After today’s Turkey Trot, I came home to my mom’s delicious Pumpkin Pie. Her pie is special because she uses fresh pumpkins–the “carving type,” which is edible!
- pumpkin: peeled, sliced, and cooked
- phyllo dough
Butter a baking dish. Then layer it with ~9 sheets of phyllo dough, applying butter in between every few sheets. Combine cooked pumpkin with cinnamon, honey, and butter. Spread pumpkin mixture onto phyllo dough. Cover with several layers of phyllo, and seal the ends together. Cut slits in top crust.
Bake at 350° F for 30-40 minutes.