Pumpkin filo pie

Try this any time of the year and especially at Halloween.

Pumpkin filo pie


Serves 8-10

3 eggs
¼ cup milk
½-¾ cup sugar
1 tsp ground mixed spice
500g cooked pumpkin, mashed
8 sheets filo pastry
canola oil spray
1 Tbsp apricot jam
1 Tbsp boiling water
10-12 pecan nuts
½-1 cup plain yoghurt


Preheat oven to 180°C.
Beat eggs and milk together. Add sugar and beat until dissolved. Add spice and pumpkin and mix.
Line a round pie dish, about 23 cm diameter, with two sheets of filo pastry. Spray with a little oil. Repeat until all pastry is used.
Pile pumpkin mixture into the filo pastry shell and smooth with the back of a spoon.
Place in preheated oven and bake for 20-30 minutes, or until pastry is golden and mixture is set.
Mix apricot jam with water and sieve. Dip pecan nuts into liquid.
Arrange pecan nuts on top of the pie. Serve sliced with yoghurt.

Nutrition Information Panel

Per Serving [10 Serves]
Energy 887kj
Protein 5.9g
Total fat 6.2g
- saturated fat 1.8g
Carbohydrates 32g
- sugars 19.7g
Fibre 1.8g
Sodium 39.6mg

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