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Filo Pumpkin Pie

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A light and flaky twist on classic pumpkin pie, featuring crisp layers of filo pastry wrapped around a creamy, spiced pumpkin filling. Perfect for holidays or elegant gatherings.

Ingredients

  • 8 sheets filo pastry
  • 1 1/2 cups pumpkin puree
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 3/4 cup heavy cream or milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup melted butter
  • Powdered sugar (optional, for topping)
  • Whipped cream (optional, for serving)
  • Chopped nuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish or pie pan.
  2. In a bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, cream or milk, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
  3. Lay one sheet of filo pastry in the pan and brush lightly with melted butter. Repeat with remaining sheets, slightly overlapping and rotating each layer.
  4. Pour the pumpkin filling evenly over the layered filo.
  5. Gently fold or crinkle the edges of the filo and brush the top with more melted butter.
  6. Bake for 40–50 minutes, or until the filling is set and the filo is golden and crisp.
  7. Allow the pie to cool slightly before dusting with powdered sugar or serving with whipped cream.

Notes

  • Keep filo pastry covered with a damp cloth while working to prevent drying out.
  • Add chopped nuts between layers for extra crunch.
  • Use coconut cream and plant-based butter for a dairy-free option.
  • Store in the refrigerator for up to 4 days in an airtight container.
  • Reheat in a low oven to maintain crispness; avoid microwaving.

Nutrition

Find it online: https://thefamilycooking.com/filo-pumpkin-pie/