Greek Phyllo Pumpkin Pie for your Holiday Table

This pumpkin pie is made with a flaky phyllo crust and a creamy decadent pumpkin filling. It’s both beautiful and delicious. Serve it for dessert at your Holiday party and delight your guests!

Printable recipe: https://www.dimitrasdishes.com/pumpki...

For the Crust:

8-10 sheets of (#4) phyllo pastry thawed and at room temperature
4 ounces unsalted butter, melted
3/4 cup (150g) granulated sugar
1 teaspoon ground cinnamon
For the Filling:

8 ounces (150g) cream cheese, soft and at room temperature
2 ounces (57g) unsalted butter, softened
1 cup (200g) granulated sugar
1/4 teaspoon salt
2 cups (425g) pumpkin puree
3 egg yolks, at room temperature
1 cup (237ml) milk, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cinnamon
Instructions
Preheat the oven to 350 °F, 180 °C.

Grease and line a 9-inch (23cm) round springform pan with parchment paper.

Combine the cream cheese, butter, sugar, and salt in the bowl of a mixer fitted with the paddle attachment. Beat until smooth.

Add the eggs and beat until incorporated.

Add the remaining filling ingredients and beat until smooth.

Combine the sugar and cinnamon in a bowl and mix together.

Layer the phyllo sheets in the pan and drizzle each one with the butter. Sprinkle a tablespoon of the cinnamon sugar between each layer.

Pour the filling into the crust and place the springform pan onto a baking pan.

Fold the phyllo that's hanging outside of the pan inward to create a crust. Brush with the remaining butter.

Bake on the center rack of the oven for almost 2 hours or until the filling has set around the edges and slightly jiggles in the center.

Remove from the oven and allow it to cool completely.

Refrigerate overnight and then carefully remove the pie from the pan and set it on a serving dish.

Garnish with whipped cream and serve.


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