Pumpkin pie is a beloved autumn dessert with roots tracing back to early American settlers who embraced pumpkins as a versatile and plentiful crop. Traditional pumpkin pie has evolved over centuries, typically made with a flaky crust and spiced custard filling.
This version gives a unique twist to the classic by using delicate layers of filo pastry, adding a light, crisp texture that contrasts beautifully with the creamy pumpkin filling. The result is a pie that feels both traditional and refreshingly different, perfect for anyone looking to put a new spin on a seasonal favorite.
The process of layering and brushing each sheet of filo with melted butter and a sprinkle of spiced sugar creates a crust that’s slightly sweet and perfectly golden. The pumpkin custard filling, made with homemade pumpkin puree, honey, and warm spices, is poured into this nest of crispy filo, allowing the flavors to shine in every bite.
With the custard’s smooth texture and the crunch from the filo, this pie combines the best of both worlds—comforting, creamy filling with a light, flaky crust.
If you’re a pumpkin pie lover, this filo version is definitely worth a try. It’s an elegant and satisfying way to celebrate the flavors of fall with a modern touch, and it’s ideal for impressing guests at gatherings or simply enjoying at home.
Give this recipe a go, and enjoy the playful contrast of textures and the warm, spiced flavors that make pumpkin pie such a timeless treat!
Ingredients:
(Serve 4)
Filo:
Granulated Sugar, 2 TBSP
Pumpkin Spice Blend Homemade, 1 TSP
Frozen Filo Pastry Thawed, 8 Sheets
Butter Melted, 75g For Brushing
Pie:
Pumpkin Puree Homemade, 615g
Eggs, 2
Evaporated Milk Full Cream, 255g
Pure Honey, 85g Adjust To Preference
Pure Vanilla Paste, 1 TSP
Unbleached All Purpose Flour, 35g
Sea Salt, 1/2 TSP
Granulated Sugar, 75g
Pumpkin Spice Blend Homemade, 1 TSP
Equipment:
Oven
8" Round Spring Form Cake Pan
Directions:
Please visit my "Pumpkin Spice Blend" page for the recipe.
Please visit my "How To Make Pumpkin Puree" page for the recipe.
Prepare the filo.
Preheat the oven to 200 degree celsius or 400 fahrenheit.
In a small bowl, mix together sugar and pumpkin spice blend.
Lay a filo pastry on the working surface.
Brush the filo with the melted butter.
*It is perfectly okay if the filo pastry is torn. It will all come together nicely at the end.*
Sprinkle the sugar mixture over the top and fold the filo into half, shorter end to you.
Brush with some melted butter.
Place this filo onto the cake pan, buttered side down, and gently push the filo at the sides of the cake pan, making sure it sits properly.
Repeat the steps for the remaining filo.
*It doesn't have to be perfect. Rotate the cake pan 45 degrees and lay the filo overlapping one another. This is the beauty of this cake.*
Wack into the oven and bake for 10 to 12 mins or until the pastry is lightly golden brown.
Remove from oven and set aside to cool down completely.
If the center of the filo crust puffed up, gently press down. It will crack. Remove any small cracked pieces.
Prepare the pie
With the oven still at 200 degree celsius or 400 fahrenheit.
Whisk everything until well combined and smooth in a large mixing bowl.
There shouldn't be any large lumps.
This is the beauty of this pie.
Pour the pumpkin mixture onto the filo crust. Remove any cracked pieces that float to the top.
Poke any air bubbles on the surface.
Wack into the oven and bake for 20 mins.
Reduce the heat down to 175 degree celsius or 350 fahrenheit and continue baking for another 40 to 50 mins or until the pie custard is firm but is still jiggly and wobbly at the center.
Remove from oven and set aside to cool down completely.
Unmold, slice and serve at room temperature or cold.
I am very happy with the results...
1 slice is never enuff...