Contents
A traditional Romanian dessert made with sweet, grated pumpkin wrapped in crispy filo pastry. This autumn favorite is lightly spiced with cinnamon and baked until golden brown. Simple, delicious, and perfect for cozy days!
Ingredients
Pumpkin Filling
- 500 g pumpkin, peeled and grated
- 70 g caster sugar
- 1 tsp ground cinnamon (adjust to taste)
- 50 g unsalted butter (for cooking the filling)
Assembly
- 1 pack filo pastry (approx. 10 sheets)
- 75 g unsalted butter, melted (for brushing the pastry)
- Powdered sugar, for decoration
Instructions
Prepare the Pumpkin Filling
- Grate the pumpkin using a food processor or grater.
- In a large pot, melt 50g of butter.
- Add grated pumpkin, sugar, and cinnamon.
- Simmer over low heat for 15 minutes, stirring occasionally.
- Remove from heat and allow the mixture to cool.
Prepare the Filo Pastry
- Melt the remaining 75g of butter.
- Lay one filo sheet on a clean surface, brush with melted butter, and repeat layering up to 5 sheets.
- Spoon half of the pumpkin mixture along one edge.
- Fold in the sides and roll to form a log. Repeat for the second roll.
Bake the Pie
- Place the rolls on a baking tray lined with parchment paper.
- Brush the tops with more butter.
- Bake in a preheated oven at 180°C (356°F) for 30–35 minutes or until golden brown.
Serve
- Let the rolls cool completely.
- Dust with powdered sugar and slice before serving.
Notes
As the crisp autumn air settles over Romania, local bakeries begin filling their shelves with a beloved seasonal treat: Plăcintă cu Dovleac, or Romanian pumpkin pie. This sweet and comforting pastry is a true staple during the colder months, especially in cities like Bucharest, where people often swap their usual cheese pies for this warmly spiced delight as soon as the leaves start to fall 🍁.
What makes this Romanian dessert so special? Unlike many pumpkin pies found around the world that are heavily spiced and sugar-laden, this version is refreshingly simple. It focuses on the natural sweetness and aroma of fresh pumpkin, enhanced gently with a touch of cinnamon — and not much else. It’s light, rustic, and incredibly satisfying.
Whether you're revisiting a childhood memory or trying Romanian cuisine for the first time, this easy pumpkin pie recipe is sure to win you over.📌 Baking Tips & Tricks
- Grating made easy: Use a food processor to save time (and your knuckles!).
- Cinnamon control: Adjust to your liking — a little goes a long way.
- Make it vegan: Swap the butter with a neutral oil like sunflower or canola.
- Don’t overbake: Filo pastry can dry out quickly. Keep an eye on it after 30 minutes.
