Pumpkin Spice Phyllo Custard Cake (Greek-Style Pumpkin Portokalopita)

A fun and ridiculously delicious pumpkin pie and portokalopita smash-up!

This cozy fall twist on the classic Greek Portokalopita combines shredded phyllo with a creamy pumpkin custard and warm spices, baked until golden, then soaked in sweet syrup. It’s like a cross between pie and cake—soft, syrupy, and bursting with fall flavor. Perfect for Thanksgiving, Christmas, or anytime you crave a Greek-inspired pumpkin dessert!

I couldn’t wait to give classic portokalopita a fall makeover. I’m adding all the warm flavors of fall with pumpkin and cinnamon. The toasted phyllo melts into the creamy custard, giving the cake a bread pudding consistency, and the spiced syrup adds sweetness and moisture, creating an amazing smash-up. The hardest part is waiting for all that syrup to absorb into the cake and soften it, but it’s completely worth the wait.  

Why should I make this smash-up?

Warm, cozy, soft,

Creamy, golden, sweet,

Syrupy, cinnamon-spiced,

Toasted phyllo,

Pumpkin custard cake

What type of phyllo do I need?

#4 phyllo pastry -keep frozen until ready to use. Thaw overnight in the refrigerator, then pull it out about an hour before making your cake to bring it to room temperature.

What do I need for the custard?

Cream cheese -softened at room temperature to help all the custard ingredients blend into the cream cheese.

Unsalted butter -melted to blend in easily and provide that buttery flavor.

Eggs -at room temperature keeps the butter and cream cheese from seizing and allows everything to blend together.

Pinch of salt -balances out the sweetness of the sugar and enhances all the flavors of the cake.

Sugar -granulated white or cane sugar works best to provide structure and lightly sweeten the cake.

Pure vanilla extract -use a good quality since this is the flavor of the cake.

Ground cinnamon -I use the same spices used in pumpkin pie to keep the flavors warm and spiced, and you can’t do that without cinnamon.

Ground ginger -pairs perfectly with the cinnamon for a subtle spiciness.

Pumpkin puree –be sure you don’t grab pumpkin pie filling. It is seasoned, and we want to control that for the best flavor. Here’s my recipe on how to make homemade pumpkin puree, but you can find good quality canned puree this time of year.

Whole milk -measure this and allow it to come to room temperature so everything mixes together well.

Baking powder -helps keep the cake moist and encourages it to rise.

What’s in the syrup?

Sugar -simple syrup is created with equal parts sugar and water, and you can use pure cane sugar as well.

Water -helps the sugar melt to create a thick, sweet syrup.

Cinnamon stick -flavors the syrup with warm, sweet spiciness that pairs perfectly with pumpkin. For more fall flavor, you can add an orange peel.

Vanilla extract -use a good quality since the syrup has so few ingredients.

How do I prepare the phyllo?

Preheat the oven to 350 °F (180 °C). Grease a 9×13-inch (23×33 cm) baking pan. Unwrap the phyllo and slice it into thin shreds using a sharp knife or scissors. Separate the pieces and spread them on two baking sheets. Toast in the oven for about 10–12 minutes, stirring halfway through, until dry and lightly golden. Let cool completely.

How do I make the syrup?

Combine the sugar, water, and cinnamon stick in a saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat, stir in vanilla, and set aside to cool completely.

How do I prepare the custard?

In a large mixing bowl, beat the cream cheese and melted butter until smooth. Add eggs, salt, sugar, vanilla, cinnamon, and ginger. Mix well, then add pumpkin puree, milk, and baking powder. Stir until smooth.

What’s the best way to assemble the cake?

Gently fold the toasted phyllo shreds into the custard mixture until evenly combined. Pour into the prepared pan and smooth the top. Bake for 40–45 minutes, or until golden and set in the center.

When do I add the syrup?

As soon as the cake comes out of the oven, pour the cooled syrup slowly and evenly over the hot cake. Allow it to absorb the syrup and cool to room temperature.

How do I serve pumpkin spice phyllo custard cake?

Serve topped with a scoop of vanilla ice cream and a sprinkle of chopped pecans or walnuts.

What’s the best way to serve my cake?

Serve chilled or at room temperature with ice cream or whipped cream. Here’s my homemade whipped cream recipe. You could even add some chopped candied walnuts or pecans, but don’t forget a hot cup of Greek coffee. Keep covered in the refrigerator for up to 5 days.

Do you have more pumpkin desserts?

Pumpkin Pie Tart

Baked Pumpkin Spice Donuts

Pumpkin Spice Ravani (Semolina Cake)

Sweet Pumpkin -filled Phyllo Spirals

Pumpkin Phyllo Pie Bars

Ruffled Pumpkin Pie (Phyllo Crinkle)

Pumpkin Pie Bars

Greek Style Pumpkin Baklava Phyllo Triangles

Pumpkin Cheesecake

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