Kosovar Pumpkin Pie (Kungullore)

Name: Kosovar Pumpkin Pie (Kungullore)
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Cuisine: Kosovo
Ingredients: 1 lb (450 g) fresh pumpkin, peeled, seeded and grated; 2 1/2 cups (310 g) all-purpose flour, plus extra for dusting; 3/4 cup (180 ml) warm water; 1/3 cup (80 ml) sunflower oil or vegetable oil, divided; 1 tsp (5 g) salt, divided; 1/2 tsp (1 g) black pepper (for savory version); 1/4 cup (50 g) granulated sugar (for sweet version); 1 tsp (2 g) ground cinnamon (for sweet version)

Kungullore Say it: koon-goo-LO-reh

By the Passport Plate editors. Published November 14, 2026.

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Kungullore is a traditional Kosovar layered pastry filled with grated fresh pumpkin. It can be prepared in a savory style seasoned with salt or a sweet style with sugar and spices. Families bake it especially in autumn when pumpkins are in season, serving it as a comforting main dish, side, or dessert at everyday meals and gatherings. The thin, flaky homemade dough encases a moist, fragrant pumpkin filling that highlights simple, seasonal ingredients and resourceful home cooking.

Kosovar Pumpkin Pie (Kungullore)

Kungullore

Pronounced koon-goo-LO-reh

Serves: 8
Prep: 40 min
Cook: 45 min
Total: 1 hr 25 min
Level: Medium

Also nut-free and egg-free.

Allergens: contains gluten. Check labels on packaged ingredients.

Ingredients

8 servings

1 lb (450 g)450 g (1 lb) fresh pumpkin, peeled, seeded and grated
2 1/2 cups (310 g)310 g (2 1/2 cups) all-purpose flour, plus extra for dusting
3/4 cup (180 ml)180 ml (3/4 cup) warm water
1/3 cup (80 ml)80 ml (1/3 cup) sunflower oil or vegetable oil, divided
1 tsp (5 g)5 g (1 tsp) salt, divided
1/2 tsp (1 g)1 g (1/2 tsp) black pepper (for savory version)
1/4 cup (50 g)50 g (1/4 cup) granulated sugar (for sweet version)
1 tsp (2 g)2 g (1 tsp) ground cinnamon (for sweet version)

Method

In a large bowl, combine the flour and 1/2 tsp (2.5 g) salt. Gradually add the warm water and 2 tbsp (30 ml) of the oil, mixing until a soft dough forms. Knead on a floured surface for 6-8 minutes until smooth and elastic. Cover with a damp cloth and let rest for 20 minutes.
Divide the rested dough into 6 equal portions. On a lightly floured surface, roll each piece into a very thin circle about 12-14 inches (30-35 cm) in diameter. Stack the sheets on a plate, brushing each lightly with oil to prevent sticking.
Preheat the oven to 375°F (190°C). Generously oil a 10-inch (25 cm) round baking pan.
Place one dough sheet in the pan, allowing the edges to overhang. Brush with oil. Repeat with two more sheets, brushing each layer with oil.
Spread the grated pumpkin evenly over the dough. For the savory version, season with the remaining 1/2 tsp salt and the black pepper. For the sweet version, sprinkle evenly with sugar and cinnamon.
Top with the remaining three dough sheets, brushing each with oil. Fold the overhanging edges inward to seal, then brush the top generously with the remaining oil.
Score the top into 8 wedges with a sharp knife, cutting only through the upper layers. Bake for 40-45 minutes until the pastry is deep golden brown and crisp on top.
Remove from the oven and let cool in the pan for 10 minutes before slicing along the scored lines and serving.

Regional variants

Regional versions across Kosovo and neighboring Albania may replace pumpkin with grated zucchini, leeks, or spinach. Some families bake it in a large rectangular tray for easier portioning at celebrations, while modern home cooks occasionally use commercial phyllo dough for convenience.

Cook's notes

Grate the pumpkin on the coarse side of a box grater or use a food processor; if very watery, squeeze gently in a clean cloth to remove excess liquid.
The dough sheets must be rolled extremely thin; any small tears can be overlapped and patched directly in the pan.
Traditional versions sometimes brush the hot pie with a little extra oil or a light sugar syrup for the sweet style right after baking.

Serve with

Serve warm or at room temperature. Pair the savory version with thick yogurt or a fresh salad; enjoy the sweet version with strong coffee or tea.

Make ahead and storage

Best enjoyed fresh, but can be baked a day ahead, stored covered at room temperature, and reheated in a 300°F (150°C) oven for 10 minutes to crisp the pastry.

Kosovar Pumpkin Pie (Kungullore)