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Pumpkin Pie

Greek.Cookery's picture
  Phyllo pastry sheet 8 Gram (20 X 12 Inch)
  Mild olive oil 6 Fluid Ounce (175 Milliliter)
  Cracked wheat/Raw rice 1 Teaspoon
For filling
  Pumpkin flesh 4 Pound (1.8 Kilogram Flesh From A Pumpkin Of 2 Kilogram Or 5 Pound)
  Oranges 2 , grated for zest and juice extracted
  Mild olive oil 4 Fluid Ounce (125 Milliliter)
  Caster sugar 4 Ounce (125 Gram)
  Ground cinnamon 2 Teaspoon (Use Freshly Ground Cinnamon)
  Cream of wheat/Semolina 2 Tablespoon
  Egg 1 Medium, beaten
  Walnuts 8 Ounce, roughly chopped (250 Gram)
For syrup
  Caster sugar 12 Ounce (350 Gram)
  Orange 1 , grated for zest and juice extracted
  Lemon 1 , grated for zest and juice extracted
  Cognac 2 Tablespoon

Start by making the syrup.
Put the strips of grated zest into a small pan with 75 ml (3 fl oz) water and boil for 5 minutes.
Add the orange and lemon juices and stir in the sugar.
Cover and simmer for a further 5 minutes, until you have a clear syrup.
Add the cognac, stir over heat a few times, and remove.
Leave to chill overnight.
The next day make the filling.
Cut the pumpkin into 2.5 cm (1 in) cubes and put them in a heavy-bottomed pot with the orange juice (having reserved the grated zest).
Cook, covered, over very low heat, stirring occasionally, until tender - 30-40 minutes, depending on toughness.
Cool and drain, reserving the liquid.
Whisk together the reserved liquid in a small saucepan with the olive oil, sugar, cinnamon and orange zest until the sugar has dissolved.
Stir in the semolina and cook over low heat, stirring, until thickened.
Pour this slowly onto the beaten egg in a bowl, stirring constantly.
You should have a thick, smooth emulsion.
Toss the pumpkin and chopped walnuts together, and stir them into the cinnamon/ orange custard.
Keep the sheets of filo you are not using under a damp cloth to prevent them from drying out.
Oil a 25 cm (10 in) push-bottom, spring-release cake tin.
Brush one sheet of filo with oil, then lay it across the bottom of the cake tin and up the sides.
Turn the tin by 60 degrees, and repeat until you have have laid down 6 sheets, and gone a full 360 degrees.
Sprinkle the bottom of the pan with a teaspoon of cracked wheat or raw rice and pour in the filling.
Cut the remaining sheets of filo in half, which should make them 30 x 25 cm (12 x 10 in).
Lay a sheet on top of the pumpkin mixture, brush with oil, and trim to fit the shape of the pan with kitchen scissors.
Repeat this 3 more times.
Fold the hanging edges from the bottom layers over them and brush with olive oil.
Put 2 more layers, cut to fit the top, over this, brushing between and over them.
Bake in an oven preheated to 180°C (350°F, gas 4) for about 45 minutes, until the crust is burnished gold and crunchy.
Cool for 10 minutes.
Release the sides of the cake tin and slide the pitta onto a serving dish with a lip (so the syrup doesn't run everywhere).
Pour the chilled syrup over the hot pitta and leave until cold.

Recipe Summary

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