Candied Pumpkin with White Sauce and Nuts

Ingredients

• Pumpkin (Istanbul variety)1 kg
• Sugar1/2 kg + 2 tbsp for filling
• Water1/2 cup
• White sauce (see following recipe)3 cups
• Raisins and crushed nutsto taste
• Vanilla or rose waterto taste
• Ghee and breadcrumbsfor the baking dish

Allergens (inferred from ingredient names): cereals_gluten, milk, nuts

Nutrition per serving (modelled estimate, not measured): kcal 380, protein 5, fat 9, carbs 72, fiber 2, sugar 60

Original steps

1. Peel the pumpkin and cut it into slices, then place in a pot with 1/2 kg sugar and the water.
2. Simmer over low heat until tender, then drain to remove excess water.
3. Add egg yolks and vanilla to the white sauce and mix well.
4. Mix the crushed nuts, raisins, approximately 2 tbsp sugar, and vanilla or rose water.
5. Grease a baking dish or Pyrex well with ghee, then sprinkle with a thick layer of fine breadcrumbs.
6. Spread half of the white sauce over the breadcrumbs, then layer half of the pumpkin slices evenly on top.
7. Spread the filling mixture evenly over the pumpkin layer.
8. Reverse the order by placing the remaining pumpkin slices over the filling, followed by the rest of the white sauce.
9. Bake in a low oven until set, cooked through, and the top is golden brown.
10. Allow to cool, then carefully invert onto a serving plate.