2062]

I gotta give this a try.. Thank you guys :)

[@elizabethanstuff4430]

So nice to see Salma! This looks amazing--a nice change for the US Thanksgiving.

[@WhiteCrownlessQueen]

Saved! Gonna try it later, looks fantastic

[@treggroderick7517]

One of my favorite things 😀

[@HeatherValentineMsFoodie]

HOW FUN!!!! Thank you so much 💝💝💝💝💝💝💝

[@CloudTribe]

You, this looks incredible!

[@Graemyr]

Omg Salma!!!! Great job hosting!

[@highseassailor]

Yum!!! I use a similar crust recipe for key lime pie.

[@sephestra.]

Oh my goodness! That sounds and looks amazing. This is definitely going to be our pumpkin dessert this year. Thank you! 🥧🤤

[@dgax65]

Very interesting. I've never seen anything like that before. I'd love to try making it.

[@Dionysia1]

looks good. I'm gonna try and make it vegan.

[@GOK_333]

I cant wait to try it. Thank you🎉🎉🎉🎉🎉❤❤❤

[@LectroBer]

This looks bangin'!

[@vampireadjacent]

i need to make this! i usually hate american style pumpkin pie but this looks like it has a variety of flavors and textures that i’ll like. the method for macerating the pumpkin is also really interesting, can this be applied to other desserts as well?

[@songbird666]

This looks absolutely delightful! When you put the full pie topped with the bechamel in, do you wait for it to cool first, or put it all in still warm from the topping cooking? If it does cool (such as if you're pretty slow in the kitchen like me...) Does that adjust the cook time?

[@MiddleEats]

It's fine either way, if it cools a skin will form. Just stir it all back together.

[@LadywatchingByrd]

You cut that pie and my eyes lit up 🤩

[@dizzydizzydaze]

HI SALMA!!!!!!!!!!!!

[@latias1236]

It looks delicious! I'd love to make this but I don't have a springform pan. Is there a substitute pan I could use instead? We have quiche pans, pie pans, square and rectangular glass pans...

[@andrew_ray]

You could use any tall round pan, but it will be harder to get the first slice out. A pie pan or quiche pan might be too low.

[@latias1236]

@andrew_ray Phooey, we don't have anything like that. 😔

[@andrew_ray]

@@latias1236 If you're in the US, I think I got my springform pan at Target for like $10, so you could try there. It won't be the best pan ever, but it'll do.

[@obadiah2151]

Hi love this recipe. Can't wait to try it. Do you think it possible to use coconut milk in the bechamel at all? Love your channel ❤

[@MiddleEats]

We've made vegan version before substituting the butter for vegan butter (also tried coconut oil) and the milk for coconut milk as well as oat milk. It worked and it was delicious. We noticed that the bechamel is more likely to split if you swap the butter for a plant based alternative, so you might have to reduce the fat a little bit.

[@johnsiran2810]

Not really a fan of traditional pumpkin pie…however your version has many different textures. Plus the added coconut gives a very subtle flavor reinforcing the earthy flavor. Nicely done. Love that the pumpkin is highlighted, not the hard spiced puréed muck. Thanks

[@TwisterTornado]

@@johnsiran2810 The wikipedia article about it is interesting.

Whoops. I was trying to prep this recipe partially by memory and put 1/2 sugar by weight in my pumpkin. There wasn't even enough liquid in the pumpkins to fully dissolve it all. Heh. Well... we like it sweet here. I'm sure it'll still be amazing.

[@lisaboban]

Is a "sweet pumpkin" the same as a "pie pumpkin"? Lovely video!

[@MiddleEats]

Yes, any variety that has lots of sweet pumpkin-ny flavour and a nice texture

[@reginabillotti]

Looks good. I would probably layer the nuts inside, though.

[@MiddleEats]

Thanks! Yes you can definitely do that, we usually add some, however they will soften and won't offer that textural contrast.

[@dogebestest7187]

Ah, looks good, i got a pumpkin sitting in my basement, ill give it a try!

[@michelhv]

Call it deep dish pumpkin pie, then wait for the reactions.

[@MiddleEats]

Ok, that's a good suggestion! I'll give it a try

[@rachelm7921]

Really hope this crust comes out right. 500g graham crackers instead of digestives was way too much (i used maybe less than half of what i ground up) so i had to eyeball it. This recipe has brought me nearly to tears almost twice today and im not even halfway done lol

[@rachelm7921]

Update: even though it was a challenge, 10/10 would make again. Might be my favorite pie now! And you can sub extra walnuts for hazelnuts (I couldn't find the latter where I live)

[@battiekoda]

Hey Salma, can this be done with sweet potatoes? In my family, we always had sweet potato pie, never pumpkin, so I wonder if there are differences between the two, as far as cooking goes?

[@MiddleEats]

Yes, absolutely. The cooking time may vary for the sweet potatoes, but go by texture. When a fork can go through it easily then it's done.

[@rayyanali4471]

I wonder if this technique could be applied to other fruits/veggies. Like apples, peaches and apricots.

[@MiddleEats]

It could, however you'd need to cook them for a lot less time as they'll already be soft after macerating overnight.

[@Farhanmuhammad1]

WOOOOOOOOOOOO

[@makkurokokkuri]

whoa

[@PearlBerryIslander]

I don’t know if I missed it, but please do share the name of this dish in Arabic/ Egyptian?

[@andigitalart5715]

@@PearlBerryIslander قرع عسل

[@PearlBerryIslander]

@ Thank you!

[@LunaShoemaker]

This looks so good! You guys had me at the double pumpkin layers

[@daosilver]

Buy a cake, blend it, bake a cake ))

[@latrodectus55]

Anybody got suggestions for uses for the leftover bechemel sauce? It's delicious, but I'm not sure if there's anything simple to add it to or make.

[@MiddleEats]

Bake it and eat as is. It's a pretty nice pudding if a little heavy. You could make a mini apple crumble and layer it with the bechamel.

[@azrailyne]

I'm going to try this for Thanksgiving this year, I think we've all had enough of the typical custard pumpkin pie.

[@AereForst]

Looks good. Too lazy for actually pumpkin so I’ll make it with pumpkin puree. Should work (I hope)

[@terriatca1]

You'll need to drain the puree overnight in a cheesecloth to make a thicker texture.

[@AereForst]

@ Great tip, thanks

[@gehtdichnixan3200]

next thing i will bake ....

[@lasgsd1]

Does anyone in the US know what I could use instead of the digestive biscuits?

[@MiddleEats]

You could go to Brian's cheesecake video and use his recipe exactly as is. It uses Graham crackers as that's often the replacement in the US.

[@SamwiseOutdoors]

It's a Salma episode!

[@davidfetter]

Based!

[@giratina6665]

If I cant find sweet pumpkins would hokkaido suffice?

[@MiddleEats]

Of course, any sort of pumpkin that's full of flavour will work!

[@giratina6665]

@@MiddleEats I see, thx for the quick answer

[@tt7762]

8:23 MOUTHWATERING 🤤🤤🤤🤤🤤😋😋😋♥️♥️

[@jomercer21113]

what is the Egyptian name for this dish?

[@andigitalart5715]

قرع عسل بالبشاميل Karr'a Assal bel bechamel Sweet pumpkin with bechamel

[@BlackJesus8463]

😍😍

[@durarara911]

بمبكن باي إيه معلش دي اللي إيجيبشن أختي؟ :DD