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–+ servings
slice of creamy filo pumpkin pie on a long cake platter.
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5 from 1 vote

Filo Pumpkin Pie

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.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Cakes
Cuisine: American
Diet: Vegan
Servings: 9 pieces
Calories: 113kcal
Author: Adina

Equipment

  • Small saucepan
  • Cake pan or baking dish 8x8 inches/ 20x20 cm

Ingredients

  • 1.7 lb pumpkin Note 1
  • scant ½ cup water
  • 2-3 tablespoons vegetable oil
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ⅓ cup + 1 tablespoon dried breadcrumbs
  • 2 large filo dough sheets Note 2
  • 1 extra tablespoon dried breadcrumbs
  • 1 teaspoon powdered sugar for dusting on top
US - EU

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
  • 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
  • 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 + 1 tablespoon dried breadcrumbs
  • 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

  1. 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.
  2. 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.

Nutrition

Serving: 1slice | Calories: 113kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 107mg | Fiber: 2g | Sugar: 5g