This sweet pumpkin pie is the perfect Halloween treat, featuring the season’s signature ingredient: pumpkin. The warm, fragrant filling paired with the crispy crust brings the cozy autumnal atmosphere you’re craving. It’s the sweetest way to savor the last days of October!
Ingredients
For the Dough
130 g yellow wheat flour for pies
160 g whole wheat flour
100 g all-purpose flour
100 g strained cow’s yogurt
1 egg
90 ml Greenolia Classic Extra Virgin Oil
80 ml water
1/2 teaspoon salt
8 g baking powder
For the filling
1 kg pumpkin flesh, finely choppedFor the Filling
2 tablespoons Carolina rice
300 g sugar
2 vanilla capsules
50 g cow’s butter
Cinnamon sugar for sprinkling
Olive oil and melted cow’s butter for brushing the dough
Powdered sugar for garnish
Directions
For the Dough
1. In the mixer bowl, beat the yogurt, egg, olive oil, and water with the paddle attachment until well combined.
2. In a separate bowl, mix the three types of flour, baking powder, and salt. Gradually add this to the mixer, beating first with the paddle and then with the dough hook, until a relatively firm and smooth dough forms.
3. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 24 hours.
Για τη For the Filling γέμιση
1. In a wide saucepan, add the finely chopped pumpkin and cover with a lid. Cook over medium heat for about 5 minutes until the pumpkin releases its juices.
2. Uncover the pan and continue cooking until the liquids evaporate completely.
3. Add the sugar, butter, and vanilla, cooking for another 5-10 minutes, stirring frequently, until the sugar lightly caramelizes.
4. Remove from heat, add the rice, stir well, and let the filling cool.
For the Phyllo and Pie Assembly
1. Preheat the oven to 200°C (fan function). στους 200° C.
2. Remove the dough from the fridge and cut 2 small pieces weighing 30 g each. On a floured surface, roll out each piece into a very thin sheet, 34 cm in diameter.
3. Place the sheets on two baking trays and bake them for 1 minute to dry them out. Remove from the oven and let them cool. Lower the oven temperature to 180°C (fan function).
4. Divide the remaining dough into 7 portions and shape them into balls. Roll each ball into a 15 cm diameter sheet.
5. Stack 4 of the 15 cm sheets on top of each other, sprinkling with a little cinnamon sugar in between, and roll them out together into a single 36 cm sheet.
6. Brush the baking pan with the olive oil-butter mixture and lay the large sheet in the pan. Place one of the pre-baked sheets on top and pour the filling over it.
7. Cover the filling with the second pre-baked sheet.
8. Stack the remaining 3 sheets, sprinkling again with a little cinnamon sugar, and roll them out into a 34 cm sheet. Lay this sheet on top of the filling, slightly crinkled.
9. Brush the surface generously with the olive oil-butter mixture and sprinkle with cinnamon sugar. If the edges of the bottom dough are sticking out, tuck them inwards.
10. Score the pie into pieces, being careful not to cut through the bottom sheet.
Baking
Bake the pumpkin pie for 45-50 minutes, until the top is golden brown and caramelized.
Serving
Sprinkle with powdered sugar and serve warm or at room temperature.Enjoy!
