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Pumpkin baklava, traditional sweet pumpkin pie

Prep Time12 hours
Cook Time45 minutes


  • 600 gr (4-6 cups) pumpkin grated and mashed
  • 300 gr (2 cups) walnuts, crushed
  • 100 ml (1 cup) olive oil
  • 80 ml (1/2 cup) honey
  • 80 gr (1/2 cup) breadcrumbs
  • 2 tbsp cinnamon
  • 1 pack of filo pastry
  • For the syrup
  • 100 sugar
  • 100 honey
  • 200 water
  • peel of an orange


  • Grate the pumpkin and allow to rest in the fridge overnight
  • The next day, use half the olive oil and pour in your pan. Follow with the grated, strained pumpkin and sauté for 5-8 minutes.
  • Remove from the hob and transfer in a bowl. Pour the honey, breadcrumbs, crushed walnuts and cinnamon.
  • Then get ready to layer it in the baking tray. Oil the bottom of your tray and layer a couple of filo sheets at the bottom. You can pour the all the mixture as it is or layer it in between each filo sheet.
  • Cut in diamonds and bake for 45 minutes.
  • For the syrup, place in small pot all the ingredients and boil for 7-8 minutes.
  • Once the pumpkin pie is out of the oven, let cool a bit and pour the syrup.