Easy Pumpkin Pie with Phyllo Dough (Video)
This easy pumpkin pie is one of my favorite winter desserts. Every bite is full of flavors and textures. I love the taste of the butternut squash combined with walnuts and cinnamon. Also, the baked phyllo dough and the walnuts are crunchy, but the pumpkin filling is soft and creamy. I’m telling you, this dessert is simply irresistible.
More information about the Easy pumpkin pie
The recipe I’m offering today is a traditional Bulgarian one that is tried and tested for hundreds of years. Every Bulgarian family prepares this pumpkin pie around Christmas and have it either for breakfast, snack or dessert. There are some variations of this recipe depending on the person’s preference. Some people prefer to arrange the filling and the phyllo dough by layering them one after another (like lasagna). Other like to add syrup after baking the pie. In some parts of Bulgaria, they also add dry fruits in the filling. All of the variations work great. I have never met a phyllo dough pumpkin pie that I didn’t like. I’m offering you my take on that classic dessert and I hope that you will give it a try.
Helpful tips about making the Pumpkin Pie
You can find phyllo dough at big grocery stores. It is usually in the freezer section right next to puff pastry or pie crusts.
Depending on how sweet your butternut squash is you might need to adjust the sugar you add. I always have a little taste of the filling after I cook it at the stove. Use your own judgment when you add sugar.
If you use a bigger butternut squash, you most likely are going to need a bigger baking pan.
Phyllo dough is going to tear a little as you roll it but don’t worry about that. Just try to work quickly, because the wetter it gets the easier it will tear. Even if you end up with a lot of tears you are still going to have the perfect tasting dessert.
Easy Pumpkin Pie with Phyllo Dough
- Food processor or box grater
- ¼ cup oil I used sunflower oil
- 1 Butternut squash (or pumpkin) about a pound and a half, peeled and grated
- 1 cup sugar
- 1 cup raw walnuts chopped
- 1 Tbsp cinnamon
- the zest from one lemon
- 1 pack phyllo dough
- powdered sugar for dusting on top
- Carefully peel the squash or pumpkin and cut it to small pieces that will fit in a food processor. Using the the food processor and the shredding attachment, shred about a pound and a half of the of the squash. You can also use a box grater.
- In a deep pot add the oil, shredded squash, sugar and heat to a medium high. Stir and cook for 5-7 minutes. Then add the cinnamon, lemon zest and walnuts. Remove from the heat and allow it to cool off for 10 minutes.
- Preheat the oven to 380F and prepare a 12 inch round pan. Spray the pan with nonstick spray or line the bottom with parchment paper.
- Place the phyllo dough sheets on a flat surface with the long end towards you. Use two, three sheets of phyllo to cover the bottom of the pan.Scoop some of the squash mixture with a spoon and spread it on the long end of the phyllo dough sheet (look at the video).
- Take two sheets of the phyllo dough and roll them around the squash mixture. Then roll it again in the pan to form a spiral.
- Repeat the same steps until you are out of filling or phyllo dough. Place the next roll right where the first one ends.
- Bake the pie for 40-45 minutes or until it is golden brown.
- Once it cools off dust it with powdered sugar.