Who else loves just about everything that is pumpkin? Reminiscent of cozy nights and cooler days. Everywhere you look you will find them come mid September. I just know that you will love this wonderful phyllo wrapped pumpkin pita called a kolokithopita!
Sometimes we make this kolokithopita savory & sometimes we make it sweet! I chose to achieve the in between. This one is lightly sweetened with a little allulose. You can use honey, sugar, or anything else you love!
Keeping the amount of sweetener small, allows the flavor of the pumpkin and the spices to come through. No need to be overwhelmed by sweetness here!
Perfect for an autumn afternoon with coffee or tea!
Side note: I took some over to my friend’s home to try this new recipe of mine, and she raved at how wonderful it is! It was made as an experiment, and she said that it had to go on the blog! So here it is. If you try it, let me know!
1 can of puréed pumpkin (15 oz.)
1 tbsp cinnamon
1 tbsp vanilla extract
1/2 tsp ground cloves
1/4 tsp salt
1 tbsp sweetener
10 sheets of phyllo
1/2 stick of butter
1 tsp of sesame seeds for garnish
In a medium bowl, mix the pumpkin purée, egg, sweetener, vanilla, salt, cinnamon and clove.
Melt the butter. Brush a 9×9 baking pan with butter. Start by laying out your phyllo and drizzling butter over it, sheet by sheet. You don’t want your pastry brush to touch the phyllo. When you have done this with half the sheets, overlapping them, then spread the filling throughout the base of the phyllo evenly.
Then sheet by sheet, lay them on top, drizzling butter on each one. Then fold the edges over each other to wrap the pumpkin pita. Brush it with butter, instead of drizzling.
Now you need to score the pita so that it will be easier to cut into when it is baked. Scoring means that you are just gently cutting the very top layer. Then pour the leftover butter over the top of the pita, making sure that you have brushed all around it as well. Sprinkle some sesame seeds on top.
Bake at 400F for 30 minutes or until golden brown.