Greek Pumpkin Pie

Clean and peel the pumpkin. Remove all the seeds and membranes. Cut the flesh into large chunks, then pulse the pumpkin in a food processor until finely chopped. Pour the pumpkin into a large bowl. Add the cinnamon, salt, sugar, olive oil, milk or cream and rice and stir well to combine. Set the bowl aside for at least 1 hour to allow the flavors to meld.

Preheat oven to 375 degrees (F). Grease a 12-inch round baking tin then begin layering 5 sheets of phyllo, brushing each sheet with some oil before topping with the next. Spread the filling over the top of the stack of 5 sheets of phyllo then begin topping with the remaining 3 sheets of phyllo. Brush between each sheet and also the top sheet with oil and bake in the center of the oven until the phyllo is golden, about 1 hour.