This Greek Sweet Pumpkin Pie with Phyllo Pastry is my grandmother’s recipe and is by far my favourite amongst pumpkin pie recipes.
This recipe calls for sugar pumpkin (butternut squash) and not your average round pumpkin you carve on Halloween. Sugar pumpkin or pie pumpkin is a much smaller pumpkin, with sweeter taste and enough flesh for you to cook. In contrast, a round pumpkin is larger with thin outer layer and less flesh, thus making it easier to carve. You can find a sweet pumpkin also known as butternut squash in every grocery store.
This recipe is traditionally made of homemade Phyllo or Fillo pastry, however sometimes I cheat and use ready made phyllo pastry from the local market.
What is different in this Greek Sweet Pumpkin Pie with Phyllo pastry ?
First and foremost this Greek Sweet Pumpkin Pie with Phyllo pastry (Sweet Kolokythopita) recipe is made of Phyllo or Fillo pastry and not from shortcrust pastry. This is a sweet crunchy phyllo pumpkin pie (dessert) and not a tart with a tough outer shell. This sweet pumpkin pie has alternating layers of crispy Phyllo pastry and the sweet pumpkin filling.
Whilst other pie recipes require you to use raw pumpkin, drain the grated pumpkin flesh and remove its water, my pumpkin filling uses the natural pumpkin sweetness and water content to make a caramelised pumpkin filling.
How do I make the pumpkin pie filling?
Start by peeling the pumpkin pie with a peeler. Continue by slicing the pumpkin in half and removing the seeds. Then get your grater and grate the pumpkin flesh using the thick cutting section. Add the grated pumpkin flesh in a medium sized pot over medium to high heat and stir continuously. The fresh pumpkin flesh will start releasing its natural water content and sugars. With time, the pumpkin flesh will turn soft and caramelised. This will take approximately 6-8 minutes. When the pumpkin flesh reaches this soft consistency, add sugar and honey. This will make your filling caramelise further and soften even more! Once you have finished making the pumpkin filling, set it aside and let it cool completely. The shredded pumpkin filling needs to be at room temperature!
This caramelised pumpkin filling is moisture free (no excess water) and will not soak the phyllo pastry. A wet phyllo pastry will never turn crispy.
Can I toast the walnuts?
Even though you do not need to toast the chopped walnuts for this Greek Sweet Pumpkin Pie with Phyllo Pastry recipe , you can do so if you wish. Toasting the walnuts will definitely enhance their flavour and texture. Line a baking tray with parchment paper and You can toast them on a baking sheet and toast walnuts at 160C or 320F for 10 minutes.
Serving suggestions for this Greek Sweet Pumpkin Pie with Phyllo Pastry
This pumpkin pie is great on its own! If you have a sweet tooth, you can always pair it with a nice large scoop of ice cream!
Other sweet phyllo pastry desserts
An undoubtedly famous Greek sweet phyllo dessert is Galaktoboureko. I have further elevated the recipe making a chocolate version of it. Find my chocolate Galaktoboureko recipe here.
A less well known, but equally delicious is Gianniotiko, a marriage of baklava and Kataifi. Rolled phyllo and Kataifi pastry with walnuts soaked in aromatic syrup. Find my Gianniotiko recipe here.
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