Name: Cozy Up with Greek Pumpkin Pie: A Slice of Autumn Bliss
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 500 grams Pumpkin, shredded (Can substitute with finely grated zucchini.); 150 grams Caster Sugar (If using brown sugar, reduce to 100 grams.); 120 grams Short-Grain Rice, uncooked (Adds texture and structure.); 100 grams Currants (Can be swapped with raisins or omitted.); 2 teaspoons Ground Cinnamon (Can substitute with nutmeg or allspice.); 1/2 teaspoon Ground Cloves (Optional, adds depth of flavor.); 10 sheets Filo Pastry (Ensure it's at room temperature.); 150 mL Extra Virgin Olive Oil (For brushing the filo.); Additional Cinnamon (For dusting before serving.); Powdered Sugar (For dusting before serving.)

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As I pieced together the flaky layers of pastry, the fragrant smell of cinnamon and pumpkin wafted through my kitchen, transporting me to sun-drenched Greek shores. This Traditional Greek Kolokithopita, or pumpkin pie, is my go-to autumn treat that fills the house with warmth and comfort. With a deliciously crispy filo crust wrapping around a spiced mixture of shredded pumpkin, rice, and currants, it balances sweetness and savory perfectly. Not only is this Greek Pumpkin Pie a quick and delightful dessert to whip up, but it’s also a vegetarian choice that even the non-vegetarians will love! Imagine serving it warm with a sprinkle of powdered sugar, creating a cozy moment with friends and family. Are you ready to dive into the world of homemade Greek flavors?

Why is This Greek Pumpkin Pie Special?

Comforting, effortlessly indulge in the warmth of cinnamon and pumpkin that brings joy to every bite.
Flaky Perfection awaits you with the crispy filo pastry that adds an unmistakable texture, elevating the traditional pie experience.
Easy Preparation makes it a breeze to whip up for any occasion, whether it’s a cozy family dinner or a festive gathering.
Vegetarian Delight that captures the essence of comfort food, appealing to both vegetarians and meat-lovers alike—perfect for all!
Versatile Options allow you to customize your Kolokithopita; try adding nuts or zest for a unique twist on this classic dish.
Treat your loved ones to a delicious slice of history with this Kolokithopita that celebrates the richness of Greek culinary traditions!

Greek Pumpkin Pie Ingredients

• A delightful mix of flavors awaits you!

For the Filling

Pumpkin (500 grams, shredded) – Core ingredient providing sweetness and moisture; can substitute with finely grated zucchini if desired.
Caster Sugar (150 grams) – Adds sweetness to the filling; if using brown sugar, reduce to 100 grams.
Short-Grain Rice (120 grams, uncooked) – Adds texture and structure to the filling; ensures a balanced consistency.
Currants (100 grams) – Provide bursts of sweetness and chewy texture; can be swapped with raisins or omitted.
Ground Cinnamon (2 teaspoons) – Essential spice for warmth and flavor; can substitute with nutmeg or allspice.
Ground Cloves (1/2 teaspoon, optional) – Adds depth and aromatic quality to the dish.

For the Pastry

Filo Pastry (10 sheets) – Forms the flaky outer layer; ensure it’s at room temperature before using.
Extra Virgin Olive Oil (150 mL) – Necessary for brushing the filo to achieve golden and crispy layers.

For Serving

Additional Cinnamon and Powdered Sugar – For dusting before serving, adding a sweet touch to your presentation.

This Greek Pumpkin Pie will fill your kitchen with enchanting aromas, making it a special treat for family and friends!

Step‑by‑Step Instructions for Greek Pumpkin Pie

Step 1: Preheat the Oven
Begin by preheating your oven to 180°C (350°F). While the oven heats, take a moment to lightly grease a baking pan with olive oil, ensuring it’s prepared to hold the delicious layers of your Greek Pumpkin Pie. This preparation will help the filo pastry to crisp beautifully as it bakes.

Step 2: Prepare the Pumpkin
Grate 500 grams of pumpkin and place it in a clean kitchen towel. Squeeze it gently to remove as much excess liquid as possible. This step is crucial to achieving the right filling consistency, preventing a soggy pie. Once drained, transfer the pumpkin to a mixing bowl to combine with the other ingredients.

Step 3: Mix the Filling
In the bowl with the squeezed pumpkin, add 150 grams of caster sugar, 120 grams of uncooked short-grain rice, and 100 grams of currants. Sprinkle in 2 teaspoons of ground cinnamon and, if desired, ½ teaspoon of ground cloves for an aromatic touch. Drizzle in a splash of olive oil, then mix everything together until well combined, ensuring an even distribution of flavors.

Step 4: Layer the Filo Pastry
Take 5 sheets of filo pastry and layer them in the greased baking pan. Brush each sheet generously with olive oil and overlap them slightly to create a sturdy base for your Greek Pumpkin Pie. This layering not only adds texture but also ensures a golden, flaky crust that will delight everyone.

Step 5: Add the Pumpkin Filling
Spread the prepared pumpkin filling evenly over the layered filo in the pan. Use a spatula to smooth the top, ensuring the mixture is well-distributed. This step creates a delicious centerpiece for your pie, inviting everyone to take a bite of the warm, spiced goodness.

Step 6: Top with Filo Layers
Now, take another set of 5 filo sheets and layer them over the filling, brushing each one with olive oil just as before. Tuck any excess pastry edges back over the filling, which will create a lovely fold that seals in all the delicious flavors.

Step 7: Final Touches
Brush the very top layer of filo with olive oil for a beautiful shine and crisp finish. Using a sharp knife, gently score the top layer in a diamond pattern, which will allow steam to escape and help the pie bake evenly. It also adds a decorative touch to your Greek Pumpkin Pie.

Step 8: Bake to Perfection
Place the baking pan in the preheated oven and bake for 40-45 minutes. Watch for the pastry to turn a lovely golden brown and for that enticing aroma to fill your kitchen. Once done, remove it from the oven and let it cool for a bit—this will make slicing easier afterward.

Step 9: Serve Your Pie
Before serving, dust the top of your Greek Pumpkin Pie with additional cinnamon and powdered sugar to enhance its appearance and flavor. Slice it into pieces and enjoy warm for a delightful dessert or snack that captures the essence of autumn in every bite.

Tips for the Best Greek Pumpkin Pie

Filo Care: Keep the filo pastry covered with a damp cloth while assembling to prevent it from drying out and cracking.
Pumpkin Preparation: Thoroughly squeeze out the excess moisture from the shredded pumpkin; this avoids a soggy filling and ensures a perfect consistency.
Layering Technique: Brush each layer of filo generously with olive oil; this will create that delightful, flaky texture you’re aiming for in your Greek Pumpkin Pie.
Oven Watch: Bake until the top is golden brown, but remember, ovens can vary in heat. Keep an eye to avoid over-baking!
Flavor Adjustments: Feel free to adjust spices according to your preference—adding more cinnamon or a dash of nutmeg can enhance the warmth and depth of flavor.

How to Store and Freeze Greek Pumpkin Pie

Fridge: Store your Greek Pumpkin Pie in an airtight container for up to 4 days. This keeps the pastry crisp while maintaining the delicious pumpkin filling’s flavor.

Freezer: Once completely cooled, you can freeze individual slices or the whole pie wrapped tightly in plastic wrap, then in aluminum foil, for up to 3 months.

Reheating: For the best texture, reheat slices in the oven at 180°C (350°F) for about 15 minutes. This will revive that flaky pastry and warm the spiced pumpkin filling beautifully.

Serving Suggestion: Enjoy slices warm or at room temperature, and consider dusting with additional powdered sugar or cinnamon before serving, turning a simple dessert into a cozy treat!

What to Serve with Traditional Greek Kolokithopita?

As you slice into the warm, spiced layers of this delightful pumpkin pie, let’s explore the perfect companions to elevate your dining experience.

Greek Yogurt: The creamy tang of Greek yogurt complements the pie’s sweetness and adds a refreshing element, enhancing the dish’s overall flavors.
Honey Drizzle: A light drizzle of honey brings out the natural sweetness of the pumpkin while adding a glossy finish that’s simply irresistible.
Roasted Vegetables: A mix of seasonal roasted veggies adds a savory contrast to the pie and introduces a delightful medley of textures and colors to the table.
Herbed Salad: A refreshing salad with mixed greens, feta, and a lemon vinaigrette balances the richness of the pie, creating a harmonious meal.
Warm Spiced Tea: A cup of warm spiced tea echoes the cinnamon and cloves in the Kolokithopita, creating a comforting experience that’s perfect for chilly evenings.
Baklava: If you’re feeling adventurous, a small piece of baklava serves as a delightful dessert pairing, infusing even more of that beloved Greek sweetness into your gathering.
Pistachio Ice Cream: For a delightful twist, serve a scoop of pistachio ice cream alongside warm slices of pie, introducing a nutty flavor that complements the spiced filling beautifully.
Cinnamon Coffee: For the coffee lovers, a cup of cinnamon-infused coffee ties the flavors of the pumpkin pie to the morning or afternoon coffee ritual, making every bite memorable.
Fruit Compote: A side of spiced fruit compote offers a fruity yet tart contrast, adding another layer of complexity that pairs wonderfully with the pie’s rich flavors.

Make Ahead Options

These delightful Greek Pumpkin Pie options are perfect for busy home cooks looking to save time without sacrificing quality! You can prepare the filling—shredded pumpkin, rice, currants, and spices—up to 24 hours in advance. Just refrigerate it in an airtight container to keep flavors fresh and vibrant. Additionally, you can layer the first five sheets of filo pastry in the baking pan and store it covered for up to 3 days. When you’re ready to bake, simply add the prepared filling on top, layer the remaining filo, brush with olive oil, and bake until golden. This allows you to enjoy your Greek Pumpkin Pie with minimal effort on busy weeknights, ensuring that every bite is just as delicious and warm as when freshly made!

Greek Pumpkin Pie Variations & Substitutions

Feel free to get creative with your Kolokithopita to make it uniquely yours; the warm, sweet aroma will guide you!

Zucchini: Swap pumpkin for finely grated zucchini for a lighter, yet equally delightful twist.
Nutty Crunch: Add chopped nuts, like almonds or walnuts, to the filling for an unexpected crunch that complements the sweetness beautifully. They add a lovely texture contrast in every bite.
Dried Fruit Variety: Replace currants with raisins or even dried cranberries for a different fruity flavor profile, enhancing the sweet experience.
Citrusy Zest: Introduce a splash of orange or lemon zest to the filling for a refreshing brightness that cuts through the sweetness and uplifts every bite.
Spice It Up: Enhance the warmth by adding a touch of ginger or a pinch of nutmeg along with the cinnamon; perfect for those chilly autumn evenings.
Gluten-Free Option: Use gluten-free filo pastry or even make a crust using ground almond flour for a gluten-free alternative without sacrificing flavor.
Savory Twist: For a savory rendition, try incorporating sautéed spinach or feta cheese into the filling, transforming this dessert into a delightful side dish.

For more delightful twists, make sure to check out my take on Greek Chicken Burgers and explore the possibilities they offer! Don’t be afraid to mix and match these options to find your personal favorite!

Greek Pumpkin Pie Recipe FAQs

How do I select the best pumpkin for Kolokithopita?
Absolutely! Look for pumpkins that are firm and feel heavy for their size. Choose ones with a smooth skin and vibrant orange color. Avoid any that have dark spots or soft areas, as that indicates overripeness. If you can’t find a fresh pumpkin, finely grated zucchini works as an excellent substitute, providing a similar texture.

What’s the best way to store leftover Greek Pumpkin Pie?
Very good question! Store your remaining slices in an airtight container in the refrigerator for up to 4 days. Make sure to place a piece of parchment paper between layers to retain the crispness of the filo pastry, keeping that delicious texture intact.

Can I freeze Greek Pumpkin Pie, and how should I do it?
Yes, you can! After the pie has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can remain in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw in the fridge overnight, then reheat it in the oven at 180°C (350°F) for about 15 minutes to get that lovely flaky crust back.

Why is my filling too wet after baking?
If you find your Greek Pumpkin Pie filling is too wet, it’s likely because the pumpkin wasn’t drained thoroughly. Squeezing the moisture from the shredded pumpkin as described in the recipe is crucial. For best results, make sure to repeat the squeezing process until no liquid drips out. This way, your pie will have the perfect balance of moisture and texture.

Is this recipe suitable for those with nut allergies?
Certainly! The Greek Pumpkin Pie recipe is naturally nut-free, making it a safe option for those with nut allergies. However, if you choose to add nuts for variation, like chopped walnuts or almonds, be sure to inform your guests. Always double-check the currants’ ingredients, as some brands could have facility cross-contamination warnings.

Can I make this pie vegan?
Yes, you can easily adapt this recipe to be vegan! Substitute the extra virgin olive oil for a plant-based butter alternative when brushing the filo sheets. The filling is already vegan-friendly since it features pumpkin, sugar, and rice, creating an enjoyable dessert for everyone, regardless of dietary preferences!