Phyllo Dough Pumpkin Pie is the most unusual Pumpkin Pie you’ll ever try!! It’s perfect for the Fall season and for pumpkin lovers. I love Fall and anything with pumpkin in it. So naturally, I wanted to create a recipe with pumpkin that my children enjoy too. I decided to use a traditional dough from back home and create a new pie. It took me few attempts until I got it right. However, when it was done the house smelled of pumpkin and my kids couldn’t get enough of it. Mission accomplished:) . It’s safe to say that no utensils were used in the consumption of this pie!!!Jump to Recipe
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What is Phyllo Dough?
Phyllo, fillo or filo is a special dough used to make traditional food in the Mediterranean, Balkan, Middle Eastern and Eastern European regions. In Albania, we prepare byrek and bakllava with phyllo dough. Bakllava is a pastry often filled with walnuts and seeped in a sweet syrup. While byrek is a main dish where layers of phyllo dough are filled with meat, spinach or feta cheese. Homemade dough is made with flour, water and oil. Then each layer is rolled and stretched repeatedly in a repetitive motion with the rolling pin until stretched very thin to the desired dimensions. Usually you need about 15-20 layers for byrek and about 100 for bakllava. The process is really an impressive work of art! Here in US, I buy the layers of phyllo dough frozen, they’re usually sold in a packet with 2 sheets of phyllo dough.
This Phyllo Dough Pumpkin Pie is pretty unusual because it is not a dessert like most pumpkin pies. I use the phyllo dough layers to create the pie and the pumpkin/ricotta filling goes in the middle. Then I bake the whole thing around 375 for 20-25 minutes. The combination of flavors between phyllo, pumpkin and ricotta cheese is just perfect. My kids couldn’t get enough of it last week, it did help that they could eat each piece by hand:).
This recipe is a vegetarian one, however I want to caution that it does have gluten and it does have dairy. I know that there are people with different eating lifestyles, so please take into account from the ingredients list what you & your family can or can’t eat.
Phyllo Dough Pumpkin Pie Recipe & Instructions
Please note that phyllo dough sheets have to be thawed in room temperature. You cannot microwave them! The time you let them thaw depends on how frozen they are. Pretty much the layers have to come apart from each other and not stick or break when you try to pull them apart.
Phyllo Dough Pumpkin Pie
- 2 sheets phyllo dough thawed
- 1 stick unsalted butter
- 10 ozs ricotta
- 1 pumpkin small, about 2 lbs, pie size
- 1 egg
- 1 cup milk
- 0.5 tbsp salt
- Clean pumpkin inside and out. Turn oven on to 400 degrees Fahrenheit.
- Cut pumpkin in big pieces and put them in the baking dish. Bake for about 25 minutes or until you can easily pierce the pumpkin pieces through with a fork.
- Let the pumpkin cool until it is cool it enough to handle so you can scoop it with a spoon into a bowl.
- Add milk, egg, ricotta and salt to the scooped pumpkin. Mix well.
- Melt the butter stick on the stovetop or microwave. If using the microwave, please melt in 15 seconds interval because butter gets very hot and can hurt you if it bubbles over.
- Make sure the phyllo dough layers are thawed and easily detached from one another.
- Sprinkle some of the melted butter throughout the baking dish with a spoon. I usually use a 14X10 (approximate dimensions) baking glass dish. Place some layers (2-3) of phyllo dough in a way that they lay over the edges. Sprinkle with butter. Then add 4-5 layers in the middle.
- Repeat the process ‘add layers, sprinkle with butter’ until you are done with sheet 1 of phyllo dough. Then add the filling on top and spread evenly.
- Start laying layers of sheet 2 of phyllo dough on top of filling. Again repeat the process of sprinkling with butter every 4-5 layers. Once you are done with sheet 2, fold over the spilling edges of phyllo dough layers that we left on purpose hanging from the edges. This will seal the pie and make sure it doesn’t bubble over. Plus, it makes for pretty servings when it is all baked.
- Bake at 375 degrees Fahrenheit for about 25 minutes (or until golden brown) on the bottom rack of the oven. Turn oven off and let it cool with the oven door closed. I sometimes even cover the baking dish with aluminum foil or a baking sheet and then close the door again just so the heat continues baking the internal layers with burning the outside ones.
- Cut in square pieces and serve!! Enjoy:)
- Taste ricotta how salty it is and adjust salt qty for filling accordingly.
- Make sure phyllo dough sheets are thawed.
- Give yourself time to scoop the roasted pumpkin after it is baked, you don’t want to burn your hands.
- Feel free to add spices to the filling to taste. Since phyllo dough and pumpkin together are a unique combination, i tried to keep it simple in this recipe.
If you would like to save this recipe for later, please pin it in Pinterest. Thank you:)
Other Pumpkin Recipes:
For additional and unique Pumpkin recipes, please see below links: