Walnut Pumpkin Pie with Filo Pastry
Deliciously flaky walnut pumpkin pie with crunchy filo pastry. The soft, juicy filling is spiced to perfection and has added crunch from the walnuts. Serve warm with a side of ice cream or cream cheese frosting!
Ingredients
- 400 g filo pastry* (8-10 sheets)
- 100 g butter, melted (½ cup)
- 1 kg pumpkin, grated* (6 cups)
- 100 g walnuts, chopped (¾ cup)
- 100 g butter, softened (½ cup)
- 100 g soft brown sugar* (½ cup)
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
Instructions
- Pre-heat the oven to 180°C (350°F). Peel and core the pumpkin, then grate it in larger chunks.
- In a large saucepan mix the pumpkin with the sugar, butter and spices.
- Cook over low heat for 12-15 minutes until the pumpkin softens. Let cool completely.
- Take one sheet of filo pastry and brush it with melted butter. Place the second filo sheet on top, and repeat the brushing process. Use 4-5 sheets of filo in total, brushing them after each sheet.
- Place half of the pumpkin filling along the length of the sheet in a wide strip. Leave a 5 cm (2-inch) edge on each side so you can roll the pie.
- Tuck the short edge over the pie. Start rolling in the rest of the phyllo pastry to cover to filling. Cut off the excess with a knife.
- Seal the edges by pressing down and using a little butter if needed.
- Use the rest of the pumpkin filling and phyllo sheets to make a second roll.
- Brush both rolls with more melted butter and bake for 30 minutes. Remove from oven and let cool slightly. Sprinkle some icing sugar on top and serve with cream cheese frosting or vanilla ice cream.
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Filo pastry - in this recipe filo pastry cannot be replaced.
- Pumpkin - the best varieties to be used for this pie are: Cinderella, Sugar Pie or Small Sugar pumpkins. Any types of sweet pumpkins will work as well.
- Sugar - this recipe uses soft brown sugar, however regular white sugar or dark brown sugar can also be used.
- Storing - store at room temperature in an airtight container for up to 3 days. This pie isn't ideal for storing in the fridge, as the filo pastry will become too soft. The unbaked pie can be frozen by covering it in plastic wrap, then one layer of aluminium foil. Thaw in the fridge overnight, then bake as indicated in the recipe.
Nutrition
Calories: 409kcal
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