Kataifi Pumpkin Pies


makes 10

  • 300g pumpkin cut into small even pieces
  • 1 egg
  • 75ml pouring cream
  • 50g brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
  • 1 tsp vanilla
  • pinch sea salt
  • 1 packet Antoniou kataifi pastry
  • 250g butter, melted
  • maple syrup or honey for drizzling


Preheat your oven to 200 deg C and line a tray with baking paper. Place the pumpkin on the tray and cook for 30 mins until softened and caramelised. Once cooked allow to cool completely.

Place the cooked pumpkin, egg, cream, sugar, spices, vanilla and salt into a food processor and process until smooth. Set aside.

Remove the kataifi from the packet and separate the strands. Pour the melted butter over the kataifi and massage well, ensuring it is all well coated.

Using a 1/2 cup ramekin as your mould, take a portion of the buttered kataifi and press down into the ramekin and sides to make the “base” and sides of your individual pies. Place 2 tbsp of the pumpkin mixture into the centre of the base and top it off with a pinch of extra kataifi to make the pie lid. Umnould the pie onto a lined baking tray and repeat with the remaining ingredients to create 10 pies.

Cook the pies for 20-25 mins until golden and allow to cool for 10 mins before drizzling with maple syrup and topping with nuts.

Recipe, styling and photography by Souvlaki for the Soul