Sweet pumpkin pie 2

Grate the pumkin. Mix it with the sugar in a bowl, press it lightly by hand and set aside for half an hour.

Discard all the liquids that the grated pumkin has (do not strain completely) and add the rest of the ingredients for the filling.

Take a baking tray (I use an oblog pyrex one), brush it with oil and spread 3 filo sheets brushing each one with oil.

Add the filling, spread it, turn the excess edges of the filo sheets inwards so that they are on top of the filling and add 3-4 additional filo sheets, brushing them with oil as you go.

Arrange the edges nicely and cut the pie into pieces.

Bake for 40 minutes at 170°C, placing the baking tray on the bottom rack of the oven. 

Remove the pie from the oven when it gets golden brown and sprinkle with icing sugar.