There’s something so heartwarming about the scent of cinnamon and sweet pumpkin wafting through the kitchen—it means autumn has arrived in Greece.

But this pie isn’t just for fall.

In many villages, glykia kolokithopita is made whenever there’s pumpkin to be had, especially when yiayia has one saved from the garden.

This sweet pie is made with grated pumpkin, sugar, semolina or rice, aromatic spices like cinnamon and clove, and sometimes a touch of orange zest or crushed walnuts.

Wrapped in handmade or store-bought phyllo, it’s baked until golden and crisp, with a soft, flavorful filling that tastes like pure comfort.

Glykia kolokithopita is the kind of dessert that doesn’t scream for attention—it’s simple, nostalgic, and quietly delicious. It pairs beautifully with Greek coffee or mountain tea, and it’s often enjoyed in the afternoon or as a light dessert after a meal.

In many households, this pie holds stories of gatherings, fasting days, and old traditions. It’s a reminder of how Greek cuisine transforms simple, seasonal ingredients into something unforgettable.

Try it, and let it bring a little warmth, memory, and sweetness into your home.

From MyGreekitchen to yours—καλή απόλαυση!

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1kg pumkin, or pumpkin puree
200 g granulated sugar
1 tsp ground cloves
2 tsp cinnamon
80 g walnuts, finely chopped
200 g semolina, coarse
60 g raisins
100-150 g sunflower oil, for brushing the phyllo
450 g phyllo dough sheet
icing sugar

Directions

Begin by grating the pumpkin and mixing it with sugar in a bowl. Allow the mixture to stand for half an hour to extract the pumpkin’s natural juices. Discard any excess liquid.

Preheat your oven to 170°C (340°F).

In a large bowl, mix the pumpkin with the remaining filling ingredients using a spoon.

Grease a 33cm round baking pan with seed oil and evenly spread half of the phyllo sheets, greasing each sheet individually.

Add the filling to the pan and cover with the remaining phyllo sheets, once again greasing each sheet individually.

Lightly score the pie and bake for 1 hour or until golden.

Once finished, allow the pie to cool before dusting it with icing sugar (optional) and serving.