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Let’s give ‘em PUMPKIN to talk about! This Pumpkin Pie Pastry is flaky, flavorful and so nostalgic of a classic pumpkin pie.

Pumpkin Pie Pastry

Our Pumpkin Pie Pastry is wrapped withdelicious, flaky filo dough and filled with a quick, homemade pumpkin filling.The perfect dessert for a cool, autumn day.
Course Dessert
Cuisine American
Servings 6 servings


  • 1 ¼ cup 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.
Keyword filo dough, pastry, phyllo dough, pumpkin pastry, pumpkin pie, pumpkin pie pastry