Go Back

Sweet pumpkin pie

Servings: 1 pie


  • 1 dose of greek phyllo pie
  • 500 gr pumpkin, grated
  • 500 ml milk
  • 1/2 cup sugar, you can increase sugar to 1 cup for a sweeter result
  • 5 tbsp corn starch
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg

For serving

  • powdered sugar
  • cinnamon


A. Making the phyllo

  • For making the phyllo I used a recipe that you can find here

B. For making the pumpkin cream

  • Cut the pumpkin into pieces and grate them. 
  • In a large saucepan, add the pumpkin and half the amount of milk and bring them to boil. The other half of the milk will be used in order to dissolve corn starch, which will be added at the end to the mixture.
  • After 15 minutes check if the pumpkin has been softened, and then add the sugar and stir. 
  • Then add the milk in which we have dissolved corn starch.
  • At the end, add the vanilla extract, cinnamon and nutmeg.
  • Remove from the fire, cover with a transparent film and allow to cool.

C. Making the pie

  • Preheat the oven to 200 ° C and put the oven rack grill in the lowest position.
  • In a 30 cm diameter round pan or in a 35 x 30 cm rectangular pan, spread one of the two phyllos. and spread the pumpkin cream on the surface. 
  • Gently transfer the second phyllo on the top of the filling and fold the flaps or excess from the sides, you can crumble them a little. 
  • Cut the top of the pie with a sharp knife and drizzle with the melted margarine (you can also use olive oil for this step). Gently brush the entire surface with the fat.
  • Bake at the oven’s lower rack, at 200 ° C (preheated) for 45-60 minutes or until the top is golden-brown.
  • When ready, remove from oven and place your pita on a cooling rack. This will make your bottom of your pita crispier. 
  • After cooling, sprinkle the pumpkin pie with powdered sugar and plenty of cinnamon.