Sweet Greek Pumpkin Pie
User Reviews
5
2 reviews
Excellent
-
Servings
30 pieces
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Course
Dessert
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Cuisine
Mediterranean, Greek, Vegan
Sweet Greek Pumpkin Pie
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Crispy phyllo surrounds a sweet pumpkin filling in this traditional vegan Greek Pumpkin Pie.
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Ingredients
- 2 cups pumpkin puree plain, 500 g
- 2 teaspoons olive oil plus more for brushing phyllo
- ½ cup white sugar 100 g
- ⅓ cup brown sugar 65 g
- 2 teaspoons cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cloves ground
- 1 teaspoon ground ginger
- ½ cup walnuts finely ground, 40 g
- 12 phyllo dough sheets
- powdered sugar for dusting
Instructions
- Preheat oven at 350 Fahrenheit (180 degrees Celsius)
- In a bowl mix all the ingredients except the phyllo and powdered sugar.
- On a large surface (like a table). Place one phyllo sheet and brush with olive oil, place a second phyllo on top and brush again with olive oil.
- Place filling carefully with a spoon on the edge of the short side of the phyllo and roll carefully into a log. You will put about 4 tablespoons of the pumpkin mixture in each log.
- Brush the top and bottom of log with olive oil and place with bottom down in a pan. Make slits on top about 2 ½ inches apart (that is where you will slice them once baked). You can also wind the logs into a shell shape all around a large pan or individual rolls.
- Repeat with the rest of the phyllo sheets and you should have 6 logs.
- Bake in the lower part of the oven for about 30 minutes until phyllo is golden.
- Remove from oven, let them cool for about 10 minutes. Dust with powdered sugar before serving.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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