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Place a strainer into a bowl. Put inside the pumpkin, rice, sugar, walnuts and chocolate drops.

Sprinkle with sesame seeds, vanilla, cinnamon and allspice and mix well.

Cover the strainer and leave aside in order the pumpkin totake out all its fluids, which are going to be used later on.

Grease with butter the baking pan with a brush.

Spread the crust fillo pastries ZIMI PSACHNON on the kitchen countertop and grease with butter the first four.

Crinkle them, make them pleated and strew them at the baking pan’s base.

With a large spoon put 1/3 of the filling and spread it to go everywhere.

Repeat the process with the crinkled fillo pastries and stuffing for another 2 times.

Finally, grease with butter the last 4 fillo pastries, make them pleated and cover the pie.

Engrave with a sharp knife and sprig with cloves each piece.

Sprinkle the pie with 2 ladles full of the pumpkin liquids that have left in the bowl by draining the pumpkin and bake in a preheated oven at 180 °C, at resistors for 45 minutes. Start Timer (45 minutes)

Serve the pie sprinkled with powdered sugar and cinnamon.