Greek Pumpkin Pie

• 3 pounds Pumpkin
• 2 teaspoons Ground Cinnamon
• 1/4 teaspoons Coarse Salt
• 1 cup Sugar
• 1/2 cups Olive Oil
• 1/4 cups Milk Or Cream
• 1/2 cups Short Grain Rice
• 1/2 boxes Thick Phyllo, 16 Ounce Box
• Olive Oil, For Brushing On The Phyllo

1. Clean and peel the pumpkin.
2. Remove all the seeds and membranes.
3. Cut the flesh into large chunks, then pulse the pumpkin in a food processor until finely chopped.
4. Pour the pumpkin into a large bowl.
5. Add the cinnamon, salt, sugar, olive oil, milk or cream and rice and stir well to combine.
6. Set the bowl aside for at least 1 hour to allow the flavors to meld.
7. Preheat oven to 375 degrees (F).
8. Grease a 12-inch round baking tin then begin layering 5 sheets of phyllo, brushing each sheet with some oil before topping with the next.
9. Spread the filling over the top of the stack of 5 sheets of phyllo then begin topping with the remaining 3 sheets of phyllo.
10. Brush between each sheet and also the top sheet with oil and bake in the center of the oven until the phyllo is golden, about 1 hour.

pumpkin, ground cinnamon, salt, sugar, olive oil, milk, short grain rice, box, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/greek-pumpkin-pie/ (may not work)