Pumpkin Bram



  • 800 gm pumpkin cut and boiled
  • 6 tbsp sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon gingerbread
  • 2 cups milk
  • 2 tbsp flour
  • 2 tbsp Wadi Food olive oil
  • 1 cup raisins
  • 1/2 cup Coconut
  • 1/2 cup nuts


  1. Puree the pumpkin well with a fork, and then mix with a little cinnamon, nutmeg and ginger then put in the bottom of the bram.
  2. Cover with a layer of raisins, coconuts, and crushed nuts.
  3. The sweet bechamel is prepared by mixing the olive oil with the flour, then put it on the fire.
  4. Add the milk gradually with continuous whisking, then the sugar and a little cinnamon and nutmeg.
  5. Let the mixture thickens on the fire to get a thick sauce.
  6. Pour the prepared sauce over the nuts.
  7. Put the bram in the oven until it takes the golden color.
  8. Decorate with nuts and coconuts then serve.