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.
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 🙂