600g pumpkin (I used crown), peeled
80g butter, melted
1 Granny Smith apple, cored
2 tablespoons sugar
1 tablespoon runny honey
¼ teaspoon cinnamon
¼ teaspoon garam masala
¼ teaspoon salt
1 cup toasted walnuts, chopped
1 teaspoon orange blossom water, or use zest of ½ orange (optional)
1 packet filo pastry
icing sugar, for dusting
100g sugar
¼ cup honey
½ cup water
2 teaspoons orange blossom water, or use finely grated rind of 1 orange

American-style sweet pumpkin pies are not really my thing, however a baklava-style dessert with walnuts definitely is. This is a rich and very sweet dessert, so cut it into thin wedges. While I’ve baked it in a round, you could instead use a rectangle or square tin to cut into small squares or diamonds. I like to use a larger tin so that the pie isn’t too deep.

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1.For the honey syrup, put the sugar, honey and water in a pan with the orange rind, if using, bring to a simmer and cook over a low heat for 10 minutes.
2.Remove from the heat and add the orange blossom water, if using. Set aside to cool.
3.For the pie, remove and discard the seeds of the pumpkin. You should have around 450g peeled pumpkin.
4.Grate in a food processor or by hand using a fine grater.
5.Put 1 tablespoon melted butter into a non-stick pan and cook the pumpkin for 5 minutes, stirring constantly. This helps to dry out the mix. It will turn into a mash and be mostly cooked through.
6.Grate the apple and squeeze out any liquid.
7.Add to the pumpkin along with the sugar, honey, cinnamon, garam masala, salt, ¾ cup walnuts and the orange blossom water or orange zest, if using. Set aside to cool.
8.Use some of the butter to grease a 26cm round springform tin (or use a rectangular tin).
9.Brush two pieces of filo with some butter and put into the tin, letting the pieces hang over the side.
10.Repeat this twice more (six pieces in total) so that the base and sides are well covered.
11.Spoon in half the filling and spread thinly over the base.
12.Repeat with another 6 pieces of filo as before, then top with the remaining filling. Fold the ends of the filo over the filling.
13.Brush two more filo sheets with butter and pleat over the top, tucking in the ends. Brush with the remaining butter.
14.Score the top with a knife into wedges or diamonds (this will make it easier to cut later on). Scatter over the remaining walnuts.
15.Heat the oven 180°C.
16.Bake for 45-50 minutes or until the pastry is golden.
17.If the top is browning too fast, cover with a sheet of baking paper.
18.Remove from the oven. Drizzle over the syrup while the pie is hot and then allow to cool.
19.Cut into slices, dust with icing sugar and serve with whipped cream, yoghurt or vanilla ice cream. Keep leftovers in the fridge.
21.Use maple or agave syrup in place of honey. Use sunflower oil in place of butter.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings