Sweet Pumpkin Pie


What you need:

  • 1 kg. pumpkin flesh
  • 1/5 kg. pastry sheets
  • 125 gr. sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon grated clove spice
  • 1 vanilla capsule or 1 teaspoon of vanilla extract
  • 40 ml. olive oil and extra pastry


  1. Cut the pumpkin in half, remove the seeds with a spoon, grate it with a coarse grater and place it in a saucepan with ¼ cup water.
  2. Boil until the liquids evaporate.
  3. Add the olive oil, sugar, cinnamon, clove spice and simmer for 5 minutes.
  4. Let the mixture cool down.
  5. Preheat the oven at 180 ° Celsius.
  6. Oil a pan and place 3 pastry sheets on the bottom and keep aside three for the top.
  7. Brush olive oil on each pastry sheet.
  8. Alternate placing the pastry sheets (2 at a time) in your pan with the filling until you’ve used all. (Do not forget to brush on oil on each sheet.)
  9. Cover with the 3 pastry sheets you placed aside, brush its surface with oil and carve into squares.
  10. Bake at 180 °C (preferably not fan baking). Allow the cake to cool slightly and serve.
  11. Sprinkle with powdered sugar and cinnamon if you like.