Healthy filo pumpkin pie, easy to make and so delicious! This pie is vegan, low-fat, and low-sugar, yet full of flavor and comfort.
An easy-to-make, skinny, and delicious filo pumpkin pie with cinnamon and vanilla. I used half of a rather large pumpkin to make these Spicy Roasted Pumpkin Wedges and the rest to make this very healthy vegan pie.
So if you are in pumpkin and autumn modus, do give this pie a try; if you like pumpkin, you will love it. And in case you are looking for more inspiration, have a look at these pumpkin recipes.
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- I prefer Hokkaido, also known as red Kuri squash; it is the most flavorful sort I know. Another great thing about Hokkaido is that you don't have to peel it.
- Butternut squash is also good, but you will have to peel it first.
- You can use another sort as well; just make sure that it is a very flavorful sort; the filo pumpkin pie relies on that flavor. Don't use the large Halloween pumpkins; they have no taste at all.
- You will need a total of eight small layers of filo dough (Amazon affiliate link), four for the bottom layer of the pie and four for the upper layer.
- It doesn't really matter how large the dough sheets are; just keep in mind how many layers you need and cut the sheets to fit the pan.
- The pastry sheets I had were so large that I only needed two of them, I was able to quarter each dough sheet, and I had 8 smaller dough pieces in the end. If your filo sheets are smaller, you might need one or two extra sheets.
- Yufka dough can be used instead. As yufka dough is generally thicker than filo, 2-3 layers of pastry should be enough.
- Here are some ideas for the leftover filo dough: Albanian Spinach Pie (Byrek Rolls), Serbian Cheese Pie (Gibanica), Hungarian Noodle Cheese Pie (Vargabeles), Vegetable Strudel.
How to make filo pie?
- Cook the grated pumpkin with some water until soft. Let cool. Add breadcrumbs, cinnamon, sugar, and vanilla extract.
- Layer the first four filo sheets brushing each one with a little oil. If the sheets are larger than your baking pan, cut them to fit.
- Sprinkle the last layer with the remaining breadcrumbs.
- Add the filling and level.
- Layer the remaining four pastry sheets brushing each one with oil.
- Bake in the preheated oven until golden and crispy on top, about 25-30 minutes.
- Let cool in the pan, slice, and sprinkle with icing sugar before serving.
More pumpkin cakes and desserts
Skinny Filo Pumpkin Pie
- 750 g/ 1.7 lb Hokkaido pumpkin or another flavorful sort
- 100 ml/ 3.4 fl.oz/ scant ½ cup water
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 50 g/ 1.7 oz/ ⅓ cups dried breadcrumbs + 1 tablespoon extra
- 2 tablespoons vegetable oil
- 2 large filo dough sheets Note
- some icing sugar for dusting optional
- Grate the pumpkin on the large grater or process it roughly in the food processor. If you use Hokkaido pumpkin, you don't have to peel it. If you use another kind of aromatic sweet pumpkin, do peel it first.
- Place the grated pumpkin in a medium saucepan, add the water, cover and let cook for about 10 minutes or until soft. Let cool.
- Preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit. Add the sugar, vanilla extract, cinnamon, and 50 g/ ⅓ cup breadcrumbs to the cooked pumpkin and mix well.
- Pour the oil into a small cup. Brush a small square cake pan 20x20 cm/ 8x8 inches with some of the oil.
- Cut each dough sheet into four pieces that are as large as the pan you use (See the note for more on this).
- Brush the first piece with a bit of the oil. Place it in the prepared pan and place the second one on top. Brush again and repeat with another two pastry pieces.
- Sprinkle the remaining tablespoon of breadcrumbs evenly on top of the last pastry sheet. Add the pumpkin mixture and level.
- Brush the second batch of dough with the remaining oil and place one on top of the other to cover the pie. Brush the last layer of the dough as well.
- Bake the pie for about 25 to 30 minutes or until golden brown and rather crispy on top.
- Dust the pie with icing sugar before serving.