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

This Egyptian pumpkin pie elevates the classic by adding a luxurious layer of sweet pumpkin flavoured bechamel that takes it to the next level. One bite of this creamy layered masterpiece and you'll be craving it all fall long. Despite its show-stopping appearance, it's surprisingly simple to make - perfect for when you want to impress without the stress. ___ Our new e-book is finally here, and it's packed with all the good stuff. We're talking easy Middle Eastern recipes that'll make your kitchen smell amazing and your taste buds dance. Whether you're cooking for yourself or throwing a dinner party, I've got you covered. Grab your copy now and get cooking https://payhip.com/b/hMV0y ___ Want to help us make more awesome recipes like this every week? 🧆 Join our Patreon and come hang out with us on our discord server https://www.patreon.com/MiddleEats ☕ Or buy us a coffee https://ko-fi.com/MiddleEats ___ 🌍 Stay connected 🌍 You can reach us on instagram and we'd love to see any recipes you cook. ➥Instagram https://www.instagram.com/itsmiddleeats/ ___ 🍳 My Kitchen Equipment 🥘 (These links are amazon affiliated and help support the channel at no extra cost to you) Ninja Ice cream machine: https://geni.us/NinjaCreamiMachine BBQ Skewers: https://geni.us/c67Dq Blender: https://geni.us/VitamixBlender2300 Food Thermometer: https://geni.us/CC34osG Citrus Juicer: https://geni.us/8xWwcBB Stainless Steel Cookware: https://geni.us/EsaLACR Pyrex Jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym 📷 My Filming Equipment 🎥 Sony a7c: https://geni.us/atNOY3P Tamron 28-75mm F2.8 https://geni.us/0Pe3jm ___ Pumpkin 2-2.5kg pumpkin (sweet variety) peeled and sliced into 1 inch cubes 500-650g granulated sugar (1/4 of the weight of the pumpkin cubes) Base 140g walnuts 500g digestives 36g unsweetened desiccated coconut (6 tbsp) 50g sugar 40g flour 8g salt (1 tsp) 2g ground cinnamon (1 tsp) 150g butter Bechamel 135g butter 100g flour 400ml milk 500ml pumpkin liquid 1 tsp vanilla bean paste 200ml heavy cream Topping 150g hazelnuts 50g sultanas 25g light brown sugar 1 tbsp unsweetened desiccated coconut 1g ground cinnamon (1/2 tsp) Pinch of salt 36g butter