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    Home » Recipes » Traditional Greek Food Recipes

    Kolokithopita - Greek Pumpkin Pie

    Published: Oct 23, 2021 · Updated: Oct 24, 2021 by Peter G · This post may contain affiliate links · 26 Comments

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    greek pumpkin pie served in a baking dish with a graphic header explaining the dish.

    Kolokithopita is a Greek pumpkin pie made with shredded pumpkin, rice, and warm Fall spices - all encased in a crispy, light filo pastry. It's different, delightful and downright delicious.  

    Greek pumpkin pie served in a baking dish on a wooden table.
    CONTENTS
    • Why this recipe works
    • What goes into this recipe
    • How to make this recipe
    • Expert Tips 
    • Variations
    • Storing & reheating
    • FAQ's
    • Related Recipes
    • 📋 Recipe

    Why this recipe works

    • It's the perfect treat. Are you looking for something completely different? Kolokithopita is the ideal sweet Greek pumpkin pie - best served with a strong cup of coffee! Enjoy it slightly warmed for breakfast, or indulge in a few slices in the afternoon. 
    • It's traditional. This Greek recipe derives from the Southern region of the Peloponnese. Unlike your classic American pumpkin pie, this traditional Greek recipe uses raw, shredded pumpkin and uncooked rice (the rice helps absorb the excess moisture from the pumpkin). Kolokithopita is finished off with ground cinnamon and a little powdered sugar and wrapped in a filo pastry.
    • It has balanced flavours. The natural sweetness of the pumpkin, along with the heady aroma of cinnamon and cloves - it's the perfect Fall flavour powerhouse sharing similar flavours to my healthy pumpkin scones.

    What goes into this recipe

    wooden table with ingredients to make Greek pumpkin pie.
    • Pumpkin (butternut squash).  
      Use a good quality pumpkin or butternut squash (not a carving pumpkin). If you're in a pinch, you can also use canned pumpkin purée - however, this will make the pumpkin pie's texture quite soft.
    • Caster (superfine) Sugar.  
      Adds a complementary sweetness to the pumpkin pie. If you like, you can substitute with brown sugar instead.
    • Short-Grain Rice.  
      Perhaps a little unusual, but adding rice to the kolokithopita helps absorb any excess moisture created by the pumpkin. Short grain rice works best, but regular rice is fine too. I wouldn't use basmati or Jasmine as these rice varieties have a robust perfumed aroma - which can change the flavour profile of the pie.
    • Currants.  
      Currants offer an extra hint of sweetness and provide a little texture. Substitute with black or regular raisins if you can't find these.
    • Ground Cinnamon.  
      Synonymous with many Greek desserts, this kolokithopita would not be complete without this aromatic spice.
    • Ground Cloves.  
      A little clove flavour is optional, and I find that it complements the cinnamon perfectly.
    • Filo (Phyllo) Pastry.  
      A lot of Greek pie recipes make use of filo - and this pumpkin pie is no exception. But, again, use a good quality store brand. (if you love filo, check out my chocolate baklava and galaktoboureko for inspiration).
    • Olive Oil.  
      I love to use Greek extra virgin olive oil in my Greek recipes. It might seem strange to use olive oil in this sweet pumpkin pie - but it works beautifully! Alternatively, use good quality unsalted butter instead.

    How to make this recipe

    a collage showing how to make kolokithopita - Greek pumpkin pie.
    • Step 1: Preheat your oven to 180 deg C and grease a 26cm - 10" round baking pan with a bit of olive oil.
    • Step 2: Grate your pumpkin using a vegetable grater. (you could also use a food processor with the shredding attachment).
    • Step 3: Place the shredded pumpkin in a kitchen towel or cloth over a large bowl and squeeze out all the excess liquid.
    • Step 4: Combine the squeezed pumpkin, sugar, rice, currants, olive oil and spices in a bowl and combine well.
    a collage showing how to make kolokithopita - Greek pumpkin pie.
    • Step 5: Brush the first five sheets of filo with olive oil and proceed to layer them in your pan, ensuring they are overlapping. 
    • Step 6: Spread the kolokithopita filling over the fillo and smooth it out. Tuck any excess fillo overhanging over the filling.
    • Step 7: Take the following five pastry sheets, brush them with olive oil and layer them over the top. Next, brush the top of the pie with olive oil and score the pastry with a sharp knife to create a diamond pattern. (do not cut right into the pie - just the top layers of the filo).
    • Step 8: Bake the kolokithopita in the oven for 40-45 mins until golden brown. Allow cooling before dusting with extra cinnamon and powdered sugar.

    Expert Tips 

    • Remove excess moisture.  It's essential to squeeze the excess water out of the pumpkin - this ensures the kolokithopita holds its shape and does not become too "loose" or soggy. (Using a kitchen towel and a little elbow grease gets the best results).
    • Prepare your filo. To work with commercial filo correctly, bring it out of the fridge (still in the box) and allow it to come to room temperature. When you're ready to work with it, place some parchment paper on your workbench and place the filo on top. Cover with some more parchment paper and a damp kitchen towel.

    Top Tip: Using a damp kitchen towel directly on top of the filo causes the sheets to become too wet and gummy to use. 

    • Score your filo. To score your filo pastry, use a sharp knife and cut through the top layers of the filo sheets. Scoring helps the steam escape while the pumpkin pie is baking - plus, it allows us to see our sliced portions.

    Variations

    • Substitute the rice with chopped walnuts if it doesn't appeal to you (I think it's fantastic and adds a little structure and body).
    • Add ⅓ cup of sesame seeds to the pumpkin mixture for a mild, sweet, nutty hit.

    Storing & reheating

    • Store - place the pumpkin pie in the refrigerator covered with aluminium foil for up to five days. Alternatively, place the sliced pieces in an airtight container (make sure they are separated).
    • Reheat - in the microwave for 10-15 seconds or reheat in a low oven for 10 minutes.

    FAQ's

    How do you pronounce kolokithopita?

    You pronounce it ko-lo-kee-tho-peeta.

    Why is this kolokithopita sweet?

    In Greece, the word "kolokithi" can mean zucchini, pumpkin or squash. Greeks often make a savoury pie with zucchini and feta cheese which has the same name! This dish is usually prepared in regional areas when the weather gets cooler.  

    a filo pie on a wooden table with a kitchen towel and a cup of coffee.

    Related Recipes

    • Healthy Pumpkin Scones
    • Pumpkin Banana Muffins
    • Portokalopita - Greek Orange Cake

    If you've made this recipe or any other recipe on the blog - don't forget to rate it and leave a comment below. You can also follow the blog on Facebook, Instagram and Pinterest OR sign up to the Newsletter for the latest delicious recipes.

    📋 Recipe

    a greek pie made with filo and dusted with cinnamon and powdered sugar.

    Kolokithopita - Greek Pumpkin Pie

    Author: Peter G
    Kolokithopita is a Greek pumpkin pie made with shredded pumpkin, rice, and warm Fall spices - all encased in a crispy, light filo pastry. It's different, delightful and downright delicious. 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 45 mins
    Total Time 1 hr 15 mins
    Cuisine Greek
    Servings 20 serves

    Ingredients
      

    • 500 grams pumpkin, shredded (see note 1)
    • 150 grams sugar, caster (superfine) - if using brown reduce to 100g
    • 120 grams rice, short-grain, uncooked (see note 2)
    • 100 grams currants, (see note 3)
    • 2 teaspoon ground cinnamon
    • ½ teaspoon ground cloves, (optional)
    • 10 sheets fillo pastry
    • 150 mls olive oil, extra virgin preferred
    • extra cinnamon and powdered sugar to dust
    Prevent your screen from going dark

    Instructions
     

    • Preheat your oven to 180 deg C and grease your baking pan with a little olive oil. Make sure your filo is at room temperature or slightly cool. (see note 4)
    • Grate your pumpkin using a vegetable grater. (you could also use a food processor with the shredding attachment).
    • Place the shredded pumpkin in a kitchen towel or cloth over a large bowl and squeeze out all the excess liquid. (see note 5)
    • Combine the squeezed pumpkin, sugar, rice, currants, olive oil and spices in a bowl and combine well.
    • Brush the first five sheets of filo with olive oil and proceed to layer them in your pan, ensuring they are overlapping. 
    • Spread the kolokithopita filling over the fillo and smooth it out. Tuck any excess fillo overhanging over the filling.
    • Take the following five pastry sheets, brush them with olive oil and layer them over the top. Next, brush the top of the pie with olive oil and score the pastry with a sharp knife to create a diamond pattern. (do not cut right into the pie - just the top layers of the filo). (see note 6)
    • Bake the kolokithopita in the oven for 40-45 mins until golden brown. Allow cooling before dusting with extra cinnamon and icing sugar.

    Notes

    1. Use a good quality pumpkin or butternut squash (not a carving pumpkin). If you're in a pinch, you can also use canned pumpkin purée - however, this will make the pie's texture quite soft.
    2. Substitute the rice with chopped walnuts if it doesn't appeal to you (I think it's fantastic and adds a little structure and body).
    3. Currants offer an extra hint of sweetness and provide a little texture. Substitute with black or regular raisins if you can't find these.
    4. Prepare your filo. To work with commercial filo correctly, bring it out of the fridge (still in the box) and allow it to come to room temperature. When you're ready to work with it, place some parchment paper on your workbench and place the filo on top. Cover with some more parchment paper and a damp kitchen towel. 
      1. Using a damp kitchen towel directly on top of the filo causes the sheets to become too wet and gummy to use. 
    5. Remove excess moisture.  It's essential to squeeze the excess water out of the pumpkin - this ensures the kolokithopita holds its shape and does not become too "loose" or soggy. (Using a kitchen towel and a little elbow grease gets the best results).
    6. Score your filo. To score your filo pastry, use a sharp knife and cut through the top layers of the filo sheets. Scoring helps the steam escape while the pumpkin pie is baking - plus, it allows us to see our sliced portions.

    Nutrition

    Serving: 1 slice | Calories: 556 kcal | Carbohydrates: 91 g | Protein: 11 g | Fat: 16 g | Saturated Fat: 3 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

    This post was originally published in June 2013, but was republished with new content and pictures in October 2021.

    More Traditional Greek Food Recipes

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    • Vasilopita (Greek New Years Cake)
    • Greek Lemon Rice Recipe
    • Ladokouloura (Greek Olive Oil Cookies)

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    1. bellini

      June 04, 2013 at 11:28 pm

      I have never tried anything like it but one of these days i will.

      Reply
    2. Robin Kamilos

      June 05, 2013 at 2:31 am

      This looks absoultely divine! Shared on my fb page and definitely will make this for my DH< who is greek btw.
      Thank you for your blog, and your wonderful pictures! You could almost eat the page!!!

      Reply
    3. ελία βεβία

      June 05, 2013 at 4:09 am

      im from greece.i live in thessaloniki and im in love with ur blog ! keep up this perfect work ! traditional greek kitchen is one of the best in the world 🙂

      Reply
    4. Rosa

      June 05, 2013 at 4:47 am

      A fabulous pie! Wonderfully autumn-like and surely extremely delicious.

      Cheers,

      Rosa

      Reply
    5. Basil Stathoulis

      June 05, 2013 at 5:38 am

      Wow..great pictures for a fantastic pita!

      Reply
    6. katy

      June 05, 2013 at 6:06 am

      I love kolokithopita; since my boyfriend is Greek, we've worked it into our holiday traditions, although we make ours with crushed almonds and a cinnamon syrup.

      Reply
    7. john | heneedsfood

      June 05, 2013 at 9:18 am

      Aside from the rice, raisins and spices, this is almost like the pumpkin strudel Mum used to make. Yours looks so delicious!

      Reply
      • Lizzy (Good Things)

        June 05, 2013 at 11:03 am

        Dear John and Peter... I have had a love affair with pumpkin strudel my entire life! If I may share this with you... http://www.bizzylizzysgoodthings.com/2/post/2011/09/my-love-affair-with-pumpkin-strudel.html

        Peter, your pumpkin pie is gorgeous... do you home deliver?

        Reply
    8. anastasiaC

      June 05, 2013 at 12:11 pm

      My family is from Cyprus and we make something very similar but
      they are never bake it in a tapsi – my mum always makes them into mini servings
      and shaped like English pasties – she uses a thicker dough and hand rolls the edges so its
      nice and crunchy after its baked...

      and she also uses burguri instead of rice - I like the look of yours, I will have to try
      your recipe one day! Wish I had a piece right now actually!

      Reply
    9. Ada Plainaki

      June 05, 2013 at 8:19 pm

      Wow! You are really good Peter, that's look so yummy! Well done!

      Reply
    10. What should I eat for breakfas

      June 05, 2013 at 9:01 pm

      I must admit that I eat it at least once a year but I've never made it myself. I tried it for the first time in Greece as well. But just one thing, the ones I saw in Greece didn't look as pretty as yours.

      Marta @ What Should I Eat For Breakfast Today?

      Reply
    11. Kate Crocker

      June 05, 2013 at 9:45 pm

      Divine, divine! I've been a little fascinated with pumpkin as an ingredient for sweets lately - I'll have to try this. It just looks and sounds so amazing.

      Reply
    12. Maureen

      June 06, 2013 at 12:39 am

      The uncooked rice cooks in the oven? I hate to sound stupid but I figure if I don't ask I won't find out. 🙂 It sounds (and looks) wonderful. Crunchy on the top and creamy and spicy on the inside.

      Reply
    13. Lisa @ Greek Vegetarian

      June 06, 2013 at 10:48 am

      Gorgeous kolokithopita, and beautiful photos Peter. I've been wanting to buy a tapsi for ages. I'm going back to Greece in August and will definitely be stocking up on a few Greek kitchen utensils!

      Reply
    14. Banana Wonder

      June 06, 2013 at 2:15 pm

      This is awesome Peter. Uncooked rice all the way - it's the secret Greek thing to add to pitas. Happy kolokithi season to you!

      Reply
    15. hanseata

      June 18, 2013 at 12:06 am

      I love the annual Greek Festival hosted by the Greek Orthodox Church in Portland (ME). There you can get foods that are never served in Greek restaurants (at least those I know in Maine and Hamburg). This Greek answer to pumpkin pie looks wonderful!

      Reply
    16. Kim Robbins

      August 22, 2013 at 4:23 am

      Crazy question but where did you get the pan??i have one just like it that i use for biscuits and it is the perfect size so i want to buy another.problem is i got the pan from a thrift shop or yard sale! !kim

      Reply
      • Peter G

        August 22, 2013 at 12:59 pm

        Hi Kim. I bought the pan at a goodwill shop.

        Reply
    17. Holiday Baker Man

      September 22, 2013 at 10:32 am

      Making this today.. I am looking forward to it

      Reply
    18. Alexandra V. Jones

      November 25, 2013 at 6:08 am

      I totally wanted to make a pumpkin galaktoboureko, would that be sacrilege? Considering there is already a Grecian version of pumpkin pie? Your blog is so stunning and sophisticated sometimes I honestly get a little jealous of its perfection! LOL! It just really inspires me. I have major blog envy for sure, come visit my inferior blog Lollipopsicle.net I really tried hard to make my Dolmathes look pretty on my post with little success, how did you work your magic on those too?

      Reply
    19. Rosemary Itwaslikethatwhenigot

      August 20, 2015 at 9:04 pm

      your receipe and pictures look amazing! did you pre boil the pumpkin before mashing?

      Reply
      • Peter G

        August 21, 2015 at 12:30 pm

        I either roast it or steam it. Cheers

        Reply
    20. Coralie Young

      February 28, 2023 at 5:50 pm

      5 stars
      We loved everything about the Greek Pumpkin Pie, the flavour was wonderful. The only problem was that the rice was not cooked enough and was still a bit crunchy. So happy to be following you and enjoying some authentic Greek food.

      Reply
      • Peter G

        March 09, 2023 at 10:40 pm

        Thank you for the feedback!

        Reply
    21. Coralie Young

      March 03, 2023 at 2:03 pm

      I made it and loved everything about it. It was so delicious. The only problem was that the rice was still too firm even though I cooked it for five minutes longer than what was suggested. I definitely want to make it again. Any suggestions please!!

      Reply
      • Peter G

        March 09, 2023 at 10:40 pm

        I'm so glad to hear this. Thank you for sharing!

        Reply

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