Tikvenik is a Bulgarian pumpkin pie that can be made in a tray or in the form of strudel. Crunchy phyllo (filo) dough crust hugs layers of shredded fresh pumpkin and walnuts that blend into each other in this hearty homemade pumpkin pie. Tikvenik recipe is dairy free and vegan too.
Have you ever cooked with phyllo dough (sometimes called fillo)? Cooking with phyllo dough is actually very popular in the Eastern Parts of Europe, as well as across middle eastern countries. You can cook almost everything with phyllo – both sweet and savory meals and desserts.
The pros of living in Eastern Europe is that phyllo dough is in one’s blood (literally). Growing up here was always something phyllo on the table – sweet or savory. Especially delicious is the Bulgarian Banitsa – a traditional cheese pie with white (Feta) cheese, eggs, yogurt and fillo. So today, I’m sharing with you a family favorite homemade pumpkin pie recipe (called Tikvenik, meaning something made with pumpkin), that is made entirely with fresh pumpkin and phyllo dough.
INGREDIENTS
Today we are making a different type of pumpkin pie, many have probably never tried before. Pumpkin pie that is made with fresh shredded pumpkin (not canned), thin phyllo dough and some crunchy nuts. It’s very easy to assemble, the toughest part of preparing this pumpkin pie is actually shredding the pumpkin.
This pumpkin pie is dairy free and vegan too. It can also be made with gluten-free phyllo dough.
- Phyllo dough pastry – the layers of phyllo pastry separate the pumpkin pie filling.
- Fresh shredded pumpkin – another main ingredient – use preferably butternut squash as it’s softer, thus easier to cut and shred.
- Walnuts – raw, chopped walnuts create a wonderful, crunchy feel in the filling.
- Brown sugar – as this phyllo pumpkin pie is actually a dessert, sugar is needed to make it additionally sweet.
- Vegetable oil – you can use extra virgin olive oil, sunflower oil, or canola oil.
- Water – for sprinkling.
How to make homemade Tikvenik?
- Wash, cut pumpkin in pieces, then remove outer layer (skin). The grate, using a grater.
- In a large mixing bowl add shredded raw pumpkin, brown sugar, vegetable oil and chopped walnuts. Mix well. Then preferably taste test – you can add more sugar, walnuts or oil if desired.
- Choose a non stick round baking pan (like this one), then start layering.
- First add one phyllo sheet to the bottom. Then sprinkle 2-4 tbsp of pumpkin mix onto the phyllo sheet. Do not try to cover the whole surface of the phyllo sheet as pie may get too soggy.
- Then, place another sheet onto the filling layer and sprinkle some pumpkin mix again.
- Repeat until there is no pumpkin filling. Leave one phyllo sheet to cover the whole pumpkin pie.
- In the mixing bowl of the filling add 3-4 tbsp of water. Then using a spoon gently wet the whole pie on top and on the sides.
- Place in preheated oven and bake on 360F/180C until the top of the pie becomes crisp and brownish.
- Let cool completely, then cut in squares/triangles and enjoy.
WHAT IS PHYLLO (FILO) DOUGH PASTRY?
Phyllo dough is a paper thin pastry dough made from flour, water and salt. It’s predominantly used in baking and cannot be consumed uncooked. There is no butter or any type of fat (like lard) in it, nor are there eggs. That makes phyllo dough sheets extra thin and crispy when baked (plus vegan too).
Phyllo dough pumpkin pie recipe
Ingredients
- 1 pack phyllo (filo) dough approx. 16 phyllo sheets
- 6-8 cups shredded pumpkin (butternut squash) fresh
- 2 cups walnuts chopped
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cups water, as needed
Instructions
- First, cut pumpkin and peel the outer layer. Then, shred the pumpkin (using grater).
- Place in large mixing bowl together with sugar, walnuts and vegetable oil. Stir well until combined. Taste test and add more sugar as needed.
- Next, in a large baking pan (mine is round, approx. 9 inch) start by layering 1 phyllo sheet at the bottom. Sheets should look 'wrinkled' if you use round pan, so they can fit inside.
- Then, sprinkle some of the pumpkin mix (e.g. 1-3 tbsp.) throughout the sheets (not all parts of the sheet should be covered with pumpkin mix ).
- Continue by layering another phyllo sheet, then pumpkin filling. Repeat there is no pumpkin filling left. Final layer should be one phyllo sheet.
- Next, add some water (or less) to the mixing bowl where the pumpkin filling was. Using a spoon moisten ends of pumpkin pie around the pan (otherwise they turn too crispy as there's no filling around the edges of the pan).
- Finally, sprinkle some water over the last phyllo sheet (should be moist, but not dripping). Skip this step if you prefer the pie crispier.
- Preheat oven at max temperature, then reduce (to 350F/180C) and bake pumpkin pie until top becomes crispy and brownish. Check regularly to avoid burning it out. Then set aside to cool down and cut into squares.
Notes
Nutrition
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