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5.0 from 3 votes

Sweet Greek Pumpkin Pie

Crispy phyllo surrounds a sweet pumpkin filling in this traditional vegan Greek Pumpkin Pie.

Servings: 30 pieces
Course: Dessert
Cuisine: Mediterranean , Greek , Vegan

Ingredients

  • 2 cups (500 g) plain pumpkin puree
  • 2 teaspoons olive oil plus more for brushing phyllo
  • ½ cup (100 g) white sugar
  • ⅓ cup (65 g) brown sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • ½ cup (40 g) finely ground walnuts
  • 12 phyllo sheets
  • powdered sugar for dusting

Instructions

    Cup of Yum
  1. Preheat oven at 350 Fahrenheit (180 degrees Celsius)
  2. In a bowl mix all the ingredients except the phyllo and powdered sugar.
  3. 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.
  4. 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.
  5. 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.
  6. Repeat with the rest of the phyllo sheets and you should have 6 logs.
  7. Bake in the lower part of the oven for about 30 minutes until phyllo is golden.
  8. Remove from oven, let them cool for about 10 minutes. Dust with powdered sugar before serving.