Baked Pumpkin Dessert

INGREDIENTS

FOR THE PUMPKIN LAYER

1 kg (2.2pounds) pumpkin, such as Sugar Pie or Sugar Bush, peeled and cut into 2-inch chunks

1 1/4 cups granulated sugar (about 9ounces; 250g), see notes

1 tsp cinnamon pdr

1/2 tsp cloves pdr

1/4 tsp nutmeg pdr

 For the Sweet Béchamel Layer:

3 tbsp unsalted butter or ghee (1 1/2 ounces; 42 g)

3 tbsp (24 g) all-purpose flour

2 cups (480 ml) whole milk, room temperature

1 cup (240 ml) pumpkin liquid, from above

1/4 cup cream cheese (2 ounces; 57 g), optional

1/4 tsp vanilla extract

1/4 tsp nutmeg pdr

1 tsp rose water/

 

To Assemble:

1/4 cup toasted unsweetened coconut flakes (3/4 ounces; 21 g)

1/4 cup toasted walnuts (1 ounce; 28 g)

3 tbsp raisins (1 1/2 ounces; about 40 g), see notes

1 tbsp granulated sugar (1/2 ounce; 15 g), for sprinkling, optional

 

Preparations 

For the Pumpkin: In a large bowl, toss pumpkin with sugar until evenly coated. Transfer to a colander and set over now-empty bowl. Set aside for at least 1 hour and up to 8 hours to draw out excess water. Reserve liquid; you should have at least 1 cup.  

 Transfer drained pumpkin to a large Dutch oven or heavy-bottomed pan and season with cinnamon, cloves, and nutmeg. Cook over low heat, stirring occasionally, until pumpkin is tender, about 20 minutes. (If pumpkin becomes too dry and begins to stick to bottom of pot, add 1/4 cup water.) 

For the Sweet Béchamel Sauce: In a medium saucepan, melt butter or ghee over medium-high heat. Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add 1 cup reserved pumpkin liquid and milk in a thin, steady stream, whisking thoroughly and getting into all corners of the pan to maintain a smooth texture. Whisk in cream cheese, vanilla, and nutmeg. 

Continue to cook, stirring, until sauce comes to a simmer and begins to thicken slightly, about 1 minute. Reduce the heat to low and cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 3 minutes. Remove from heat; set aside. 

To Assemble: Adjust oven rack to middle position and preheat to 350°F (175°C).  

Using a potato masher, mash cooked pumpkin and, using a flexible spatula, spread it evenly across the bottom of a 9-by-9-inch baking dish. Sprinkle with toasted coconut, sultanas, and walnuts. Pour warm béchamel over the pumpkin and nuts, using a flexible spatula to spread it evenly from edge to edge. Sprinkle with sugar, if desired. 

Bake until béchamel is bubbly and dessert is fragrant, about 20 minutes. Preheat broiler to high, and broil, checking frequently to prevent burning, until béchamel is golden brown and caramelized, 2 to 3 minutes. Alternatively, use a kitchen torch to brown top of dessert (hold torch 1- to 2-inches away from the surface). Serve warm, at room temperature, or chilled for a more custard-like texture. 

 

Notes

The sweetest pumpkin varieties are typically labeled as "sugar" or "pie" pumpkins, known for their naturally sweet, smooth-textured flesh and smaller size. Look for varieties like Sugar Pie, Baby Pam, and Sugar Bush. Though technically a winter squash, butternut squash is also prized for its sweetness and can be an excellent substitute for pumpkin in both savory and dessert recipes. 

 

Make-Ahead and Storage

The dish can be assembled up to 1 day in advance, loosely covered with plastic wrap, and refrigerated until you're ready to bake.

Once cooled, the finished dish can be wrapped tightly in plastic and frozen for up to 1 month. Thaw in fridge overnight. Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, warm individual portions in the microwave until heated through. Alternatively, the entire baking dish can be reheated in a 350°F (175°C) oven until warmed through.

 

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