Greek Pumpkin Pie with Phyllo and Honey

4 from 3 votes

Pumpkin is used readily in many Greek dishes, sweet and savory. This is one of many different regional pumpkin pies. You can find a rnge of great Greek honey on my online store here.

4 from 3 votes

Greek Pumpkin Pie with Phyllo and Honey

By Diane Kochilas

Prep Time 30

Cook Time 55

Servings

Recipes, Sweets & Desserts, Thanksgiving

Prep Time 30

Cook Time 55

Servings

Recipes, Sweets & Desserts, Thanksgiving

Ingredients

3 cups grated fresh pumpkin
1 ½ cups extra-virgin Greek olive oil
180 ml Greek honey
½ cup sugar
4 tablespoons plain bread crumbs toasted
1 cup chopped walnuts
2 teaspoons cinnamon
1 pound commercial phyllo defrosted and at room temperature
Olive oil for brushing the phyllo
2 tbsp. sesame seeds
SYRUP
½ cup sugar
1 cup Greek honey
1 ½ cups water

Instructions

Heat half of the oil in a large pot and add the pumpkin. Saute for a few minutes to cook off liquids and soften. Remove.
Add the honey, sugar, bread crumbs, walnuts and cinnamon and mix well.
Line the bottom of a round baking pan with 9-10 sheets of thin phyllo pastry, brushing each one with oil. The phyllo should extend over the sides of the pan (do not trim).
Spread the pumpkin over the bottom of the pie.
Place another 4-6 phyllo sheets on top, brushing each with oil. Trim the excess, leaving about a inch (2.5 cm) hanging over the edge, and turn in, joining the top and bottom overhanging sheets to form a rim. Brush with olive oil and sprinkle with sesame seeds.
Score through the top layers into squares or diamonds.
Bake at 360F / 180 C for 30 - 40 minutes.
In the meantime, simmer the sugar, honey and water together for the syrup.
Cook for about 10 minutes. Cool thoroughly.
When the pumpkin pie is ready, remove from the oven and pour the hot syrup slowly over the pie. Let it cool and serve.

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If you replace the honey with sugar in the syrup, this pie becomes a vegan pumpkin pie.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Greek Pumpkin Pie with Phyllo and Honey