The Crispiest Pumpkin Pie Ever! 🎃 Flaky Filo Pastry Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds a natural sweetness while brown sugar can be less expensive.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar texture while sunflower seeds are often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option while water can reduce costs.

Heat the butter in a large skillet over medium heat.

Add the shredded pumpkin and sugar, and sauté for 10–12 minutes, stirring frequently until softened and lightly caramelized.

Remove from heat, let cool slightly, then mix in the cinnamon.

Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.

Take one sheet of filo pastry, lay it flat on a clean surface, and brush lightly with oil.

Place another filo sheet on top and brush with oil again for sturdier rolls.

Spread a thin layer of pumpkin filling along the length of the filo sheet. Fold each side of the sheet inward toward the center, then tightly roll both sides simultaneously into a log, enclosing the filling securely.

Place the rolls on the prepared baking tray. Repeat with the remaining sheets and filling.

Brush the tops of the rolls with more oil for a golden finish.

Prepare an egg wash by mixing one egg into a small bowl with 1 tablespoon of milk and whisking until smooth and well combined.

Using a pastry brush, gently brush the egg wash over the top of your pie, ensuring an even coat on the filo pastry.

Bake in the oven for 35–40 minutes or until the rolls are crisp and golden brown.

Let the rolls cool slightly before serving!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens