Let’s give ‘em “pumpkin” to talk about…
A homemade pumpkin pie filling comes together with layers of flaky filo dough in my delicious Pumpkin Pie Pastry.
Pumpkin pie brings a sense of nostalgia for many of us. I blame it on its tasty mix of spices, causing scents like cinnamon and nutmeg to fill the air.
The other day, I found myself with leftover filo dough and was wondering what to do with it. Of course, with my sweet tooth, I couldn’t help but whip-up a makeshift pumpkin pie.
During the holidays, I always turn to an easy pumpkin pie recipe because I’m so busy preparing other dishes. So yes, I use pumpkin pie puree straight from a can – and I’m not ashamed about it!
My Pumpkin Pastry is inspired by that easy pie filling. Instead of using it for a pie shell, it’s wrapped in a generous pile of filo dough, covered and baked in butter, then sprinkled with powdered sugar.
How do You Use Filo Dough?
Working with filo dough is not a complicated ordeal. I usually purchase mine frozen, and most packages give a thorough idea of how to cook/bake with it.
It’s important to thaw the filo dough according to its directions. Usually, this entails defrosting it in the fridge overnight, or on your countertop at room temperature for 3-4 hours.
Packaged filo dough is usually rolled so to begin preparations, unroll it gently.
Most recipes using filo dough will require at least 5 sheets. When you layer the sheets on top of each other, you’ll want some sort of liquid between each one: normally butter or olive oil. A pastry brush is key to make sure you get the liquid brushed on gently and evenly.
As you layer and butter your filo dough, be sure to place a damp cloth on the unused filo dough to prevent it from drying.
How Do You Fix a Watery Pumpkin Pie?
Sometimes, pumpkin pie filling can get watery. This Pumpkin Pie Pastry avoids this problem, mainly because it uses a canned puree. Canned pumpkin puree is a lot less watered down than pureeing your own pumpkin.
Furthermore, the filling contains an egg, which helps stabilize its overall structure.
In general, to avoid a watery pumpkin pie, adding more eggs helps hold it together. A pumpkin pie’s filling is custard-like, so eggs are your best bet for maintaining the structure.
How to Make a Pumpkin Pie Pastry with Filo Dough
Pumpkin Pie Pastry
- 1 ¼ canned pumpkin puree
- ½ cup condensed milk
- 1 large egg
- 1 tsp ground cinnamon
- ¼ cup chopped pistachio
- 6-7 sheets filo dough thawed (about 11 x 13 inches in size)
- ¼ cup butter melted
- 2 tbsp powdered sugar
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Set aside.
- In a large bowl, mix together pumpkin puree, condensed milk, egg, and cinnamon.
- Add one layer of filo dough on lined baking sheet. Brush a thin layer of butter on its surface. Once buttered, add another sheet of filo dough on top.
- Continue for the remaining filo sheets. Do not butter the top and final layer.
- Pour pumpkin mixture in the center of the filo dough (widthwise). Sprinkle with chopped pistachio.
- Roll the sides and ends over on top of the filling, securing with butter and slightly pressing down. It should look like a flat log.
- Carefully turn the pastry over so the seams are facing side down.
- Bake for 20 minutes and allow to cool. Sprinkle powdered sugar and cut to serve.