– (15-ounce) can pumpkin puree – 3 egg – ¼ cup honey – 3 tablespoons raw cane sugar – ¼ cup whole milk – 1 teaspoon vanilla extract – 1 teaspoon ground cinnamon – ½ teaspoon ground ginger – ½ teaspoon allspice – ½ teaspoon nutmeg – Very small pinch kosher salt – 1 cup finely chopped walnut – 2 tablespoons raw cane sugar – 1 tablespoon cinnamon – ½ pound phyllo dough, properly thawed (see note) – ¼ cup extra virgin olive oil, plus more if needed – ¾ cup quality honey, warmed, for drizzling
Place a rack in the center of your oven and heat to 350°F. Brush olive oil over a springform pan or 10-inch nonstick tart pan with 3-inch edges and detachable bottom.
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Mix pumpkin puree, eggs, honey, sugar, milk, vanilla essence, cinnamon, ginger, allspice, nutmeg, and kosher salt in a large bowl. Combine with whisk. In a small bowl, mix walnuts, sugar, and cinnamon. Mix thoroughly.
2
Wring out two clean kitchen towels to a mild dampness. Unwrap and unroll the phyllo sheets over the towel on your work area. Put the second moist towel on top. This prevents phyllo from drying and breaking while working.
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Lay two phyllo sheets on the pan bottom, leaving edges loose. Flip the pan and add 2 additional sheets after coating the top layer with extra virgin olive oil. Repeat coating and stacking until about ¾ of the dough is used.
4
Cover the bottom of the pan with ¾ of the walnut mixture after brushing it with olive oil. Cover the remaining phyllo sheets.Use a rubber spatula or metal spoon to evenly distribute the pumpkin filling.
5
Cover pumpkin filling with phyllo. Wrap the remaining phyllo sheets one at a time over the filling (don't worry, it will look fantastic after baking). Top the phyllo layer with olive oil and the leftover walnut crumble.
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For 40–50 minutes, bake phyllo on the middle rack of the oven until golden brown and crispy.Drizzle honey shortly after baking. Let the pie cool for 1–2 hours before serving.
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