Romanian Pumpkin Pie Recipe – Placinta cu Dovleac

Every autumn, the pastry shops around Bucharest start selling this delicious Romanian pumpkin pie. Going to the office, my usual cheese pie would be replaced by the pumpkin one, at least once a week, as the weather started to become colder. In Romania, we tend to use vegetables that are in season whilst they are in season, and not year-round. This is why you won’t find pumpkin pie any other time of the year.

This Romanian pumpkin pie recipe is very easy to make, and only takes 30 minutes in the oven. It is quite different from other pumpkin pies you would find around the world, and it highlights the sweet flavour of the humble squash, rather than disguising it with lots of spices. It is made with fresh pumpkin and is not overly sweet at all. In fact, it tastes quite refreshing.

Ingredients for the Romanian Pumpkin Pie 

You won’t need many ingredients to make this pumpkin pie. As this pie is an autumn affair, I like to make it using one of the pumpkins left from Halloween. I don’t usually carve them, I just draw on their skin with a black marker, so there is no waste.

Besides the pumpkin, to make this recipe you will also need sugar, cinnamon, butter, and filo pastry.

How to Make the Romanian Pumpkin Pie Recipe 

The first step in making the Romanian pumpkin pie recipe is grating the squash. Half a pumpkin will be enough for two pie rolls. The easiest way to grate the pumpkin is to chop it into smaller pieces, remove the skin, and put it inside a food processor. I have a very cheap chopper that does the job perfectly.

Next, mix the grated pumpkin with sugar and cinnamon to taste. In a separate pot, melt 50 grams of butter. Once it has liquified, add the pumpkin mixture and simmer on low heat for 15 minutes, allowing the flavours to infuse. Once the 15 minutes have passed, take the pot off the heat and let the pumpkin mix cool down a little bit.

The following step is to prepare the filo pastry. Melt another 75 grams of butter and use it to grease the filo sheets one on top of another. Add half of the pumpkin mixture quantity, tuck in on the sides, and then roll the filo pastry.

Bake for 30-35 minutes in the preheated oven at 180 degrees Celsius, or until golden brown. Wait for the pumpkin pie to completely cool down before cutting into it. Decorate with powdered sugar and serve alongside a cup of tea.

Notes and Tips:

• The easiest way to grate the pumpkin is by using a food processor or chopper.
• You can use as much or as little cinnamon as you’d like in this recipe.
• If you want to make this pumpkin pie vegan, you can use a neutral oil instead of butter.

FAQ:

Can I use frozen or canned pumpkin for this recipe? 

Yes, you can, but the taste won’t be the same. Make sure to drain the pumpkin very well before using it.

How long does the pumpkin pie last for? 

You can keep the pumpkin pie fresh for 2-3 days if left at room temperature.

For more traditional Romanian desserts, check out my recommendations below:

• Romanian apple pie recipe
• Romanian sweet cheese pie recipe

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