A delicious pie with an autumnal taste
Take a crystal glass out of the cupboard, pour a whiskey or brandy, cut yourself a slice of Cardamom Pumpkin Filo Pie, then sit by the fire to enjoy… That’s the inspiration for the recipe for this delicious pie.
Pumpkin and Cardamon
There is something so comforting about warming sweet and savory spiced pumpkin blended and infused with cream and placed on top of a light crunchy filo pastry base. What gives it the extra special touch is a dose of Cardamom spice. Cardamom pairs beautifully with pumpkin and has a soothing effect.
Interested in learning more about Cardamom? Then click here for the article
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.
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Servings: 8 slices
Ingredients
- 750 g pumpkin peeled deseeded and cut into chunks
- 8 sheets filo pastry + 25gm melted butter for brushing
- 1/2 tsp salt
- 140 g light brown sugar
- 1 tsp ground cardamom
- 2 eggs beaten
- 25 g butter melted
- 125 ml cream
- 50 ml milk
Instructions
- Preheat 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
