real change of pace from the traditional Thanksgiving pumpkin pie. Crispy
fillo layers, a delicately spiced pumpkin filling, and it’s all drenched
in a luscious light honey syrup. Different and delicious.
large saucepan, combine canned pumpkin, 1/2 cup butter (1 cube), and
over medium/low heat for 15 minutes to evaporate moisture and thicken;
stir frequently and do not allow to burn.
sugar, cinnamon, cloves, raisins, and 1 cup walnuts.
saucepan, combine sugar, water and honey.
mixture to boil.
to boil until syrup is slightly thickened, about 15 minutes.
from heat and set aside.
bottom and sides of 10” x 15” baking pan with melted butter.
about 5 fillo sheets for bottom of pita.
not cut bottom fillo sheets to pan size; keep sides up.
butter between each layer of fillo; brush sides.
next 5 fillo sheets, brush with butter and sprinkle with chopped
in pumpkin filling; spread evenly.
fillo sides over to completely enclose filling and brush generously with
remaining fillo sheets to pan size.
next 5 fillo sheets, brushing with butter and sprinkling with chopped
last fillo sheets, brushing butter between each layer only.
excess fillo dough from sides and corners of pan.
top generously with butter.
through TOP 3-4 fillo layers ONLY; do NOT cut all the way through.
pita at 350 degrees for 50 – 60 minutes; pita should be light, golden brown.
cool for 15 minutes.
syrup over warm pita.
Glyki Kolokithopita cool and absorb all of syrup before cutting all the way through.
not cover until completely cooled.
at room temperature or cold.