• Roasted pumpkin pie (Chris Middleton)Source: Chris Middleton

Roasting the pumpkin intensifies its sweetness and the caramelised edges of the pumpkin add a lovely complexity to this pumpkin pie filling. The filo pastry gives a crisp but light crust. 






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  • 500 g (1 lb 2 oz) peeled butternut pumpkin (squash), cut into 2 cm (¾ in) pieces 
  • 8 sheets filo pastry
  • 40 g (1½ oz) butter, melted 
  • 100 g (3½ oz/⅓ cup) Apple purée (see note)
  • 3 eggs
  • 1 tsp ground cinnamon 
  • 1 tsp ground nutmeg 
  • ½ tsp liquid stevia
  • 300 ml (10 fl oz) thickened (double/heavy) cream 
  • 2 tbsp pepitas (pumpkin seeds) 
  • whipped cream or yoghurt, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 180°C/350°F (fan-forced). Line a baking tray with non-stick baking paper.

Scatter the pumpkin in a single layer on the prepared tray. Roast for 30–35 minutes until tender.
Set aside to cool. 

Reduce the oven temperature to 160°C/320°F (fan-forced). Grease a fluted 23 cm x 3 cm (9 in x 1¼ in) round loose-based tart tin. 

On a work surface, layer the filo, placing the second sheet at 90 degrees over the first, creating a criss-cross shape, and brushing each sheet of pastry with the melted butter. Continue with the remaining sheets, rotating the angle so that you end up with a complete circle of layered pastry, large enough to fit the tin. Lift into the tin, press gently to fit, then trim with a pair of kitchen scissors, leaving the edge slightly overhanging.

Cover the pastry with a sheet of baking paper and fill with baking weights, or dry rice or beans. Blind
bake for 10 minutes, remove the weights and paper, and bake for a further 10 minutes or until the base
is cooked through and the sides are lightly coloured. Remove from the oven and set aside to cool.

Whiz the cooled pumpkin, apple purée, eggs, spices, stevia and cream in a food processor until smooth. 

Pour into the pie case and sprinkle the pepitas over the top. Bake for 55–60 minutes or until browned and set in the centre. Cool and serve with whipped cream or yoghurt.



• Apple purée helps to add bulk to recipes that have had the cane sugar removed, as well as providing natural sweetness and fibre. Peel, core and roughly chop 4 large apples (about 800 g/1 lb 12 oz). Put the apples and a splash of water in a medium saucepan over medium-low heat. Cover and cook, stirring occasionally, for 8–10 minutes or until tender. Stir and mash the apples, still over the heat, until broken down – they should be mushy and quite thick. Remove from the heat and set aside to cool. It is fine to have a little bit of texture, but if you prefer a smooth sauce, whiz in a food processor or use a hand-held blender and purée until smooth. The purée will keep for 3–4 days in an airtight container in the refrigerator. It also freezes well for a couple of months – portion the purée into small containers or spoon into ice-cube trays, freeze and seal in an airtight container. Makes 600 g (1 lb 5 oz/2 cups).


This recipe is from Incredible Bakes (Smith Street Books). Photography by Chris Middleton.