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+ servings
Greek pumpkin pie Vegan

Sweet Greek Pumpkin Pie

Crispy phyllo surrounds a sweet pumpkin filling in this traditional vegan Greek Pumpkin Pie.
Course Dessert
Cuisine Greek, Mediterranean, Vegan
Keyword Greek Pumpkin Pie
Servings 30 pieces
Author OliveTomato.com


  • 2 cups (500 g) plain pumpkin puree
  • 2 teaspoons olive oil plus more for brushing phyllo
  • ½ cup (100 g) white sugar
  • cup (65 g) brown sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • ½ cup (40 g) finely ground walnuts
  • 12 phyllo sheets
  • Powdered sugar for dusting


  • Preheat oven at 350 Fahrenheit (180 degrees Celsius)
  • In a bowl mix all the ingredients except the phyllo and powdered sugar.
  • On a large surface (like a table). Place one phyllo sheet and brush with olive oil, place a second phyllo on top and brush again with olive oil.
  • Place filling carefully with a spoon on the edge of the short side of the phyllo and roll carefully into a log. You will put about 4 tablespoons of the pumpkin mixture in each log.
  • Brush the top and bottom of log with olive oil and place with bottom down in a pan. Make slits on top about 2 ½ inches apart (that is where you will slice them once baked). You can also wind the logs into a shell shape all around a large pan or individual rolls.
  • Repeat with the rest of the phyllo sheets and you should have 6 logs.
  • Bake in the lower part of the oven for about 30 minutes until phyllo is golden.
  • Remove from oven, let them cool for about 10 minutes. Dust with powdered sugar before serving.