Pumpkin pie


Byrek i embel me kungull dimri

Pumpkin pie is one of the most popular autumn dishes. There are many varieties sweet and savory that are traditionally cooked in Albania, but they all require filo dough. Since filo dough is a bit time consuming to make, I prefer going with the western version that is made with pie crust. It is still very delicious, but it is easier to make.

Byrek i embel me kungull dimri

Pie crust


  • 2 cups all-purpose flour
  • 1 tsp sugar
  • 1 tsp salt
  • 150 g butter cold cut into cubes
  • 2-3 tbs cold milk (or more if needed)

Note : 1 cup – a standart cup of 240 ml


  1. Combine the flour, sugar and salt in a large mixing bowl. Add the cold butter cubed and mix fast with your hands, until you reach a consistency similar to large peas.
  2. Make a well in the center and add the cold milk 1 tbs each time and work the dough until it comes together.
  3. Make sure you are working fast, so the butter does not melt.
  4. Work the dough into a large disc. Wrap it with plastic wrap and put it in the fridge for at least 1 hour to chill.
  5. Bring it out 10-15 minutes before rolling, so you can roll it more easily.
  6. Lightly dust a clean surface with flour and also dust a small amount of flour on top of the dough.
  7. Roll the dough gently, until you reach the desired size and thickness.
  8. Butter and flour the baking pan. Place the pie dough in the baking pan and puncture the bottom of the raw crust with a fork, to prevent it from puffing up during the baking process.
  9. Place a baking paper over it and fill it with pie weights or beans, and bake in the oven for 15 minutes.
  10. After 15 min, bring it out, remove the pie weights and let it cool slightly.
  11. Meanwhile prepare the filling.

Pie filling

  • 2 cups pumpkin puree*
  • 2 eggs
  • ¾ cup brown sugar
  • 1 & ½ cup milk
  • 1 tsp ground cinnamon
  • ¼  tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves

Note : 1 cup – a standart cup of 240 ml

*Note : To prepare the roasted pumpkin you just cut the whole pumpkin into big pieces and let it roast in the preheated oven at 180* for 40-45 minutes. Let it cool and cut into cubes if you are using it for soups, salads or risottos or blend it if you’re using it for pies, breads or cakes. You may keep it in the freezer for up to 2 months and use whenever you want. 


  1. Mix everything together until well mixed.
  2. Pour it in the slightly cooled par-baked crust.
  3. Bake for 40-50 minutes
  4. Remove the pie from the oven and let cool completely.
  5. Refrigerate for at least two hours before serving.

Byrek i embel me kungull dimri

Byrek i embel me kungull dimri

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