Filo Pumpkin Pie

Try this filo pumpkin pie, a delightful combination of crisp filo pastry and a rich, spiced pumpkin filling. It’s easy to make and sure to impress and the perfect autumn dessert!

As the leaves turn golden and the air becomes crisp, there’s no better time to enjoy seasonal treats like the filo pumpkin pie, a delicious twist on traditional pumpkin pastries. The light and flaky layers of filo pastry perfectly complement the rich, sweet, and spiced pumpkin filling, creating a dessert that is both sophisticated and comforting.

Whether you’re hosting a holiday gathering or simply craving an easy pumpkin pie, this filo pastry pumpkin pie is sure to become a favorite.

Why you’ll love this recipe? This filo pumpkin pie combines the classic flavors of autumn with the delicate texture of filo pastry, resulting in a dessert that is both elegant and homey. The combination of sweet pumpkin, crunchy walnuts, and warm spices like cinnamon creates a harmony of flavors that is simply irresistible. Plus, it’s an easy recipe to make, requiring minimal preparation and common ingredients.

How to make filo pumpkin pie

Ingredients

To make this delightful filo pumpkin pie, you’ll need:

• 1 packet Filo pastry: This thin and crispy pastry is essential. If you can’t find filo pastry, you can substitute with puff pastry, but the texture will be slightly different.
• Fresh pumpkin, grated: Fresh pumpkin is key to this recipe, offering a vibrant color and natural sweetness. Canned pumpkin puree can be used in a pinch.
• Butter, melted, plus more for brushing: Butter adds richness and flavor. For a lighter option, you can use a butter substitute or vegan butter.
• Sugar: Sugar sweetens the filling. You can use brown sugar for a deeper flavor.
• Oil (I used sunflower): Oil keeps the filling moist. Sunflower oil is mild, but any neutral oil like vegetable or canola will work.
• Walnuts, roughly crushed: Walnuts add a delightful crunch. Pecans or almonds can be substituted.
• Cinnamon to taste: Cinnamon adds warmth and spice. You can also try adding nutmeg or cloves for extra depth.
• Vanilla sugar: Vanilla sugar enhances the flavor. If you don’t have vanilla sugar, regular sugar with a splash of vanilla extract works too.

Equipment

Here’s what you’ll need to prepare and bake your filo pumpkin pie:

• A grater or food processor for the pumpkin
• A large non-stick skillet for roasting
• A baking tray large enough for the filo sheets
• A pastry brush for the butter

Instructions to bake the pumpkin pie

Preparations

1. Mix the pumpkin: Combine the grated pumpkin with oil in a non-stick skillet. Roast on high for about 2 minutes.
2. Add flavors: Stir in the sugar, vanilla sugar, walnuts, and cinnamon. Cook until fragrant and well mixed.

Cooking

1. Prepare the filo pastry: Spread half of the filo sheets on a baking tray, ensuring they extend beyond the edges. Brush each sheet with melted butter.
2. Layer the filling: Spread the pumpkin mixture evenly over the filo sheets. Fold the edges over the pumpkin mix.
3. Top layer: Place the remaining filo sheets over the top and tuck them in neatly or fold the edges. Pour the melted butter over the top layer and brush thoroughly.
4. Bake: Bake in a preheated oven at 350°F for 30 minutes, or until golden and crispy.

Tips

1. Keep Filo Moist: Working with filo pastry can be tricky as it dries out quickly. Keep sheets covered with a damp towel while working to maintain flexibility.
2. Even Layering: Ensure an even spread of pumpkin mixture for consistent flavor in every bite.
3. Cooling Time: Allow the pie to cool slightly before cutting to help set the layers and make slicing easier.

Recipe Variations

1. Spiced Apple Filo Pie: Replace the pumpkin with grated apples, and add a mix of cinnamon and nutmeg to make a delicious filo pastry apple pie.
2. Savory Butternut Squash Pie: Use butternut squash instead of pumpkin, incorporating savory spices like sage and thyme.

What to Serve With

• Creamy pumpkin ice cream with gingersnaps: Perfectly complements the warm spices of the pie.
• Whipped Cream: A dollop of freshly whipped cream adds a light, airy texture.
• Spiced Latte: Enhance the autumnal flavors with a spiced latte or a hot cup of tea.

Frequently Asked Questions

Can I make this pie ahead of time?

Yes, you can prepare the pie and keep it in the refrigerator before baking. Bake it fresh to ensure the filo stays crispy. Alternatively, you can bake it and reheat it in the oven for a few minutes before serving.

Can this recipe be made vegan?

Yes, simply substitute butter with a vegan alternative and use a vegan filo pastry.

What can I do with leftover pumpkin pie filling?

Use the leftover pie filling for crepes or pancakes. Or add it to oatmeal for a delicious breakfast treat.

Storing and Reheating

Store your filo pumpkin pie in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in a preheated oven at 350°F for 10-15 minutes or until warmed through.

The filo pumpkin pie can also be frozen both before and after baking. Wrap it tightly in plastic wrap and foil to prevent freezer burn.

More pumpkin Recipes You’ll Enjoy

• Pumpkin cream cheese bread
• Pumpkin bread with chocolate chips
• Lemon pumpkin cake
• Air fryer pumpkin pie bombs

Serving Size

This filo pumpkin pie serves approximately 6 people. If you’re hosting a larger gathering, consider doubling the recipe and using a larger baking tray or bake another batch in the same dish.

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