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Heat half of the oil in a large pot and add the pumpkin. Saute for a few minutes to cook off liquids and soften. Remove.
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Add the honey, sugar, bread crumbs, walnuts and cinnamon and mix well.
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Line the bottom of a round baking pan with 9-10 sheets of thin phyllo pastry, brushing each one with oil. The phyllo should extend over the sides of the pan (do not trim).
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Spread the pumpkin over the bottom of the pie.
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Place another 4-6 phyllo sheets on top, brushing each with oil. Trim the excess, leaving about a inch (2.5 cm) hanging over the edge, and turn in, joining the top and bottom overhanging sheets to form a rim. Brush with olive oil and sprinkle with sesame seeds.
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Score through the top layers into squares or diamonds.
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Bake at 360F / 180 C for 30 - 40 minutes.
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In the meantime, simmer the sugar, honey and water together for the syrup.
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Cook for about 10 minutes. Cool thoroughly.
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When the pumpkin pie is ready, remove from the oven and pour the hot syrup slowly over the pie. Let it cool and serve.