Cardamom Pumpkin Filo Pie: A Warming Autumn Treat
Pour yourself a glass of whiskey or brandy, cut a generous slice of pie and cosy up by the fire. That’s the inspiration behind this comforting, spiced autumn pie—a perfect blend of seasonal flavours and soothing warmth.
Pumpkin and Cardamom: A Perfect Pairing
There’s something irresistibly comforting about sweet and savoury spiced pumpkin, gently infused with cream and layered over a crisp, golden filo pastry base. The addition of cardamom brings an aromatic lift that pairs beautifully with the pumpkin, adding depth and a calming, almost nostalgic quality to every bite.
Interested in learning more about Cardamom? Then click here to read more on flaevor.com
Recipe: Cardamom Pumpkin Filo Pie
Cardamom Pumpkin Filo Pie
Warming sweet and savory cardamom spiced pumpkin blended and infused with cream, placed on top of a light crunchy buttery filo pastry base.
Servings: 8 slices
Ingredients
- 750g pumpkin peeled, deseeded and cut into chunks
- 8 sheets filo pastry + 25gm melted butter for brushing
- 1/2 tsp salt
- 140g light brown sugar
- 1 tsp ground cardamom
- 2 eggs, beaten
- 25g butter, melted
- 125ml cream
- 50ml milk
Instructions
- Heat oven to 160°C fan forced.
- Using a medium-large saucepan, cover pumpkin pieces with water and bring to a boil, place a lid on top and simmer for 15 – 20 minutes. Drain and let cool.
- Roll out filo pastry sheets. Using a 25cm pie dish with a removable base, gently layer the filo sheets one by one, draping the extra pastry over the edge. When the dish is evenly lined, use a fork and prick all over the base. To finish, carefully take the overlapping filo pastry and shape around the rim. Brush all over with melted butter and bake in the oven for 15 – 20 minutes until light golden brown. Remove and leave to cool completely (if the pastry on the base has risen, carefully press it down to flatten).
- To make the filling: Push cooled pumpkin pieces through a sieve to make a puree. Combine beaten eggs, sugar, salt, cardamom, 25gm melted butter, milk and cream, then add the pumpkin purée and stir to combine.
- Pour evenly into the filo pie shell and bake for 30 minutes or until the filling is set.
- Leave to cool before removing the pie from the tin and serving.
Cardamom Pumpkin Filo Pie
