Pumpkin-Sahelp Pudding is a scrumptious, no-bake and eggless dessert that is laden with fall flavors with a Middle Eastern twist.  

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What is Pumpkin-Sahlep Pudding 

Pumpkin-Sahlep Pudding is a a two layer dessert. The first layer is made of cooked pumpkin seasoned with pumpkin spices, and sweetened with brown sugar. Cooked down in its own juices, the pumpkin chunks might need a splash of water to stay saucy and doesn’t dry out of liquid. The second layer is a sahlep layer that is made of just two ingredients: milk and sahlab (aka salep or sahlap) instant powder. Keep reading to learn more about sahlep.

What is Sahlab, Salep or Sahlap 

Sahlab, salep or sahlap is an natural flour or powder extracted from orchids. When mixed with milk over low heat, it thickens into a delicious drink with an exotic note. In Egypt, Sahlep is served as a winter hot beverage in street cafes (makahi) during cold winter days. It is poured in a tea cup and garnished with a flutter of cinnamon and a toasted nuts such as walnuts hazelnuts, and/or pistachios. In the levant (Jordan, Palestine, Lebanon and Syria), the word sahlep refers mostly to a pudding. If you increase the ratio of sahlap to milk, you end up with a pudding that you can enjoy cold. Sahlap powder itself has an exotic and distinct flavor that pairs so well with rose water and orange blossom, two staples in the Middle Eastern cuisine. Whether it is served as a hot drink or a cold dessert, sahlep is usually garnished with toasted nuts and a flutter of cinnamon.

Given the war in Syria and the political unrest in the levant, pure sahlap is becoming a rarety. Most of the sahelp available in the market is mixed with aromatics and thickening agents such as starch and agar agar. Some have a heavy presence of cinnamon that I find too overpowering. Yet, some brands have manage to present better quality of sahlep with the right balance of aromatic. Objectively speaking, I personally prefer Ziyad Brand as it is spiked with subtle vanilla and rose water notes.

Sahlep-Pumpkin Pudding’s Success Secrets 

• Use frozen pumpkin or squash chunks

Pre-chopped and frozen pumpkin will spare you the time and energy of peeling and chopping a bulky pumpkin. There are excellent frozen qualities in the market. I used Simply Nature for this recipe. It is organic and GMO free.

• Use whole milk or non dairy milk 

This pumpkin-pudding dessert is best made with whole milk. For a non dairy version, feel free to use non dairy milk such as coconut, cashew or almond milk. 

• Use a good quality of sahlep

The authentic pure sahelp is rare to find, given the unrest and wars that took place in its countries of origin. You can find a variety on Amazon or the Middle Eastern grocery stores.  Mind you that the available sahelp in the market have corn starch and cinnamon mixed in. I have tried a variety of available schlep and objectively speaking, Ziyad is by far the best. It is not pure sahelp though, it is mixed  thickening agent, yet it has subtle aromatics mixed in that are just right and not overpowering.

• Turn it into a vegan dessert 

To create a scrumptious vegan version, swap in non dairy milk for regular milk and coconut oil for ghee. Watch the step by step Pumpkin-Sahlep Pudding video here.

What is the story behind Pumpkin-Sahlep Pudding?  

I created this recipe for an Instagram series called “Beat the Inflation”. In this series of “Beat the Inflation”, I am doubling down on ingredients that I already have in my pantry, fridge and freezer, so I can food declutter and reduce waste in my kitchen. Inspired by an iconic Egyptian pumpkin dessert called Ara’a Asali, I created this recipe, swapping sahlep instant pudding for a sweet béchamel sauce. 

Health Benefits 

Pumpkin is rich in vitamins, minerals and antioxidants that boost our immune system, protect our eyesight, lower the risk of certain cancers and improve heart and skin health. Milk is rich in calcium and vitamins. I highly recommend organic milk that is hormone free.

How to Serve 

Serve this Pumpkin-Sahlep Pudding warm or cold. It makes a delicious breakfast or a scrumptious dessert.

Check Out More Pumpkin & Fall Dessert:  

You might also like:

• Pumpkin-Coconut Pudding
• Ara’a Asali: Pumpkin Bake with sweet Bechamel Sauce 

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Chez Nermine blog  is your source of authentic, wholesome, and no-fail Egyptian recipes. To receive our weekly recipe, subscribe here to my blog Chez Nermine. For fun tutorial food videos, follow IG @cheznermine & Facebook page: Chez Nermine Page

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Disclaimer:Chez Nermine blog is an Amazon Associate. We earn a small commission from qualifying purchases. Our commission doesn’t affect the  price of the product you purchase.

Pumpkin- Sahlep Pudding Dessert

Serve 4 people  INGREDIENTS 

• Two tablespoons of butter, ghee 
• 300 grams of pumpkin chunks (frozen or fresh)
• 1/4 cup brown sugar
• 1 tablespoon pumpkin spice

For the Sahlep Layer

• 4 cups of whole milk (preferably organic)
•  3-4  tablespoons sahlep instant powder mix @ziaydbrand

To Garnish (optional)

• Spoonful of desiccated coconut
• Flutter of ground cinnamon
• Toasted & chopped nuts (pistachios, walnut, hazelnut or almonds)

DIRECTIONS

1. Cook the pumpkin: To a hot pan,  add the better and let it brown a bit for a depth of flavor, add the pumpkin, the sugar, the spices and mix everything well with a wooden soon. Add a 1/4 cup of water and cover and let the pumpkin simmer down.Don’t let the pumpkin dry during cooking time, add another 1/4 cup of water so the pumpkin remains saucy. When the pumpkin is soft enough to squish it with a fork, turn off the heat and let it cool off.
2. Prepare the Sahlep Pudding: Add the milk to a saucepan, the Sahlep powder and whisk well until the sahlep is well incorporated into the milk. Put the saucepan on a low heat and keep whisking until the sahlep thickens and a smooth silky pudding comes together.
3. Assemble the dessert: In a serving dish or small individual ramequin, scoop first the pumpkin layer, level it with the back of a spoon. Add some nuts on top and raisins if you will and then add the sahlep pudding layer. 
4. Garnish & Serve: Sprinkle some nuts on top of the dessert. Serve it warm or keep it in the fridge for a couple of hours or over night and serve it cold.