Cardamom Pumpkin Filo Pie

Recipe: Cardamom Pumpkin Filo Pie

What you should do with this pie

Take a crystal glass out of the cupboard, pour a whiskey or brandy, cut yourself a slice of cardamom pumpkin pie, then sit by the fire to enjoy… That’s the inspiration for the flavours in this delicious Cardamom Pumpkin Filo Pie recipe.

Warming sweet and savory spiced pumpkin blended and infused with cream, placed on top of a light crunchy buttery filo pastry base. Just the right touch for the colder months and a lovely light dessert fitting well after a more sturdy winter meal.

Cardamom Pumpkin Filo Pie

Print Recipe

Warming sweet and savory cardamom-spiced pumpkin blended and infused with cream, placed on top of a light crunchy buttery filo pastry base.

• Author: Flaevor
• Total Time: 1 hour, 20 minutes
• Yield: 8 slices 1x

Ingredients

Scale 1x2x3x

• 750g pumpkin peeled, deseeded and cut into chunks
• 8 sheets filo pastry + 25gm melted butter for brushing
• 1/2 tsp salt
• 140g light brown sugar
• 1 tsp ground cardamom
• 2 eggs, beaten
• 25g butter melted
• 125ml cream
• 50ml milk

Instructions

1. Preheat oven to 180C/160C fan/gas 4.
2. Using a medium-large saucepan, cover pumpkin pieces with water and bring to the boil, place a lid on top and simmer for 15 – 20 minutes. Drain and let cool.
3. Roll out filo pastry sheets. Using a 25cm pie dish with a removable base, gently layer the filo sheets one by one, draping the extra pastry over the edge. When the dish is evenly lined, use a fork and prick all over the base. To finish, carefully take the overlapping filo pastry and shape around the rim. Brush all over with melted butter and bake in the oven for 15 – 20 minutes until light golden brown. Remove and leave to cool completely (if the pastry on the base has risen, carefully press it down to flatten).
4. To make the filling: Push cooled pumpkin pieces through a sieve to make a puree. Combine beaten eggs, sugar, salt, cardamom, 25gm melted butter, milk and cream, then add the pumpkin purée and stir to combine.
5. Pour evenly into the filo pie shell and bake for 30 minutes or until the filling is set.
6. Leave to cool before removing the pie from the tin and serving.

Keywords: recipe, pumpkin pie, cardamom pumpkin filo pie, filo pie, cardamom pie,

Swiss version here: Kurbiskuchen mit Kardamom