Kolokithopita Pumpkin Pie Recipe

I absolutely adore this recipe because it combines the cozy, sweet flavors of fall in a unique and flaky treat that feels like a warm hug. Plus, it’s the ultimate blend of texture and taste with crunchy phyllo, sweet pumpkin filling, and a touch of nuttiness from the walnuts.

Kolokithopita, a pumpkin pie in the Greek style, is a delightful blend of savory and sweet flavors. I adore using phyllo dough because it’s so crispy and so versatile.

Grated pumpkin or butternut squash is an ideal pairing with the warm spices of cinnamon, nutmeg, and cloves, and the crunch of walnuts is a perfect complement. A hint of olive oil ties all of this together and kneads it into a surprisingly rich pie that is high in fiber and healthy fats.

Ingredients

• Phyllo Dough: Offers a flaky, delicate texture; low in calories and fat.
• Pumpkin/Butternut Squash: Rich in fiber and beta-carotene; adds natural sweetness.
• Olive Oil: Heart-healthy fat; provides a rich, fruity flavor.
• Walnuts: High in omega-3s and protein; adds a crunchy texture.
• Sugar: Sweetens the filling; balance sparingly for a healthier pie.
• Raisins (optional): Natural sweetness and chewy texture; add if desired.
• Cinnamon, Nutmeg, Cloves: Aromatic spices that bring warmth and depth.
• Honey/Maple Syrup: Natural sugars with distinct flavors; sweetens beautifully.

Ingredient Quantities

• 1 package of phyllo dough
• 5 cups grated pumpkin or butternut squash
• 1 cup sugar
• 1/2 cup olive oil
• 1/2 cup walnuts, chopped
• 1/4 cup raisins (optional)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup breadcrumbs
• 1/4 cup honey or maple syrup
• 1/4 cup powdered sugar, for dusting (optional)

Instructions

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to preheat. Take a small amount of olive oil and use it to grease a baking dish.

2. In a big mixing bowl, combine the sugar, ground cinnamon, nutmeg, cloves, and salt with the grated pumpkin or butternut squash. Mix well.

3. Mix the chopped walnuts, optional raisins, breadcrumbs, and honey or maple syrup into the pumpkin mixture in a large bowl until everything is combined evenly.

4. Set out the phyllo dough and place a damp towel over it to keep it from drying out.

5. Layer one sheet of phyllo dough in the baking dish, brushing lightly with olive oil, and continue layering and brushing each sheet until you have about six sheets, or layers, in the baking dish.

6. Evenly distribute the pumpkin mixture across the layered phyllo dough.

7. Layer the last of the phyllo spritzed with oil in the same way over the pumpkin mixture. Cover it completely.

8. When all layers have been arranged, brush the top sheet with a good amount of olive oil. Using a sharp knife, score the top layer of the phyllo to create squares, being careful to cut only partway through.

9. Place in the preheated oven at 350 degrees for 45-50 minutes, or until the phyllo appears golden and puffy.

10. Dust with powdered sugar just before serving, if desired, and allow the kolokithopita to cool slightly.

Equipment Needed

1. Oven
2. Baking dish
3. Small brush (for olive oil)
4. Large mixing bowl
5. Measuring cups
6. Teaspoons
7. Sharp knife
8. Grater (for pumpkin or squash)
9. Damp towel (for phyllo dough)

FAQ

• Can I use a different type of squash instead of pumpkin?Certainly, butternut squash can stand in for and won’t yield a different tint of taste or texture.
• Is it necessary to use phyllo dough?This recipe is traditional with phyllo dough, which gives a light and crisp, flaky texture. You could try puff pastry in its place.
• How can I make this recipe gluten-free?Use phyllo dough that is free from gluten. Substitute gluten-free crumbs for the breadcrumbs in recipes.
• What if I don’t have walnuts?Pecans or almonds work well as substitutes for walnuts, yielding an equally crunchy and tasty result.
• Can I omit the raisins?Raisins can be left out if you aren’t a fan. They are not the 4th of July parade floats of this recipe. You can even use Craisins instead.
• How should I store leftovers?Keep in an airtight container in the refrigerator for as long as 3 days. If you want a crisp texture when you eat them, reheat them in the oven.
• Can this pie be made ahead of time?It is indeed possible to get it ready in advance and put it in the oven just before presentation to keep it as crisp as can be.

Substitutions and Variations

You can use puff pastry instead of phyllo dough for a different texture.
For a pie that isn’t as sweet, use 3/4 cup sugar or a similar amount of a less sweet sugar substitute, like coconut sugar.
To make these nut-free, replace the walnuts with sunflower seeds.
You can swap out olive oil for melted butter or coconut oil for a flavor that’s just a bit different. It will still be delicious!
If you have a preference for a different sweetness profile, you can use maple syrup instead of honey.

Pro Tips

1. Drain Excess Moisture Before mixing the grated pumpkin or butternut squash with the other ingredients, make sure to squeeze out any excess moisture. This will prevent the filling from becoming too watery and ensure a crispier texture.

2. Work Quickly with Phyllo Phyllo dough dries out quickly, even under a damp towel. Prepare your filling and workspace in advance so you can assemble the dish swiftly. If you notice any sheets becoming dry, lightly mist them with water.

3. Enhance Nutty Flavor Toast the chopped walnuts lightly in a dry pan before adding them to the filling. This will deepen their flavor and add an extra layer of nuttiness to your dish.

4. Phyllo Layer Variation For added texture, you can alternate layering every two or three sheets with a sprinkle of breadcrumbs to absorb the filling’s moisture while baking, helping the layers stay crisp.

5. Customize the Sweetness Taste the pumpkin mixture before assembling to adjust the sweetness. Depending on your preference or the pumpkin’s natural sweetness, you may want to add a little more sugar or honey/maple syrup.