- 400g (12 Sheets) Filo PastryThis recipe works better with ready made pastry. Ensue you keep the pastry covered with a damp tea towel to prevent it from drying out while working with it.
- 300ml Milk
- 500g Butternut Squash2 squashes, deseeded and skinned.
- 3 Eggs
- 1 Tbsp Flour
- 250g Butter
- 1/2 Tsp Salt
- 220ml Water
About this Recipe
This Albanian Pumpkin Pie can be made in different ways, with different ingredients, methods and also has a variety of names. It often varies on the type of pastry and where you are from in Albania on what you would call the pie.
I call this recipe the traditional name ‘Pite me Kungull’ but is also referred to as ‘Byrek me Kungull’ and ‘Kungull i madh Lakror’. We use the pie name ‘Pite’ as it is made from filo pastry rather then a batter.
A batter version of this recipe is called Lakror me Kungull and can be made with any veg from the Kungull (Pumpkin) family.
I have an article about Albanian Pies you may want to read.
TIP: You can use any type of pumpkin for this recipe, the best to use are Butternut Squashes and full grown Pumpkins.
Prepare the Filling
In a small saucepan, melt butter then add the squash. Lightly simmer for 30 minutes until the pumpkin has softened.
Turn off the heat, drain the pumpkin juice through a sieve into a jug and keep to one side. Puree the pumpkin using a hand or small blender - you can also use a fork to crush instead.
In a mixing bowl mix together 150ml of the milk with the eggs, flour and salt. Add 200ml of the pumpkin juice and mix again. Finally add the pumpkin puree and mix altogether to form the filling. The texture should be a liquid form rather then stodgy.
Prepare the Pie
Grease a large baking tray with a little olive oil or butter - I use a traditional round Albanian tray, about 30cm wide and 3 inches deep.
Layer 6 / 7 sheets of the filo pastry on top of each other in the tray - ensure some of the pastry over hangs the edge. Using the other 150ml of milk, dribble each layer with some milk and then use your hands to rub it into the whole sheet of pastry. While I do this I turn the tray slightly for each layer so that there is a full pastry overhang of the whole tray.
Next, add the pumpkin filling. Layer the remaining sheets of filo pastry over the top using that same method of overhanging the pastry and covering with milk.
Once all pastry is used, roll the over hanging pastry down to form a crust around the edge of the pie.
Use any remaining milk to pour over the top of the pie and rub all over.
Cook the pumpkin pie on 190 degrees for 40 minutes at the lowest tray level of the oven. The top should become dark and crispy once cooked.
Once cooked remove from the oven and immediately pour the cup of water around the edges and over the top. Cover with a tea towel and leave to cool for 1 hour before serving. The texture should become soft and slightly soggy on the underneath.
If you find the bottom of the pie too soggy for your taste, you can place back in oven for 10 minutes on 180 degrees to dry out the pastry. Leave to cool before slicing and serving.