Sweet Greek Pumpkin Pie


Pumpkins have a place in rustic Greek cuisine but mainly in the form of savory and sweet pies known as pitas. A savory filling includes feta cheese, while the sweet pumpkin pie (glikia kolokithopita) is traditionally combined with raisins and walnuts. It is vegan since it was consumed often during Greek fasting periods. This version here also includes walnuts, olive oil, brown sugar and a just a touch ginger. No milk, no eggs and no butter.

The crispy sheets of phyllo is perfect with the soft sweet pumpkin pie filling. It can be served warm (you can reheat it in the oven before serving to get the  phyllo crispy) or at room temperature.
  • 2 cups plain pumpkin puree, cooked fresh or canned 
  • 1 tablespoon olive oil, divided use, plus 1/2 cup more for brushing phyllo
  • 1/2 cup organic granulated cane sugar
  • 1/3 cup light or dark brown sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/2 cup finely ground walnuts
  • 12 phyllo sheets
  • Powdered sugar for dusting
  1. Preheat oven at 350ºF. Parchment line a large baking sheet.
  2. In a medium mixing bowl, stir together all the ingredients except the phyllo and powdered sugar.
  3. On a large flat surface (like a table or kitchen counter). Lay down one phyllo sheet and brush with olive oil, place a second phyllo on top and brush again with olive oil.
  4. Place filling carefully with a spoon on the edge of the short side of the phyllo and roll carefully into a log. You will put about 4 tablespoons of the pumpkin mixture in each log.
  5. Brush the top and bottom of log with olive oil and place with bottom down on the baking sheet. Make slits on top about 2 ½ inches apart (that is where you will slice them once baked). You can also wind the logs into a shell shape all around a large pan or individual rolls.
  6. Repeat with the rest of the phyllo sheets and you should have 6 logs. The 6 logs will fit on the one baking sheet.
  7. Bake in the lower third of the oven for about 30 minutes until phyllo is golden.
  8. Remove from oven, let them cool for at least 10 minutes. Dust with powdered sugar before serving.
  9. Yield: 30-36 pieces