Am I too late?
I know that by now you probably had pumpkin in any possible eatable form like cookies, lattes, cheesecakes, donuts or anything really. Did you know though, that most of that stuff does not in-fact contain any actual pumpkin? (here’s why)
Here comes the real stuff…
If you want to eat something with pumpkin, then why not with actual pumpkin and not just pumpkin spice? Here are a few good reasons to do that.
- A good source of Vitamin A
- Powerful source of iron
- Regulating blood pressure
- Reducing the risk of cancer
- Combating Diabetes
To make these delicious and healthy super crispy pumpkin pies, all I did was to take a small pumpkin (weighing about 1260 grams), cut it, remove its seeds and grate it (took me about 10 minutes). Then I cooked it with some butter and brown sugar to turn it into an amazing mashy, sweet pie filling. Easy No?
Sweet Mini Greek Pumpkin Pies
In Greece, we usually add cinnamon and raisins, when making sweet pumpkin pie, but I skipped raisins this time as they would make my pumpkin pies way too sweet along with the brown sugar. Instead, I added some finely chopped walnuts and of course the cinnamon which I love love love to have in my desserts.
Since these pies have a more festive look you can serve them on any kind of winter get-together or celebration. You can serve them with a hot cup of spiced tea or coffee or even as a festive table centerpiece. Everyone will love them. Oh, I’m so looking forward to Christmas, aren’t you?
According to the USDA National Nutrient Database, one cup of cooked, boiled, or drained pumpkin without salt contains:
- 76 g of protein
- 7 g of fiber
- 49 calories
- 17 g of fat
- 0 g of cholesterol
- 01 g of carbohydrate
Source: Medical News Today
Mini Greek Pumpkin Pies With Phyllo Pastry (Kolokuthopitakia)
For The Filling:
- 1260 grams fresh pumpkin
- 50 grams butter
- 125 grams brown sugar
- ½ teaspoon ground clove
- 1 teaspoon ground cinnamon
- 50 grams walnuts finely chopped
For The Pies:
- 125 grams of phyllo or 5 phyllo pastry sheets on room temperature
- 125 grams butter
- icing sugar
- Cut and grate the pumpkin.
- In a nonstick pan melt the 50 grams of butter over high heat.
- Once butter is melted add the grated pumpkin.
- Cook the pumpkin till it softens and reduces to ⅓ (about 10 minutes), stiring constantly with a wooden spoon.
- Add the brown sugar and keep stiring till pumpkin looks golden brown and mushy.
- Remove from heat and add the ground clove, cinnamon and chopped walnuts. Melt the remaining butter in a small saucepan.
- On a flat surface lay the phyllo sheets lenghtwise. Cut all the phyllo's across to 6 long strips (each strip should be about 8 cm).
- Put all the phyllo strips together and cover with a tea towel.
- Take 3 strips of phyllo at a time and lay them flat on the surface covering the rest with the towel (so they won't air-dry)
- Brush each phyllo strip with butter. NOTE: Brush with butter right on the center of the strips not the edges otherwise they'll stick to the surface.
- Add a ¾ filled spoonful of filling to each phyllo strip. Fold each strip moving upwards.
- Add the pies to a well greased baking tray or your oven's tray. Preheat oven to 220°C/428°F.
- Once you roll all of the pies, brush with butter and prick each pie 3-4 times with a toothpick (so they won't explode from steam while baking).
- Bake for 15 minutes or until the pies get a nice golden color.
- Dust with icing sugar and serve.
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