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A plate of food on a table, with pumpkin Pie slices
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4.86 from 7 votes

Pumpkin Phyllo Pie

A new way to serve pumpkin pie to your loved ones.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American, Middle East
Diet: Halal
Servings: 8 serving
Calories: 493kcal
Author: Amira


  • 16 ounces Pumpkin Puree
  • 1 cup half-and-half
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 egg yolk
  • 2 Tablespoons flour
  • ½ packet of phyllo dough (8 oz)
  • ¾ cup unsalted butter melted

For the syrup:

  • ½ cup water
  • 1 cup granulated sugar
  • ½ teaspoon lemon juice
  • 2 Tablespoons honey.
  • ½ a stick of cinnamon


Make the simple syrup:

  • In a saucepan over medium heat, add sugar, water, lemon juice and honey. Stir and drop half a stick of cinnamon. Bring to a boil, reduce heat and simmer for 10 minutes.
  • Set aside and let it cool completely.

Make the pumpkin filling:

  • In a small saucepan, combine pumpkin puree, spices, salt,sugar and half and half. Stir well and simmer on low for about 6 minutes.
  • Turn heat off, take it off heat and let it cool down for 10 minutes.
  • In your blender, combine puree mix with eggs, egg yolk and the flour, mix well until the whole mixture is smooth.

Prepare assemble the pie:

  • Adjust oven rack in the middle of your oven and preheat oven to 350F.
  • Prepare a 9 inch pie pan, by brushing it with some melted butter or use oil spray.
  • Unroll the thawed phyllo sheets and start layering the sheets 1-2 sheet at a time letting it overhang at the sides of the pan.
  • Brush sheets with butter, then layer another sheet in a rotated position than the one underneath so we will cover all pan edges.
  • Work your way until you are done with half the sheets.
  • Pour the pumpkin mixture and level.
  • Lay the rest of the sheets above the pumpkin layer brushing in between with butter and rotating sheets every time.
  • Fold the overhanging phyllo sheets over creating a cool ruffle look. Brush with more butter if needed.
  • Cut into 8 pieces and bake in the oven for 45-50 minutes.
  • Drizzle the pie with cooled syrup everywhere especially at the edges.
  • Let it set for a couple of hours before serving.


  •  Cover phyllo sheets with a slightly damp kitchen towel to avoid dryness especially if you are not used to work with filo dough.
  • Check the pie after 20 minutes if you notice that the edges are starting to brown, cover loosely with aluminum foil.
  • Storage: Cover leftover loosely with aluminum foil or plastic wrap and refrigerate for up to 4 days.
  • Please check the nutrition disclaimer policy.


Calories: 493kcal | Carbohydrates: 67g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 208mg | Potassium: 230mg | Fiber: 2g | Sugar: 53g | Vitamin A: 9573IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 2mg