Pumpkin Pita (Pumpkin Sheet Pie)
- 1 quart milk
- 1/2 cup cream of rice
- 2 cups sugar
- 2 TBS butter
- 1 can pumpkin - 15 oz.
- 4 beaten eggs
- 2 teaspoons pumpkin pie spice
- 2 sticks butter
- 1 lb. filo dough
- Cook the milk, cream of rice, sugar and 2 TBS of butter until thick, stirring constantly. Remove from heat and let cool slightly. Fold in the pumpkin, eggs and spice.
- In a 9" x 13" pan layer 1/2 lb of the filo, buttering each sheet well. Pour pumpkin mixture over. Layer the other 1/2 lb. of filo over, making sure to butter each sheet well.
- Score the top into 16 or 20 pieces. Bake for one hour at 350 degrees until the top is golden. Dust top with confectioners sugar before serving.