Vegan pumpkin filo pie

Name: Vegan pumpkin filo pie
Ingredients: 3000 g pumpkin; 5 heaped tablespoons sugar; 1 lemon (grated zest); 2 sachets vanilla sugar; 100 ml oil; 400 g filo pastry sheets; 1 teaspoon cinnamon; 100 g coarsely chopped walnuts (optional); 150 ml strained pumpkin juice; 20 g powdered sugar

Dessert - Vegan pumpkin filo pie by Letitia E. - Recipia

The peel stays on the pumpkin in this vegan pumpkin filo pie, grated along with the flesh. The pastry sheets bake in layers, then soften slightly with the sweetened juice without losing their browned edges. I choose pumpkins with thin skins so I can grate them without peeling them. Prep: 30 minutes. Cook: 50 minutes. Rest: 50 minutes. Total time: 130 minutes. Serves: 12. Approximately 330 kcal and 6 g protein per serving.

Ingredients

3000 g pumpkin
5 heaped tablespoons sugar
1 lemon (grated zest)
2 sachets vanilla sugar
100 ml oil
400 g filo pastry sheets
1 teaspoon cinnamon
100 g coarsely chopped walnuts (optional)
150 ml strained pumpkin juice
20 g powdered sugar

Preparation

1. Wash the pumpkin well, remove the seeds and cut it into pieces that will fit in a food processor or on a grater. Grate it with the peel on. 2. Put the grated pumpkin in a bowl, add the sugar, grated lemon zest and vanilla sugar. Mix and leave for 20 minutes, until it softens and releases its juice. 3. Heat the oven to 170°C. Grease a baking pan about 25 x 30 cm with some of the oil. Lay down 3 sheets, brushing oil between them, then spread a generous handful of squeezed pumpkin over the top. Sprinkle with a little cinnamon and, if using, walnuts. Continue until you have 3 layers of pumpkin and 4 layers of pastry sheets, brushed with oil between them. 4. Bake the pie for 20 minutes, until the pastry sheets begin to brown. 5. Strain the juice released by the pumpkin. Pour 75 ml over the pie and bake for another 15 minutes. Add the other 75 ml and bake for 15 minutes more, until nicely browned. If you have more juice than that, save the extra. 6. Leave the pie to cool for 30 minutes, then dust it with powdered sugar.

Notes

A thin-skinned pie pumpkin is easy to grate without peeling; if yours has thick skin, remove it, as it may stay fibrous after baking. Firm, orange flesh grates into strips that hold their shape well between the pastry sheets. If the pumpkin is very juicy, it may release a lot of liquid; add only as much as the pastry sheets absorb, a little at a time, and save the extra. Coarsely chopped walnuts can be sprinkled between the layers as an optional addition. The pastry sheets contain gluten, and walnuts are an allergen; check the package label if you’re cooking for someone with dietary restrictions. The pie keeps covered in the fridge for up to 3 days. I cut smaller pieces so I can lift the layers out of the pan without them falling apart. Serve a slice with black tea.