Dianne’s Greek Pumpkin Pie (Kolokithopit

Dianne’s Greek Pumpkin Pie (Kolokithopita)♥
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Make a mixture of 5 cups sugar, 1/3 cup cinnamon and 3 Tbs. nutmeg. Blend ingredients well to mix cinnamon in this mixture.
Take 1 large and 1 small can of solid pack pumpkin (not pumpkin pie mix). Libbys puts it out. Put in large mixing bowl. Add ¼ lb. melted butter; 5 eggs; and 1 ½ to 2 heaping handfuls of sugar mixture. Mix well.
Melt additional ¾ lb. butter. Need 1 lb. filo dough sheets (#4 thickness – should be thin, not thick).
Use round 14” diameter pan. Brush pan with melted butter.
Take filo sheet, width wise. Brush with butter. Sprinkle with sugar mixture. Fold top towards you – in half. Brush with butter again. Add ¾ inch wide mixture of pumpkin along open edge. Sprinkle top of pumpkin with sugar mixture. Roll up towards folded edge. Brush closed with butter. Roll this into circle and place in middle of round pan. Continue to make these filo/pumpkin rolls and keep placing around and around in pan until pan is filled. Brush top of pita generously with butter. You can freeze pita at this point.
Bake frozen at 350 degrees for about 1 ½ hours or until top is medium brown in color. Immediately upon taking out of oven, sprinkle generously with the sugar mixture.

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