I love pumpkin! I like its deep orange colour, its smooth texture and its wonderful taste. But what i like most, is how easily it can be combined with various ingredients in both sweet and savoury dishes.
This pumpkin pie is a personal favourite. It has a mild sweetness because of the brown sugar. Walnuts, cinnamon and toasted sesame seeds give a deep, rich taste. The best part though, is when you find the orange flavor. Irresistible…
- 380 g pumpkin puree
- 140 g brown sugar, granulated
- 85 g ground walnuts
- 20 g toasted sesame seeds
- 1 tsp ground cinnamon
- zest of an orange
- 1 dose of Greek phyllo ver. 2
- 60 g melted clarified butter
- some flour for rolling out
- powdered sugar & cinnamon for extra sweetness & flavour
In a mixing bowl combine pumpkin puree, cinnamon, sugar, sesame seeds, walnuts and orange zest. Mix well.
Take the first piece of dough out of the fridge and flour your bench well.
Roll out a rectangle pastry sheet about 40 × 50 cm / 15.7″ × 19.6″ or square 50 × 50 cm / 19.6″ × 19.6″.
Divide the sheet into 3 stripes. Use your rolling pin to mark it. Don’t cut it yet.
Brush the sheet with melted butter.
Using a spoon, put filling along the one end of each stripe.
Wrap the filling with the sheet and roll towards the edge of the second stripe.
Repeat the process until you have 3 rolls. Stretch each roll gently to double its length and swirl it.
Transfer onto a baking sheet covered with parchment paper.
Roll out the second pastry sheet and repeat the whole process.
Brush the pies with the rest of the melted butter and prick their tops with a fork.
Bake in a preheated oven, at 200°C / 400°F, for 40 to 45 min.