Crunchy phyllo (filo) dough crust hugs layes of shredded sweet pumpkin and walnuts that blend into each other in this heary seasonal pumpkin pie. Making pumpkin pie has never been easier.
The pros of living in Eastern Europe is that phyllo dough is in one’s blood (litherally). Growing up here was always something phyllo on the table – sweet or savory. So today, I’m sharing with you a family favorite pumpkin pie recipe, that is made entirely with phyllo dough.
It’s very easy to assemble, the toughest part of preparing this sweet pie is actually shredding the pumpkin.
WHAT IS THE DIFFERENCE BETWEEN PASTRY DOUGH AND PHYLLO DOUGH?
The main difference is that phyllo dough is made entirely from water, flour and salt. There is no butter or any type of fat. That makes phyllo dough sheets extra thin and crispy when baked.
HOW TO MAKE PHYLLO DOUGH PUMPKIN PIE FROM SCRATCH (WITH PICTURES)
MORE TASTY RECIPES TO TRY:
- ITALIAN BRAIDED SWEET BREAD (SEE RECIPE HERE)
- SAVORY OLIVE FETA CHEESE MUFFINS (SEE RECIPE HERE)
- BEST WALNUT COOKIES (SEE RECIPE HERE)
- EPIC GREEK YOGURT PANCAKES (SEE FULL RECIPE HERE)
- SPELT YOGURT BREAKFAST BOWL (SEE RECIPE HERE)
Phyllo dough pumpkin pie
Ingredients
- 1 pack phyllo (filo) dough, approx. 16 phyllo sheets
- 6-8 cups shredded pumpkin (butternut squash) , raw
- 2 cups walnuts, chopped
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cups water, as needed
Instructions
- Cut and shred pumpkin (using grater), then place in large mixing bowl and add sugar, walnuts and vegetable oil. Stir well until combined. If desired one can add more sugar/walnuts - just taste the mix straight from the bowl.
- Then, in a large baking pan (mine is round, approx. 9 inch) start by layering 2 phyllo sheets together (if for some reason phyllo sheets are not as thin, lay one by one). Sheets should look 'wrinkled' if you use round pan, so they can fit inside.
- Then distribute pumpkin mix throughout the sheets (not all parts of the sheet should be covered with pumpkin mix - see photos above recipe). Then layer another pair of phyllo sheets and repeat until pumpkin mix is over. Final layer should be one phyllo sheet.
- Then add 1/4 cups of water (or less) to mixing bowl and spoon by spoon start wetting the ends of pumpkin pie around the pan (otherwise they turn too crispy as there's no filling around the edges of the pan). Then sprinkle water over the last phyllo sheet (should be moist, but not dripping).
- Preheat oven at max temperature, then reduce (to 350F/180C) and bake pumpkin pie until top becomes crispy and brownish. Check regularly to avoid burning it out. Then set aside to cool down and cut into squares.
Recipe Notes
Did you make this recipe?
Share on INSTAGRAM and tag it #shinelittlehouse. I’d love to hear how it turned out for you!
This post may contain affiliate links. Please see full policy here.
Hi! thank you for this recipe. I used to buy something like that from a small cafe in Northern California about 25 years ago! Do you oil or butter he sheets of phyllo dough when you layer them for baking? Thank you, Oksana.
Hi Oksana, no I do not. For this particular recipe the oil is mixed with the shredded pumkin and then gets absorbed by the phyllo sheets during the cooking process. Furthermore, butternut squash adds more moisture to the sheets as well. 🙂
Thank you for your reply, It is very different from any other recipe, I have seen, but I have a good feeling about it. Will absolutely try it . Happy Thanksgiving to you and yours! ok
Thank you, hope you like it. Happy holiday to you and your family as well 🙂