a different pumpkin pie

Ingredients

for the filling

• 1 package of phyllo pastry (or about 12 thin phyllo sheets)
• 3 pounds or 1,5 kg pumpkin (about 3 cups pumpkin pulp puree)
• 3/4 cup olive or vegetable oil (my choice olive oil)
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• 1 teaspoon cinnamon
• 1/2 pound or 200g chopped walnuts
• 1/4 cup honey
• 1/2 cup raisins
• 6 tablespoons breadcrumbs
• 2 tablespoons sugar

for the syrup

• 1/2 cup honey
• 1/2 cup sugar
• 1 cup water
• 1/2 teaspoon cinnamon
• 1/2 tablespoon lemon juice

Instructions

Preheat the oven to 350° F οr 180° C.
Cut off the top of the pumpkin, then cut in halves and remove the seeds.
In a baking sheet lay the pumpkin halves cut side down, and bake until is tender (about an hour).
Scoop out the pulp.
Put the pumpkin pulp in a strainer and let it to drain overnight.
Preheat the oven to 350° F or 180° C.
In a big bowl mix pumpkin pulp, 1/2 cup oil, orange and lemon zest, 1 teaspoon cinnamon, 3 tablespoons breadcrumbs, half quantity of walnuts, 1/2 cup honey and raisins.
In another bowl mix, the remaining walnuts, 2 tablespoons sugar, 3 tablespoons breadcrumbs, and 1 teaspoon cinnamon (walnut mixture).
Grease a baking pan with oil and lay one sheet of phyllo, sprinkle on some walnut mixture.
Lay a second sheet of phyllo, brush it with oil and sprinkle on some of the walnut mixture.
Continue to do so using the half of phyllo sheets you have (a layer of 6 sheets).
Then spread the pumpkin filling and repeat laying the remaining phyllo sheets, always sprinkling the walnut mixture on each sheet of phyllo and brushing with oil the second one.
Just you have finished, trim the phyllo sheets around the baking sheet (if needed) and lightly press the edges.
Then slightly cut the surface of the pie into pieces and bake for 45΄.
Let the pie to cool, but not completely.
In a small saucepan add honey, sugar, 1 teaspoon cinnamon, water and lemon juice.
Boil the syrup for 8΄.
Cut the pie into pieces and pour the syrup spoonful by spoonful.

enjoy