Sweet pumpkin phyllo pastry pie!

Sweet pumpkin phyllo pastry pie!


  • 1 package phyllo pastry (thawed)
  • 2 cups roasted pumpkin puree
  • 1 cup sugar 
  • ½ cup finely chopped walnuts
  • 2 Tbsp semolina
  • 150g melted butter
  • 1 tsp cinnamon
  • ¼ tsp clove
  • ¼ tsp ground nutmeg
  • half a cup of icing sugar (for topping)


  1. Mix your pumpkin puree with the sugar, cinnamon, clove, nutmeg and semolina and set aside. Grease a small baking tray (30×12) and add half a sheet of phyllo pastry. (When you thaw your phyllo and unfold it, you will need to halve it so that it fits nicely in your tray) 
  2. Butter 6 halves and lay them on top of each other. In between each layer sprinkle some cinnamon and scatter some walnuts. 
  3. Proceed with adding your filling and to finish, add another 5 buttered sheets of phyllo. I use a silicone brush to butter each sheet, it is very practical! Trim off the sides and fold in any remaining phyllo neatly onto your pie!
  4. Brush any remaining butter on top and bake in a preheated oven on 180 degrees Celsius for 45 minutes or once the phyllo had turned golden brown on top!
  5. Let it cool for about 10 minutes before sprinkling with icing sugar and serving! An absolute treat!