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Pumpkin Phyllo Pie

Course: Dessert
Cuisine: American, Middle East
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Author: Amira
A new way to serve pumpkin pie to your loved ones.
Print Recipe


  • 16 ounces Pumpkin Puree recipe follows
  • 1 cup half-and-half
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3/4 cup brown sugar
  • 2 eggs large.
  • 1 egg yolk.
  • 2 Tablespoons flour.
  • 1/2 16 0z packet of phyllo dough.
  • 3/4 cup unsalted butter melted.

For the syrup:

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


Make the simple syrup:

  • In a saucepan over medium heat, add sugar, water, lime 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 out of 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 to lower middle position 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 layer 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 pop in the oven for 45-50 minutes.**
  • Drizzle the pie with cooled syrup everywhere especially on the edges.
  • Let it set for a couple of hours before serving.


* Phyllo dough sheets should be covered with a slightly damp kitchen towel at all times as it dries out very quickly.
** Check the pie after 20 minutes if you notice that the edges are starting to brown, cover loosely with aluminum foil.

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