Greek Pumpkin Pie – a delicious recipe with Pumpkin, Ground Cinnamon, Salt, Sugar, Olive Oil, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Clean and peel the pumpkin.
2
Remove all the seeds and membranes.
3
Cut the flesh into large chunks, then pulse the pumpkin in a food processor until finely chopped.
4
Pour the pumpkin into a large bowl.
5
Add the cinnamon, salt, sugar, olive oil, milk or cream and rice and stir well to combine.
6
Set the bowl aside for at least 1 hour to allow the flavors to meld.
7
Preheat oven to 375 degrees (F).
8
Grease a 12-inch round baking tin then begin layering 5 sheets of phyllo, brushing each sheet with some oil before topping with the next.
9
Spread the filling over the top of the stack of 5 sheets of phyllo then begin topping with the remaining 3 sheets of phyllo.
10
Brush between each sheet and also the top sheet with oil and bake in the center of the oven until the phyllo is golden, about 1 hour.
599
kcal
Calories
36
g
Fat
71
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 pounds Pumpkin, 2 teaspoons Ground Cinnamon, 1/4 teaspoons Coarse Salt, 1 cup Sugar, and more.
Yes, Greek Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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