This filo pumpkin pie recipe is creamy and crispy, super easy to make, ready in about 1 hour, and requires just a handful of ingredients.
This is an easy-to-make, skinny, 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 cozy pie.
So, if you are in a pumpkin and fall mood, try this filo pie with pumpkin; if you like pumpkin, you will love it. If you are looking for more inspiration, have a look at these pumpkin recipes: Roast Pumpkin Salad, Creamy Pumpkin Risotto, and Pumpkin Potato and Sausage Bake.
Jump to recipe
Recipe Ingredients
Pumpkin: I recommend Hokkaido (red Kuri squash) for its great flavor and peel-free prep. Butternut squash works, too, but needs peeling. Use a flavorful variety for the best results; avoid large Halloween pumpkins as they lack taste.
Filo pastry: You’ll need a total of eight small layers of filo dough: four for the bottom and four for the top.
The size of the sheets doesn’t matter; just ensure you have enough layers and cut them to fit the pan. If your sheets are large, you can cut them into smaller pieces, like I did - two large sheets quartered gave me eight pieces. If your sheets are smaller, you may need one or two extra.
Yufka dough is a good alternative; since it’s thicker, 2-3 layers should be enough.
- Here are some ideas for the leftover filo dough: Albanian Spinach Pie (Byrek Rolls), Serbian Cheese Pie (Gibanica), and Hungarian Noodle Cheese Pie (Vargabeles).
See the recipe card for full information on ingredients and quantities.
How to make a pumpkin filo pie?
Step #1:
- Cook the grated pumpkin, let it cool, and add breadcrumbs, cinnamon, sugar, and vanilla extract.
- Layer the first four filo sheets, brushing each with 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.
Step #2:
- 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 powdered sugar before serving.
Good to know!
Keep the filo covered with a damp kitchen towel to prevent it from drying out while you work with it. However, the towel should be only damp, not wet; if it's too wet; the pastry will become soggy and sticky.
If the filo sheets stick together, gently separate them with a dry brush or your fingers to avoid tearing.
Storage
The filo pumpkin pie is crispiest on the day it is baked.
You can refrigerate leftovers for 3-4 days. The filo dough will soften, but the pie will still taste delicious.
Filo Pumpkin Pie
Equipment
- Small saucepan
- Cake pan or baking dish 8x8 inches/ 20x20 cm
Ingredients
- 1.7 lb pumpkin 750 g, Note 1
- scant ½ cup water 100 ml
- 2-3 tablespoons vegetable oil
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ⅓ cup dried breadcrumbs 1.7 oz/ 50 g
- 2 large filo dough sheets Note 2
- 1 extra tablespoon dried breadcrumbs
- 1 teaspoon powdered sugar for dusting on top
Instructions
- 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 or butternut squash, peel it first.1.7 lb pumpkin/ 750 g
- Cook pumpkin: Place the grated pumpkin in a medium saucepan, add the water, cover it, and let it cook for about 10 minutes or until soft. Let it cool.scant ½ cup water/ 100 ml
- Preparations: Preheat the oven to 400°F/ 200°C. Pour the oil into a small cup. Brush the cake pan with some of the oil.2-3 tablespoons vegetable oil
- Make the filling: Add the sugar, vanilla extract, cinnamon, and breadcrumbs to the cooked pumpkin and mix well.2 tablespoons granulated sugar + 1 teaspoon vanilla extract + 1 teaspoon cinnamon + ⅓ cup dried breadcrumbs / 50 g
- Cut filo: Cut each dough sheet into four pieces that are as large as the pan you use (See Note 2 for more on this).2 large filo dough sheets
- Assemble the first layer: 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.1 extra tablespoon dried breadcrumbs
- Add the pumpkin mixture and level.
- Assemble the second layer: 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. Let it cool in the baking dish.
- Serve: Cut the pie into squares and dust it with powdered sugar before serving. 1 teaspoon powdered sugar
Notes
- Pumpkin: I use Hokkaido pumpkin most of the time; it's the most flavorful sort and doesn't need peeling. You can also make this pie with another flavorful pumpkin or with butternut squash. Don't forget to peel those.
- Filo: You will need eight small layers of dough, four for the bottom layer of the pie and four for the upper layer. The size of the dough sheets doesn't really matter; just keep in mind how many layers you need and cut the sheets to fit the pan. The dough sheets I had were so large that I only needed two. I could quarter each dough sheet, and I had 8 smaller dough pieces at the end. If your filo sheets are smaller you might need one or two extra sheets.
Anca says
It's pumpkin season. I'm yet to start baking with pumpkin, but I will make this pretty soon. My husband likes this pie, so I make it every year.
Angie@Angie's Recipes says
I love filo pastry...so much skinnier than buttery pastry. This is a lovely sweet Fall treat.