Phyllo Pie With Sweet Pumpkin

Here in Canada, Halloween is celebrated – kids dress up, go to out and knock on doors and say, “TRICK OR TREAT”! Homewners give them candy/treats and parents and teachers cope with children’s sugar buzz for the ensuing weeks.

Homes, businesses decorate the outside of their property with ghosts, goblins, scary and sometimes macabre.

One of the standard decorations is a pumpkin – hollowed out a design/face is carved and often a candle is placed inside and they are placed out beside the front door.

To be frank, this is the only time we buy a pumpkin and from the days after, one can see most people toss the pumpkin on the curbside for garbage pick-up.

Pumpkin is good eats – some make into a soup, others into curries/stews and in this household, into pies.

Today, I am sharing a sweet pumpkin phyllo pie recipe. I did make this with my homemade phyllo but I’ve adapted it so that you may use store-bought phyllo pastry.

To roast the pumpkin, cut into wedges and place on a parchment-line baking tray. Drizzle with olive oil, sprinkle with salt and pepper and place in a pre-heated 425F oven for an hour or until fork-tender. Allow to cool, remove skin and discard and use the cooked pumpkin and wrap and freeze any extra for another recipe.

However, today it’s a phyllo pie, I like cutting it in bite sized pieces, kinda’ like how bougatsa is served. Enjoy!

Phyllo Pie With Sweet Pumpkin

For the filling

3 cups cooking pumpkin

1 tsp. vanilla extract

1/3 cup fine semolina flour

1/3 cup granulated sugar

1 1/2 tsp. ground cinnamon

1/4 tsp. ground allspice

1/2 cup raisins

For the Phyllo

9×13″ tray

12 sheets thawed (or fresh) phyllo pastry

1/2 cup melted unsalted butter

Garnishes

powdered sugar

ground cinnamon

pre-heated 350F oven

1. Place your cooked pumpkin into a sieve and strain excess water. Transfer to a bowl and add the remaining filling ingredients and stir to combine. Taste and adjust flavouring to your liking.
2. Grease your pan with melted butter. Brush a sheet of phyllo with melted butter and lay into the base of the pan with the excess phyllo draping/hanging outside the pan.
3. Repeat with 5 more sheets of phyllo (your base will have a total of 6 phyllo sheets).
4. Place the pumpkin filling into your pan, spread the filling evenly.
5. Fold the excess phyllo inward and over your filling.
6. Brush a sheet of phyllo with melted butter and and place over the filling and leave the excess to overhang from the sides of the tray, Repeat with another 5 sheets of phyllo.
7. Now fold the overhanging phyllo over the filling. Dab your brush in melted butter and gently push the the phyllo around the edges downward along the sides of the pan (makes for a neat/tidy looking pie).
8. Brush the top layer of phyllo with melted butter and place in your pre-heated oven for 50-55 minutes or until top is golden.
9. Take out of the oven, allow to rest 20 minutes.
10. Carefully remove from the pan and onto to a cutting board. Cut into bite sized squares, top with powdered sugar and cinnamon.

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